Rated: Excellent
How do you rate this?
Worth Commenting
Vegetarian Recipe Recipe Contains Dairy Products
Greek shortbread cookies.

Credits: Eat Greek Tonight

Donate to EatGreekTonight
Kourambiedes Ingredients
Order Quantity Ingredient Alternative Notes
1/4 lb Almonds    
1 Teaspoon Baking Powder    
3 Tablespoon Brandy    
1/2 lb Butter ( Unsalted )   Unsalted 
2 Whole Egg ( (Yolks) )    
2 Cup Flour ( All Purpose )    
2 Cup Sugar ( Icing )    
1/2 Cup Sugar ( Caster )    
1 Teaspoon Vanilla    
1-2 Tablespoon Water ( Rose )    
Kourambiedes Directions
Cream the butter, gradually add the caster sugar and beat together until light and fluffy.

Beat in the egg yolks one at a time, then the vanilla and gradually add the brandy.

The almonds can be skinned or not, whichever way you prefer, toast them lightly and chop roughly.

Sift the flour with the baking powder and add to the butter mixture with the almonds.

Knead it lightly, it should be quite a firm consistency.

Take walnut-sized pieces, pat them into a ball and then flatten slightly between your palms and place them on a floured baking sheet.

Alternatively, flatten half of the pastry on to a board, about 2 cm thick, and press half-moon or star shapes out of it with pastry cutters.

Repeat until all the pastry is finished. Bake in a pre-heated oven, 375 F/ 190 C, for 20-25 minutes.

Sprinkle with the rose water as soon as they come out of the oven.

Sift about a quarter of the icing sugar onto a large platter, place the kourabiedes on it, while still hot, and sift the remaining icing sugar all over the top.

In a dry climate they survive well for 2-3 weeks, but in a damp climate, where they may lose their crispness after a week, they are best kept in a biscuit tin.

Allow 2 kourambiedes per person!

Last Visited Page
Imperial  Metric 
Print Kourambiedes Recipe
Previous Desserts Next Desserts