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Kourambiedes

Kourambiedes recipe image
These traditional Greek Kourambiedes are delicate, buttery shortbread cookies infused with almond extract and brandy, delivering a rich, aromatic flavor. The dough is soft and pliable, allowing you to shape them into classic crescents or balls. Baked until just golden, they are immediately rolled in generous amounts of sifted powdered sugar, creating a snowy, sweet coating that contrasts beautifully with the tender crumb. Perfect for Easter celebrations, holidays, or as an elegant accompaniment to coffee and tea, these cookies bring a taste of the Mediterranean to your table. They are simple to make but require care in handling to maintain their delicate structure, making them a rewarding treat for any home baker.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 50
Calories: 1815.2
Dietary: Vegetarian
Description
These traditional Greek Kourambiedes are delicate, buttery shortbread cookies infused with almond extract and brandy, delivering a rich, aromatic flavor. The dough is soft and pliable, allowing you to shape them into classic crescents or balls. Baked until just golden, they are immediately rolled in generous amounts of sifted powdered sugar, creating a snowy, sweet coating that contrasts beautifully with the tender crumb. Perfect for Easter celebrations, holidays, or as an elegant accompaniment to coffee and tea, these cookies bring a taste of the Mediterranean to your table. They are simple to make but require care in handling to maintain their delicate structure, making them a rewarding treat for any home baker.
Ingredients
  • 1 cup Sweet butter, softened
  • 1/2 cup Powdered sugar
  • 1 Egg Yolk
  • 2 tablespoon Brandy or Cognac (optional)
  • 1 teaspoon Almond extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • 2 1/4 cup Sifted cake flour (or more if needed)
  • 3/4 cup Ground almonds, toasted
  • 1 pound Powdered sugar, sifted (for coating)
Directions
  1. 1
    In a large bowl, beat the softened butter with an electric mixer until it is fluffy and pale white.
  2. 2
    Add the 1/2 cup of powdered sugar, egg yolk, brandy (if using), almond extract, and vanilla extract to the butter. Beat on medium speed until well combined and smooth.
  3. 3
    In a separate small bowl, sift together the cake flour and baking powder.
  4. 4
    Gradually add the flour mixture to the wet ingredients, mixing gently by hand or on low speed until just incorporated. Do not overmix.
  5. 5
    Fold in the toasted ground almonds until evenly distributed throughout the dough.
  6. 6
    Knead the dough lightly with your hands until it forms a soft, cohesive ball that holds together when pressed.
  7. 7
  8. 8
    Break off pieces of dough slightly larger than a walnut. Roll them into balls, crescents, or S-curves, and place them on the prepared baking sheets, leaving about an inch of space between each cookie.
  9. 9
    Bake on the center rack for 12 to 15 minutes, or until the bottoms are lightly golden. Do not let them brown on top; they should remain pale.
  10. 10
    Remove the cookies from the oven. While still hot, carefully lift each cookie and place it on a tray lined with a generous layer of sifted powdered sugar.
  11. 11
    Immediately sift more powdered sugar over the hot cookies to coat them completely.
  12. 12
    Allow the cookies to cool for 10 to 15 minutes. Gently lift and roll them in the sugar again to ensure an even, thick coating as they cool.
  13. 13
    Serve in individual fluted paper cups if desired, or store in an airtight container.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 1815.2kcal
% Daily Value *
Total Fat 75.7g117%
Saturated Fat 33.3g167%
Cholesterol 264.0mg88%
Sodium 570.1mg24%
Total Carbohydrate 263.7g88%
Dietary Fiber 7.9g32%
Sugars 146.2g
Protein 22.9g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store Kourambiedes in an airtight container at room temperature for up to 2 weeks. They keep well because the high sugar content acts as a preservative.

Ingredient Tips: Use cake flour for the most tender texture. If unavailable, substitute all-purpose flour by replacing 2 tablespoons per cup with cornstarch. Toasting the almonds before grinding them enhances their flavor significantly.

Shaping: If the dough becomes too soft to handle, refrigerate it for 15-20 minutes before shaping. Wetting your hands slightly can help prevent sticking.

Coating: The cookies must be coated while hot for the sugar to adhere properly. If they cool too much, the sugar will not stick. You can re-coat them by warming them slightly in a low oven for a minute or two.

Keywords: kourambiedes, kourabiethes, greek, shortbread, almond, cookies, butter, powdered sugar, easter, holiday, dessert, baking, sweet, traditional, mediterranean, brandy, vanilla, cake flour
Read it online: https://www.chefs-mate.com/recipe/kourambiedes-2/