Kourambiedes
Description
These delicate Greek almond cookies, known as Kourambiedes, are a staple of holiday tables and festive gatherings. The dough features a rich blend of butter, toasted ground almonds, and a hint of brandy or cognac for depth. Baked until just lightly golden, they remain tender and crumbly, never hard. The signature finish involves rolling the warm cookies in a thick layer of sifted powdered sugar, creating a snowy exterior that contrasts beautifully with the nutty interior. Perfect for serving with coffee or as a sweet gift, these cookies capture the essence of Greek hospitality with their simple yet elegant flavor profile.Ingredients
Directions
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Preheat the oven to 350F (175C). Line baking sheets with parchment paper.
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In an electric mixing bowl, whip the sweet butter on medium speed until it is fluffy, light, and white in color.
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Gradually add the 1/2 cup of powdered sugar to the butter, beating continuously until well combined.
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Add the egg yolk, brandy or cognac (if using), almond extract, and vanilla extract. Beat until smooth and incorporated.
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In a separate bowl, sift together the cake flour and baking powder.
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Gradually add the flour mixture to the butter mixture, mixing by hand or on low speed. Work the flour thoroughly into the mixture before adding more to avoid overmixing.
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Fold in the toasted ground almonds until evenly distributed throughout the dough.
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Knead the dough gently until it forms a soft, buttery consistency that holds together when rolled in your palms.
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Break off pieces of dough slightly larger than a walnut and roll them into balls, half-moons, or S-curves.
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Place the shaped cookies on the prepared baking sheets, leaving about one inch of space between each cookie.
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Bake on the center rack for 12 to 15 minutes, or until the edges are lightly golden. Do not let them turn dark brown.
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Remove the cookies from the oven and immediately transfer them to a baking sheet or tray covered with a generous layer of sifted powdered sugar.
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Sift additional powdered sugar over the warm cookies to ensure they are completely coated.
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Allow the cookies to cool for 10 to 15 minutes. Once cooled slightly, lift and gently roll them in the sugar again to ensure an even, thick coating.
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Serve in individual fluted paper cups or arrange on a platter for serving.
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
Toasting the ground almonds before adding them to the dough enhances the nutty flavor. Spread almonds on a dry skillet over medium heat and toast for 3-5 minutes until fragrant, then let cool before grinding.
Storage: Store Kourambiedes in an airtight container at room temperature for up to one week. If they lose their powdered sugar coating, you can refresh them by sifting fresh sugar over them.
Variation: For a non-alcoholic version, omit the brandy or cognac and add an extra teaspoon of almond extract or a splash of milk to maintain moisture.
Tip: Handle the dough gently to keep the cookies tender. If the dough becomes too soft, chill it in the refrigerator for 15 minutes before shaping.
