Servings 38
AuthorMyHorioTotal Time1 hrDifficultyBeginnerKourabiedes are delicious, melt-in-your-mouth butter almond cookies and a staple in Greek households during Christmas time.
To make kourabiethes:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Add butter and 1 cup powdered sugar to bowl of electric mixer.
Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes - yes, that long!).
Add egg yolk, brandy (or whiskey), vanilla, and orange zest. Beat until well incorporated.
Add roasted almonds and beat until mixed in.
Sift flour and baking powder in a large bowl.
Gradually add flour to butter mixture until a dough forms.
Roll the dough into heaping tablespoon-size balls, or roll out and cut into whatever shape you like.
Place cookies on prepared baking pan and bake for 22 minutes, rotating the pan half way through baking time.
Sift a thick layer of powdered sugar onto the bottom of where you'll be storing the kourabiethes (preferably an airtight container).
Once cookies are out of the oven, place them on the base of powdered sugar in one layer. Let them cool while you bake another batch.
After 20 minutes or so (they should be completely cooled), cover cookies with a thick layer of powdered sugar.
Repeat with each batch that comes out of the oven, finishing with a thick layer of powdered sugar.
To store kourabiethes, keep them covered with plastic wrap or in an airtight container at room temperature.
If stored in an airtight container in a cool, dry place, kourabiethes can last up to one month.
You can also freeze kourabiethes for two to three months. Defrost them at room temperature and dust them with more confectioner’s sugar before serving.
See more delicious greek dessert recipes here.
Enjoy!
Ingredients
Directions
To make kourabiethes:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Add butter and 1 cup powdered sugar to bowl of electric mixer.
Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes - yes, that long!).
Add egg yolk, brandy (or whiskey), vanilla, and orange zest. Beat until well incorporated.
Add roasted almonds and beat until mixed in.
Sift flour and baking powder in a large bowl.
Gradually add flour to butter mixture until a dough forms.
Roll the dough into heaping tablespoon-size balls, or roll out and cut into whatever shape you like.
Place cookies on prepared baking pan and bake for 22 minutes, rotating the pan half way through baking time.
Sift a thick layer of powdered sugar onto the bottom of where you'll be storing the kourabiethes (preferably an airtight container).
Once cookies are out of the oven, place them on the base of powdered sugar in one layer. Let them cool while you bake another batch.
After 20 minutes or so (they should be completely cooled), cover cookies with a thick layer of powdered sugar.
Repeat with each batch that comes out of the oven, finishing with a thick layer of powdered sugar.
To store kourabiethes, keep them covered with plastic wrap or in an airtight container at room temperature.
If stored in an airtight container in a cool, dry place, kourabiethes can last up to one month.
You can also freeze kourabiethes for two to three months. Defrost them at room temperature and dust them with more confectioner’s sugar before serving.
See more delicious greek dessert recipes here.
Enjoy!