Chocolate Kourabiedes: Greek Chocolate Butter Cookies
User Reviews
4.9
Chocolate Kourabiedes: Greek Chocolate Butter Cookies
Description
Chocolate Kourabiedes begin with roasting almond flakes to deepen their flavor and add crunch. Butter and sugar are creamed together until fluffy, then vanilla extract and cognac are added to create a fragrant base. A mixture of all-purpose flour, baking powder, cocoa powder, and toasted almonds is gradually combined to form a dough that is shaped into 30-35g rounds. The cookies are slightly flattened and baked at 180°C in a fan oven until set.
These cookies balance the bitterness of cocoa with buttery richness and the aromatic presence of cognac and vanilla. The toasted almonds provide a crunchy contrast to the tender crumb. After baking, the cookies can be finished with a dusting of powdered sugar to add a touch of sweetness and softness to the surface.
Chocolate Kourabiedes are suitable for festive occasions or a sophisticated treat alongside coffee or tea. Their texture and flavor reflect traditional Greek butter cookies with a chocolate variation.
Ingredients
- 120 g almond flakes
- 300 g butter fresh
- 110 g granulated sugar
- 2 tsp vanilla extract
- 20 ml cognac
- 420 g all-purpose flour
- 1/2 tsp baking powder
- 80 g cocoa powder
For serving:
- powdered sugar
Instructions
- Preheat the oven to 180° C/356° F in fan mode.
For the almond flakes:
- Place a non-stick pan over medium to high heat. Once hot, add the almond flakes in batches and roast, stirring constantly, until they get a nice dark color. Then, transfer the almonds to a baking pan lined with parchment paper and set them aside to cool.
For the chocolate kourabiedes:
- In a mixer bowl, place the butter and sugar and beat with the paddle attachment for about 10 minutes on high speed until the mixture is fluffy.
- Add the vanilla extract and cognac. Lower the speed and beat for 1-2 minutes.
- Place the flour, baking powder, cocoa powder, and flaked almonds in a bowl and mix with a spoon.
- Add the above mixture gradually to the mixture in the mixer bowl and continue beating at low speed. If the mixture begins to "strain", continue manually with a plastic spatula until the dough is homogenized.
- Shape the mixture into rounds 30-35g/about 1 oz and flatten them a little with your finger.
- Transfer the shortbreads to a baking pan lined with parchment paper and bake for about 17 minutes, depending on size.
- Remove the shortbreads from the oven and let them cool very well.
- In a bowl, place a generous amount of powdered sugar then dip in each chocolate shortbread, ensuring they are completely covered.
To serve:
- Place the chocolate shortbreads on a serving platter, creating a pyramid, sprinkling each row with extra powdered sugar and serve.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
