TRADITIONAL GREEK BUTTER ALMOND COOKIES (KOURABIEDES)
Traditional Greek Christmas butter cookies with roasted almonds icing sugar and rosewater aroma.
TIME: 1 HOUR
DIFFICULTY: EASY
SERVINGS: 25-30 PIECES
NUTRITIONAL FACTS
Calories
145
Fats
9.5 g
Saturates
4.5 g
Carbs
13 g
Sugars
5.5 g
Protein
2 g
Fibre
0.5 g
Salt
0.05 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 250 g cow’s butter, room temperature
- 70 g icing sugar
- 1 egg yolk
- 1 tsp vanilla extract, or 1 vanilla
- 100 g lightly roasted chopped almonds
- 1 tsp baking powder
- 350 –380 g all purpose flour
- Rosewater or orange blossom water, for sprinkling
- 150 –200 g icing sugar for coating
EQUIPMENT
- Stand mixer or hand mixer
- Baking trays
- Baking paper
- Spatula
- Bowl for icing sugar coating
METHOD
- Beat the butter with the icing sugar until very light white and fluffy.
- Add the egg yolk and vanilla and mix well.
- Add the baking powder and gradually the flour until a soft dough forms.
- Fold in the roasted chopped almonds.
- Shape into crescents or small balls and place on a baking tray lined with baking paper.
- Bake until very lightly golden. They should remain pale.
- While still warm sprinkle lightly with rosewater.
- When completely cool roll generously in icing sugar.
NOTES
- Do not overbake; they must stay pale and tender.
- Use good quality cow’s butter for true traditional flavour.
- Add more or less rosewater to adjust the aroma.
