Dessertsbiggerbolderbaking4.6
Kourabiedes (Greek Christmas Butter Cookies)
Kourabiedes are a delicious crumbly Greek Christmas cookie with butter and almond flavors that melt in your mouth!
👥 36 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- food processor
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
2
In the bowl of a food processor, add the flour, ⅔ cup (2⅔ oz/76 g) powdered sugar, almond flour, baking powder, and salt, and pulse 10 times to combine.
baking powder1 tablespoon(5 oz/142 g) almonds, toasted and chopped1 cup
3
Add the cold butter and pulse about 10 more times until the mixture resembles coarse crumbs.
4
In a small bowl, combine the rosewater and almond extract, then sprinkle in and pulse a few more times to combine.
rosewater1 tablespoon(5 oz/142 g) almonds, toasted and chopped1 cup
5
Add the chopped almonds and pulse a few times, just until the dough begins to come together.
6
Transfer to a large bowl and, working quickly so the butter doesn’t melt, bring the dough together into a ball. Cover and refrigerate for ⏱️ 15 minutes.
7
Roll rounded tablespoon-sized portions of dough into balls, then press a small indent in the center of each. Place about 2 inches (5 cm) apart on the prepared baking sheets.
8
Bake for ⏱️ 15-20 minutes, until the cookies are a very pale golden. Let cool on the baking sheets.
9
Once the cookies are cool enough to handle, roll them in the remaining 1½ cups powdered sugar to coat them completely, then transfer to a wire rack to fully cool.
½ cup (2 oz/57 g) almond flour(5 oz/142 g) almonds, toasted and chopped1 cup
10
Store in an airtight container for up to three days.
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