Kourabiedes – Almond Butter Christmas Cookies (Κουραμπιέδες)
Kourabiedes – Almond Butter Christmas Cookies (Κουραμπιέδες)
Traditional Cypriot and Greek shortbread cookies, rich with butter and almonds, delicately scented with rosewater and brandy, and finished with a generous coating of icing sugar. These melt-in-your-mouth cookies are a Christmas classic that fill the house with warmth and nostalgia.
Ingredients
Method
- Preheat the oven to 160°C. Roast the almonds for 10-15 minutes until lightly golden and fragrant. Set aside to cool completely, then chop into chunks.
- In a stand mixer or using an electric whisk, beat the butter until creamy. Sift in the icing sugar and beat on high speed until pale and fluffy.
- Add the rosewater, brandy, and egg yolks, and mix to combine.
- Sift together the flour, baking powder, cornflour, vanilla sugar, salt, cinnamon, and mastic. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the almonds.
- Shape about 1 tablespoon of dough into rounds and place them on a baking tray lined with baking paper. Chill for 10-15 minutes until firm.
- Increase the oven temperature to 180°C, then reduce it to 160°C as soon as you place the cookies in. Bake for 20-25 minutes, until lightly golden.
- Allow the cookies to cool completely, ideally overnight.
- Once cooled, generously coat them in sifted icing sugar, then layer onto a serving platter. Store in an airtight container.
Notes
For an extra festive touch, lightly mist the cookies with rosewater before dusting with icing sugar.
