Christmas celebration in Greece wouldn’t be complete without the delightful and buttery Kourabiedes, a traditional, very rich and white Christmas Cookies with confectioner's sugar and almonds. They are tempting and few can resist them;Be sure to make extra as these will go fast!
1 ½ cup blanched almonds, toasted and cut in small pieces
1 kilo soft plain flour shifted
1 ½ kilo icing sugar
2 tablespoons rosewater
5 gr Vanilla essence
In a mixing bowl, beat butter with the ½ cup of icing sugar, until creamy and fluffy. Then add the almonds, 2 tablespoons rosewater and partially the flour, stirring the ingredients carefully from the outside inwards, until dough becomes fluffy and not sticky. (Note: do not knead it).
Transfer the dough on a kitchen table and make it flat like a thick filo pastry. Using small pre-shaped cookies cutter, cut the dough into various shapes (stars, cresents, rounds etc). Put the cookies on an oven dish, covered with wax paper.
Bake the cookies in a preheated oven at 180-200 º C (350F) for about 25-30 minutes or until lightly browned.
Sift a quarter of the icing sugar onto a large tray.
Once cooked, remove the Kourabiedes from the oven and immediately place them on the prepared with icing sugar tray.
Mix the icing sugar and vanilla essence. Sprinkle the kourabiedes with rose water and sift plenty of icing sugar over them, until completely covered and let'm cool completely.
Arrange on a serving dish, decorate to your liking and serve.
Good luck and enjoy.
The Ingredients
450 gr. dairy butter, melted
½ cup icing sugar1 ½ cup blanched almonds, toasted and cut in small pieces
1 kilo soft plain flour shifted
1 ½ kilo icing sugar
2 tablespoons rosewater
5 gr Vanilla essence
Instructions
Blanch, peel, chop and toast the almonds in the oven, until light brown.
In a mixing bowl, beat butter with the ½ cup of icing sugar, until creamy and fluffy. Then add the almonds, 2 tablespoons rosewater and partially the flour, stirring the ingredients carefully from the outside inwards, until dough becomes fluffy and not sticky. (Note: do not knead it).
Transfer the dough on a kitchen table and make it flat like a thick filo pastry. Using small pre-shaped cookies cutter, cut the dough into various shapes (stars, cresents, rounds etc). Put the cookies on an oven dish, covered with wax paper.
Bake the cookies in a preheated oven at 180-200 º C (350F) for about 25-30 minutes or until lightly browned.
Sift a quarter of the icing sugar onto a large tray.
Once cooked, remove the Kourabiedes from the oven and immediately place them on the prepared with icing sugar tray.
Mix the icing sugar and vanilla essence. Sprinkle the kourabiedes with rose water and sift plenty of icing sugar over them, until completely covered and let'm cool completely.
Arrange on a serving dish, decorate to your liking and serve.
Good luck and enjoy.
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