Hey, there friends,
We all know that Greeks love food, but they also love desserts, especially around the holidays. These almond cookies are one the favorite holiday cookies found in each Greek home during the holiday season. These Christmas Almond Cookies in Greek called Kourabiedes are made with fresh butter, roasted crunchy almonds, and a splash of brandy or rum. Some regions in Greece also insert a whole clove in each cookie, how interesting! I remember this because my mom would add a whole clove to each cookie, they do this in the Peloponnesian region.
We all have a favorite cookie recipe that we use over and over, I know I do. My absolute favorite cookies in this order are Oatmeal and these Greek almond cookies. I made two batches of these Kourabiedes with two recipes my mom’s and my mother-in-law’s. My mother-in-law passed away two years ago so this was another way I could honor her.
I placed the butter and confectioner sugar into my stand mixer and whipped it for about 25 minutes. This first step is crucial when it comes to making cookies. The reason is the longer you whip the crunchier the cookie. You can try and test it out and you will see for yourself. These cookies are long storing so If you want to store the cookies, I would advise an air-tight tin container, I have a large tin container to store my cookies. Here’s a tip do not coat the cookies with confectioner sugar if you plan to eat some of them four or five days after baking It’s best to coat the cookies then.
I usually have flour on hand but I ran out when I baked my last cake. Since I’m not able to go out yet due to this flu I asked my husband to bring home flour. He brought home another brand of organic flour rather than the one I usually buy but it worked out beautifully. Let’s move on to the shape of these special cookies which vary, I like both round-shaped and crescent-shaped cookies. Many chose to do both shapes but I prefer just one, so I chose to make them round this year.
These delicious Christmas Almond Cookies (Kourabiedes) have a crumbly texture, coated with confectioner sugar, and have the taste of roasted almonds that will melt in your mouth. What more can I say about these traditional, elegant-looking Christmas cookies? Ahh, yes these cookies tend to stick to the roof of your mouth, like peanut butter hee heh heh
Wishing everyone a wonderful morning/afternoon/evening
Christmas Almond Cookies (Kourabiedes)
Ingredients
- 1 ¼ cups butter good quality unsalted and room-temp
- ½ cup confectioner sugar plus extra for coating½
- 30 ml brandy or rum
- ½ cup almonds roasted and finely chopped
- 2½ cups all-purpose flour
- ½ tsp baking powder
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 160℃. Place the almond onto a pan with a piece of parchment paper and place in the oven for 15 minutes. When ready set aside to cool. Add the almonds to a blender and finely chop for 10 seconds on medium speed.
- Add the butter and confectioner sugar into the bowl of your stand mixer. Start at low speed and gradually bring it up to high. Whip for 20 to 25 minutes until light and fluffy.
- Combine the dry ingredients. With a spoon gradually add the flour to the batter and whip while whipping at low speed. Pour in the brandy and vanilla extract and continue to whip. Use a rubber spatula to clear the edges of the bowl.
- Take the bowl off the stand mixer and add in the roasted almonds. Place it back on the stand mixer at low speed for a few seconds. Place a sheet of parchment paper on your baking pan.
- Roll the dough in your hands until you form a small round-shaped ball. Use your thumb to press down in the middle of the ball and place it on the paper.
- Bake for 25 minutes. Set them aside to cool off before coating the cookies with confectioner sugar.
KALI SAS OREXI!! 🙂
R u sure about the temp?
Hello, Yes the temp at 160C so that the cookies are slowly baked.