Indulge in the magical world of kourabiedes, those heavenly almond delights that grace Greek households with their presence, especially during the Christmas season. Imagine delicate bites that crumble ever so gently, revealing the exquisite mixture of roasted almonds, velvety butter and the aroma of bitter almond. These tender biscuits, lovingly formed in reverse S, round or in festive designs, are like sweet whispers of tradition, echoing the joy of celebrations past and present. As icing sugar covers each bite, it also tells a story of Greek Christmas traditions...
DIFFICULTY LEVEL
Easy
Easy
BAKING TIME
12 - 15 min
12 - 15 min
QUANTITY
40 pcs
40 pcs
Ingredients
- 400 g all - purpose flour
- 250 g butter, at room temperature
- 100 g icing sugar
- 100 g almonds, roasted and coarsely chopped
- 15 g baking powder
- 1 vial or 1 sachet of vanillin
- 2 tbsp orange blossom water
- 1/2 - 1 tsp bitter almond extract
- 2 tbsp brandy
- Orange blossom water
- Icing sugar with 1 tbsp of corn starch/corn flour
How to
- In a mixer's bowl, beat the butter and sugar on high speed for about 15 min until the mixture turns white and fluffy.
- Add the vanillin, bitter almond extract, orange blossom water, brandy and almonds and continue beating with the paddle attachment of your mixer on low speed.
- Sift the flour and baking powder and add them to the mixing bowl. Beat until combined and you have a gritty dough. This is how our dough should be. Once we shape it, it will be buttery and soft.
- Shape the kourabiedes (weighing 25 - 26 g/piece) either round by pressing your finger in the centre or in the shape of an upside down S or spread out your dough and cut out stars or another shape of your preference with a cookie cutter (the weight will depend on the cookie cutter you use).
- Transfer the kourabiedes to a baking tray lined with parchment paper and bake in a preheated oven (set to fan)) at 340o F - 170o C for 12 - 15 min.
- Once out of the oven, spray with orange blossom water and leave them until they are slightly lukewarm, not warm.
- In a bowl, mix powdered sugar with a tablespoon of corn flour and that's where you dip your kourabiedes to coat them completely. Once you've finished dusting with icing sugar and dressing the kourabiedes in white, you can enjoy them!
