Kourabiedes

Name: Kourabiedes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24 servings
Cuisine: Greek
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 tbsp brandy; 2/3 cup blanched almonds, chopped; 2 1/2 cups all-purpose flour, sifted; 1/2 tsp baking powder; 2 tbsp rosewater; 2 cups confectioners sugar

Traditional Greek butter cookies studded with toasted almonds and heavily dusted with powdered sugar. These festive treats melt in your mouth with delicate sweet aromas of rosewater and vanilla.

45 minMediumServes 24150 cal/serving

GreekDessertOvenVegetarianMediterraneanLow CarbKosher-styleEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 tbsp brandy
2/3 cup blanched almonds, chopped
2 1/2 cups all-purpose flour, sifted
1/2 tsp baking powder
2 tbsp rosewater
2 cups confectioners sugar

Instructions

1

In a large bowl, beat 1 cup softened unsalted butter and 1/2 cup powdered sugar with an electric mixer for 15 minutes until light, pale, and fluffy.
2

Mix in 1 tsp vanilla extract, 1 tbsp brandy, and 2/3 cup chopped blanched almonds until combined.
3

Gradually fold in 2 1/2 cups sifted all-purpose flour and 1/2 tsp baking powder to form a soft dough that does not stick to your hands.
4

Shape dough into small crescent shapes, place on parchment-lined sheets, and bake at 350F for 18 to 20 minutes until pale golden.
5

Lightly spritz warm cookies with 2 tbsp rosewater, then roll generously in 2 cups confectioners sugar until completely coated.

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Questions

What is Kourabiedes?

Traditional Greek butter cookies studded with toasted almonds and heavily dusted with powdered sugar. These festive treats melt in your mouth with delicate sweet aromas of rosewater and vanilla. This reference files it under Greek dessert: made in the oven, rated medium and about 45 minutes start to finish.

What temperature do I cook Kourabiedes at?

For Kourabiedes, the oven is set to 350 F (about 175 C) in step 4. The longest stretch at that heat is 20 minutes, in step 4.

Why fold instead of stir in Kourabiedes?

Step 3 reads: "Gradually fold in 2 1/2 cups sifted all-purpose flour and 1/2 tsp baking powder to form a soft dough that does not stick to your hands." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Is there a substitute for powdered sugar in Kourabiedes?

The entry for Kourabiedes calls for 1/2 cup powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I make Kourabiedes gluten-free?

Yes. The gluten in Kourabiedes is 2 1/2 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Serve it with

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