Christmas is almost here my friends!!! You know what that means don’t you? Let the baking begin!!
Yes the baking began and my oven is on fire. Greek traditional Christmas cookies, melomakarona and kourabiedes, are already in Christmas decorated boxes but not for long. They usually disappear within 2 days that’s why I baked small bunches and I will bake again a few days before Christmas!!
This time I present to you kourabiedes. It’s a Greek Christmas butter cookie with roasted almonds. It’s so melt-in-your-mouth and so aromatic that there’s no way you’re not going to love it. They are very easy to make so there are no excuses.
In order to make perfect Kourabiedes you must use a good quality butter. Not margarine but rich and aromatic cow’s butter. Then you must beat butter with sugar until you have a fluffy and velvet cream, which might take some time but hang in there. The result will definitely reward you.
Have you ever tried to make kourambiedes?? Did you like them?
Greek Christmas butter-almond cookie!! It is heavily snowed by icing sugar and we definitely don’t mind. One bite and you are in love! It literally melts in your mouth and its buttery sweet taste in contrast with roasted almonds is pure magic!
- 1 kilo cow’s butter
- 1, 5 kilo soft flour (cake flour or pastry flour)
- 1 egg
- 1 packet raw unsalted almonds (150gr)
- 1 full teaspoon vanilla powder
- ½ cup cognac
- 2 water glasses icing sugar
- 4 packets of icing sugar
- First of all roast the almonds. In an oven tray spread the almonds evenly and bake until golden brown. Be careful they burn easily! Cool down.
- Blend the almonds until chopped.
- In a mixer add butter, in room temperature, and powdered sugar. Mix until you have a velvet and fluffy cream.
- Add the egg and mix. We don’t want to lose the volume of the cream so carefully add each ingredient and mix.
- Now add the cognac and the vanilla. Mix.
- Remove the bowl from your mixer; add flour and almonds.
- Gently mix with a silicon spatula.
- Continue with your hands. You must form a nice soft dough. Now you can begin molding your kourambiedes in any shape you like.
- Just make sure a couple of things. Make sure they are all in the same size in order to bake evenly and in each kourambie leave your fingerprint on top as shown in the photo! It will help icing sugar to stay on them.
- Bake until they are light gold in color.
- Let them cool for 2 minutes and shift plenty of icing sugar.
- Keep in a box, sealed as possible in room temperature.