Kourambiethes (Greek Butter Cookies)
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Kourambiethes (Greek Butter Cookies)
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A recipe for Kourambiethes (Greek Butter Cookies)! These light and buttery cookies are studded with pieces of almonds and covered in powdered sugar.
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Ingredients
- 5 ounces almonds 142 grams, blanched, slivered
- 1 cup butter softened at room temperature, unsalted, 226 grams
- 1 egg large, yolk
- 1/4 cup powdered sugar 32 grams
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons brandy
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 250 grams
Topping:
- 2 cups powdered sugar for coating, 250 grams
Instructions
- Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Arrange the slivered almonds in a single layer on the prepared baking sheet and bake in the preheated oven until lightly toasted and fragrant, about 8-10 minutes.
- Allow to cool to room temperature and coarsely chop.
- In the bowl of a stand mixer fitted with a paddle or a large bowl, beat the butter until extremely light and fluffy, about 10-15 minutes at medium speed. Scrape down the sides of the bowl as needed.
- Beat in the egg yolk, followed by the 1/4 cup (32 grams) powdered sugar, baking powder, brandy, and vanilla extract.
- Mix in the cooled, toasted almond pieces.
- Add the flour and continue to mix to bring together the dough.
- Form a tablespoon-sized piece of dough into a ball or crescent shape. Place on the parchment-lined baking sheet. Gently pinch the top of the ball shapes between to fingers to form a slight ridge.
- Repeat with remaining dough, placing the cookies about 1 inch (2.5 centimeters) apart on the baking sheet.
- Bake in preheated oven until just set and very lightly golden on the bottom, about 10-12 minutes.
- Place the powdered sugar in a wide bowl.
- Allow the cookies to warm slightly on the baking sheet for 5 minutes.
- Carefully transfer the cookies one at a time from baking sheet to the bowl of powdered sugar. Coat on all sides and place on a wire rack. Repeat with remaining cookies and allow to cool to room temperature.
- Once cooled, sift one more coating of powdered sugar over the tops of the cookies and store in an airtight container at room temperature for up to a week.
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