This Greek cookie is an almond shortbread cookie. Christmas time is coming and every home will certainly have Kourabiedes on offer for visiting house guests.
These cookies are fantastically simple in ingredients, not too difficult and I don't think I've met one person that doesn't like them. What's not to like about butter, roasted almonds and icing sugar?
Kourabiedes (κουραμπιέδες)
(recipe is for 2 baking trays/80 cookies)
1 lb. clarified butter
1 cup icing sugar
2 egg yolks
3/4 cup vegetable oil
2 cups of roasted almonds, coarsely chopped
1 shot of brandy
2 tsp. vanilla extract
1 heaping Tbsp. of baking powder
5 cups of of all purpose flour
Extra icing sugar (for powdering)
- Using a mixer and a large bowl, cream your butter and sugar. Add the egg yolks and continue to mix.
- Slowly pour in the vegetable oil while still mixing.
- Add your brandy to a large glass and then add your baking powder and stir it until dissolved. Now pour this mixture, along with the vanilla extract and continue mixing until blended in.
- Start kneading with hands the mixture and s-l-o-w-l-y add the flour to the mixture until all the flour has been absorbed. Add the almonds and knead them into the dough mixture.
- Using your hand, grab a piece of dough the size of a walnut and form them into the shape of choice (I made crescents). Place each formed cookie on a baking tray lined with parchment paper. Repeat process until all dough has been shaped into cookies.
- Bake in a pre-heated 350F oven (middle rack) for 30 minutes for each batch. Allow the cookies to completely cool (on the tray is fine).
- Place about 2 cups of icing sugar in a large bowl and roll the cookies in the sugar to powder them.
- The cookies should be stored in a sealed container, in a cool, dry place and they'll keep for 3 months.
