Greek Christmas cookies - Kourabiedes
Ingredients
For the Cookies
• 1 cup (225 g) unsalted butter, softened
• ½ cup (60 g) powdered sugar
• 1 large egg yolk
• 1 tbsp brandy or ouzo (optional, traditional)
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional, but enhances flavor)
• 1 cup (140 g) roasted almonds, coarsely chopped
• 2 ½ cups (310 g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
For Coating
• 2–3 cups powdered sugar
• Optional: a few drops of rosewater or orange blossom water
Method
1. Roast almonds at 325°F (160°C) for 8–10 minutes, let cool, and chop coarsely.
2. Cream softened butter and powdered sugar for 5–7 minutes until pale and fluffy.
3. Add egg yolk, brandy/ouzo, vanilla, and almond extract; mix until smooth.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Add dry ingredients gradually into the butter mixture.
6. Fold in the chopped roasted almonds.
7. Preheat oven to 350°F (175°C) and line a baking tray with parchment.
8. Shape dough into rounds, ovals, or crescents.
9. Bake for 18–22 minutes until bottoms are lightly golden (tops should stay pale).
10. Cool for 5 minutes, brush with rosewater/orange blossom water if using.
11. Place cookies onto a tray of powdered sugar and coat generously on all sides.
12. Let rest 1–2 hours before serving; store airtight for up to 2 weeks. #cookies
