Kourabiedes: Greek Almond & Butter Cookies
User Reviews
4.9
Kourabiedes: Greek Almond & Butter Cookies
Description
These Greek Almond & Butter Cookies rely on beating butter and powdered sugar together until very light and airy, which gives the dough a unique fluffy texture once baked. Vanilla extract, cognac, and crushed mastic add layers of flavor that differentiate these cookies from standard shortbreads. Incorporating roasted almond flakes into the dough provides a nutty contrast.
The dough is shaped into small rounds, slightly flattened, and baked until just set, preserving tenderness. After baking, the cookies are dusted liberally with powdered sugar, contributing to both appearance and sweetness while softening the exterior slightly.
Kourabiedes are often served during celebrations and are suitable for gifting or sharing with tea or coffee. Proper beating of the dough is key to success, and resting the dough before baking helps with shaping. They can be stored in an airtight container to maintain freshness.
Ingredients
- 120 g almond flakes
- 300 g butter fresh
- 110 g powdered sugar
- 2 tsp vanilla extract
- 20 ml cognac
- 500 g all-purpose flour
- ½ tsp baking powder
- ½ tsp mastic crushed
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 backing paper and set them aside to cool.
For the cookies:
- Put the butter and sugar in a blender bowl and blend using the paddle attachment for about 20 minutes on high speed until the mixture is fluffy.
- Add the vanilla extract, cognac, and crushed mastic. Lower the speed and blend for 10 minutes.
- Remove the bowl from the blender, add the baking powder and flour in batches, and stir well with a pastry spatula.
- Once the mixture is firm, continue stirring by hand until the mixture is homogenized. Add the almond flakes and stir.
- Shape the mixture into round 30-35 grams (about 1 oz) shortbreads and press them with your finger slightly on top to flatten them.
- Transfer the shortbreads to a baking pan lined with baking paper and bake for about 17 minutes, depending on their size.
- Remove the cookies from the oven and let them cool well.
- Place a sufficient amount of powdered sugar in a bowl then add the cookies a few at a time, turning them until completely covered.
To serve:
- Place the cookies on a serving platter, creating a pyramid, and sprinkle each row with extra powdered sugar.
Notes
- Beat the dough thoroughly to achieve a light, fluffy texture essential for authentic kourabiedes.
- Roasting the almond flakes enhances their flavor before adding them to the dough.
- Shape cookies into small rounds weighing about 30-35 grams each for consistent baking.
User Reviews
Overall Rating
4.9
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