Easiest Homemade Kourabiedes (Christmas Greek Butter Cookies)
These melt-in-your-mouth Greek Kourabiedes are the quintessential Christmas butter cookies that grace every Greek household during the holidays. Ready in just 30 minutes, these powdery, almond-infused treats strike the perfect balance between buttery richness and delicate sweetness.
Equipment
- Food processor
- baking trays
- Parchment Paper
- Blender
Ingredients
Main Ingredients
- 250 g butter made from cows milk, cold (Lurpak unsalted) (9 ounces, 1.1 cups)
- 150 g almonds, roughly chopped or almond slivers, roasted (6 ounces, 1 1/4 cups)
- 50 g almonds (whole) or almond slivers, raw (1.8 ounces, 1/4 cups)
- 75 g icing sugar (2.7 ounces, 1/2 cups)
- 1 tbsp rose water
- 1/2 tsp vanilla extract
- 1 tbsp baking powder
- 1 pinch salt
- 400 g all-purpose flour (14.2 ounces, 3 1/5 cups)
- icing sugar for powdering lots
Instructions
- Preheat the oven to 200C / 390F. To prepare this kourabiedes (kourambiethes) recipe start by roasting the almonds. Place the roughly chopped almonds (150g/ 6 ounces) or almond silvers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.
- In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.
- In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter 'breaks' and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
- Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn't warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.
- Preheat the oven to 170C / 340F. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes.
- Roll 1 tbsp (about 30g) of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next tray.
- Place the baking trays with the kourabiedes in second and fourth rack of the oven. Bake for approx. 15-20 minutes, until they have a very faint golden tint and are cooked through. Be careful not to overbake them.
- Leave the kourabiedes aside to cool down for a while. If you try to lift them, while still warm, they will break!
- Spray the kourabiedes with rosewater and sift with icing sugar. Enjoy!
Nutrition
Calories: 196kcalCarbohydrates: 19.6gProtein: 3.1gFat: 12.2gSaturated Fat: 5.4gCholesterol: 21.5mgSodium: 95.5mgFiber: 1.4gSugar: 8g
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