38 servings
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.
Add butter and 1 cup powdered sugar to the bowl of a stand mixer.
Beat on medium/high speed with the paddle attachment for 15 minutes. Add the orange zest and beat for another five minutes.
Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Add roasted almonds and beat until mixed in.
Sift flour and baking powder in a large bowl.
Gradually add the flour to butter mixture (1/3 at a time) until a dough forms.
Use a spatula to scrape the bottom of the mixing bowl and incorporate any flour that may not have been mixed in.
Roll the dough into walnut-sized balls, or roll out and cut into whatever shape you like.
Place on a cookie sheet (no need to grease or put on parchment paper) and bake for 25 minutes.
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, while they're still hot, on the base of powdered sugar in one layer. Sift more icing sugar on top. Let them cool while you bake another batch.
The next batch can go on top of the icing sugar covering the cooled cookies. Repeat until all cookies are baked. Finish with a thick layer of powdered sugar.
To store kourabiethes, keep them covered in an airtight container at room temperature. Kourabiethes can last up to one month if stored this way.
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.
Add butter and 1 cup powdered sugar to the bowl of a stand mixer.
Beat on medium/high speed with the paddle attachment for 15 minutes. Add the orange zest and beat for another five minutes.
Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Add roasted almonds and beat until mixed in.
Sift flour and baking powder in a large bowl.
Gradually add the flour to butter mixture (1/3 at a time) until a dough forms.
Use a spatula to scrape the bottom of the mixing bowl and incorporate any flour that may not have been mixed in.
Roll the dough into walnut-sized balls, or roll out and cut into whatever shape you like.
Place on a cookie sheet (no need to grease or put on parchment paper) and bake for 25 minutes.
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, while they're still hot, on the base of powdered sugar in one layer. Sift more icing sugar on top. Let them cool while you bake another batch.
The next batch can go on top of the icing sugar covering the cooled cookies. Repeat until all cookies are baked. Finish with a thick layer of powdered sugar.
To store kourabiethes, keep them covered in an airtight container at room temperature. Kourabiethes can last up to one month if stored this way.
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!