Learn how to make Kourabiedes, traditional Greek butter almond cookies, with this easy recipe perfect for holiday baking or enjoying with a cup of coffee.
Kourabiedes are traditional Greek cookies that are often made during holidays, especially Christmas. They are known for their buttery texture, sweet almond flavor, and generous dusting of powdered sugar, which makes them look like they’re covered in snow. Although I haven’t been back to Greece in a while, baking these cookies brings back fond memories of celebrating festive occasions with my family. This recipe simplifies the traditional process, making it very accessible for anyone in the US or EU who wants to try making these delightful cookies at home.
Why Kourabiedes Are Enjoyable
Kourabiedes are not just cookies; they are a treat that brings joy and festivity to any occasion. Their rich buttery taste combined with the crunch of almonds and the sweetness of powdered sugar provides a wonderful experience with each bite. This version of Kourabiedes uses ingredients that are easy to find outside of Greece, ensuring that everyone can recreate this beloved Greek treat. They are ideal for sharing, gifting, or simply enjoying a quiet moment with a delicious baked good.
Ingredients List
For these delightful Greek cookies, you will need:
- Unsalted Butter: 1 cup, softened
- Powdered Sugar: 1 cup for the dough, plus more for coating
- Egg Yolk: 1 large
- Vanilla Extract: 1 teaspoon
- Almond Extract: 1/2 teaspoon (optional, for enhanced flavor)
- All-Purpose Flour: 2 1/2 cups
- Baking Powder: 1 teaspoon
- Whole Almonds: 1/2 cup, toasted and finely chopped
- Salt: A pinch
Cooking Time and Serving Information
- Preparation Time: 20 minutes
- Cooking Time: 15-20 minutes
- Total Time: About 40 minutes
- Makes: Approximately 24 cookies
Cooking Tools Needed
- Electric Mixer or Mixing Bowl and Whisk
- Baking Sheet
- Parchment Paper
- Oven
- Wire Rack for cooling
- Sifter or Fine Mesh Strainer for dusting sugar
Step-by-Step Cooking Instructions
1. Prepare the Dough:
- In a large bowl or the bowl of an electric mixer, cream together the softened butter and 1 cup of powdered sugar until light and fluffy. Add the egg yolk and vanilla extract (and almond extract if using), and mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add this to the butter mixture, mixing until just incorporated. Fold in the chopped almonds.
2. Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take small amounts of dough and shape them into crescents or balls about the size of a walnut. Place them on the prepared baking sheet, spacing them about an inch apart.
3. Bake the Cookies:
- Bake in the preheated oven for 15-20 minutes, or until they are just starting to turn golden around the edges.
- Remove the cookies from the oven and let them cool on the pan for about 5 minutes. While still warm, carefully roll each cookie in additional powdered sugar until well coated.
4. Final Sugar Coating:
- After the first sugar coating, let the cookies cool completely on a wire rack. Once cool, dust them again with a generous amount of powdered sugar. This double coating ensures a thick, snowy layer of sugar, characteristic of traditional Kourabiedes.
5. Serve or Store:
- Kourabiedes are ready to be served once they have their final coating of sugar. They can be stored in an airtight container at room temperature for up to two weeks, making them perfect for making ahead during busy holiday seasons.
Nutritional Information
Each cookie contains approximately:
- Calories: 150-200
- Carbohydrates: 15g
- Proteins: 2g
- Fats: 10g
Frequently Asked Questions (FAQs)
Can I use other nuts in Kourabiedes?
- Yes, while almonds are traditional, you can use other nuts like walnuts or pecans. Just make sure they are finely chopped.
Why do my Kourabiedes flatten out during baking?
- This usually happens if the dough is too soft. Make sure your butter isn’t too soft, and chill the dough for 30 minutes before shaping if your kitchen is warm.
Can I make Kourabiedes without nuts?
- Yes, you can omit the nuts if you have allergies or prefer a nut-free cookie. The texture will be slightly different but still delicious.
Tips for Perfect Kourabiedes Every Time
- Do Not Overmix: Mix the dough until just combined to keep the texture light and tender.
- Monitor Baking Time: Keep an eye on your oven as baking times may vary. The cookies should be just golden for the best texture.
- Sift the Sugar: For a uniform and beautiful snowy coating, sift the powdered sugar over the cookies.
These easy-to-make Kourabiedes offer a taste of Greek tradition with each buttery, sugary bite, providing a delightful experience whether you’re a seasoned baker or new to the kitchen. Enjoy baking and sharing these sweet treats!
Kourabiedes: Greek Butter Almond Cookies
Kourabiedes are traditional Greek cookies that are often made during holidays, especially Christmas. They are known for their buttery texture, sweet almond flavor, and generous dusting of powdered sugar, which makes them look like they're covered in snow.
Equipment
- Electric Mixer or Mixing Bowl and Whisk
- Baking Sheet
- Parchment Paper
- Oven
- Wire Rack for cooling
- Sifter or Fine Mesh Strainer for dusting sugar
Ingredients
- 1 cup of unsalted butter softened
- 1 cup of powdered sugar for the dough plus more for coating
- 1 large egg yolk
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract optional, for enhanced flavor
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 cup of whole almonds. toasted and finely chopped
- A pinch of salt
Instructions
- For preparing the dough, in a large bowl or the bowl of an electric mixer, cream together the softened butter and 1 cup of powdered sugar until light and fluffy. Add the egg yolk and vanilla extract (and almond extract if using), and mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add this to the butter mixture, mixing until just incorporated. Fold in the chopped almonds.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take small amounts of dough and shape them into crescents or balls about the size of a walnut. Place them on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 15-20 minutes, or until they are just starting to turn golden around the edges.
- Remove the cookies from the oven and let them cool on the pan for about 5 minutes. While still warm, carefully roll each cookie in additional powdered sugar until well coated.
- After the first sugar coating, let the cookies cool completely on a wire rack. Once cool, dust them again with a generous amount of powdered sugar. This double coating ensures a thick, snowy layer of sugar, characteristic of traditional Kourabiedes.
Notes
- Do Not Overmix: Mix the dough until just combined to keep the texture light and tender.
- Monitor Baking Time: Keep an eye on your oven as baking times may vary. The cookies should be just golden for the best texture.
- Sift the Sugar: For a uniform and beautiful snowy coating, sift the powdered sugar over the cookies.
Leave a Reply