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5 from 1 vote

Kourabiedes Recipe

These traditional Greek cookies are melt-in-your-mouth delicious, coated in powdered sugar
Servings: 56

Ingredients

  • 500 gram butter salted
  • 3/4 cup icing sugar See note 1
  • 1 large egg yolk
  • 2 teaspoon vanilla essence
  • 1 tablespoon brandy See note 2
  • 5&1/2 cups cake flour See note 3
  • 1 cup flaked almonds lightly roasted
  • 2 cups icing sugar for dusting the cookies

Instructions

  • Preheat the oven at 170 degrees celsius
  • Line two large baking pans with baking paper and set aside
  • Beat the room temperature butter and icing sugar in a stand mixer or a hand mixer, for approximately 10 minutes. The mixture should be light and fluffy
  • Add the egg yolk and mix. Add the vanilla essence and brandy
  • Roast the almonds on the stove top until slightly brown, crush it a little with your hands and add to the mixture
  • Add the flour, a little at a time, until a soft and pliable dough is formed. Dough should be soft but not sticky. You may not require all of the flour
  • Use a small ice-cream scoop to scoop the dough. Make round balls and flatten a little. Make a little indent in the center of each cookie
  • You can also make a round ball and roll the dough in the palms of your hand to form an elongated shape. Bend it a little to form a crescent shape
  • Place the cookies on a baking sheet and bake for 20 minutes or until the cookies are slightly golden brown on the edges
  • Remove from the oven and whilst still hot place the cookies in a bowl of icing sugar and coat the cookies with the sugar
  • Place in an airtight container and cover cookies with more icing sugar

Notes

  1. Icing sugar is the same as powdered sugar
  2. The brandy does add a nice flavour to the cookies so it is recommended, however, if you cannot use alcohol you can leave it out
  3. Add the flour, a little at a time, as you may not need all of the flour. Remember the moisture content in the flour differs as per the weather and therefore the measurement is just a guide
  4. I always use salted butter in my recipes and I just don't add anymore salt. If you are using unsalted butter you will need to add a bit of salt