Kourabiedes are similar to shortbread cookies. There are many recipes of kourabiedes but the main ingredient which gives this traditional Greek cookie its taste is the Greek sheep’s butter. However, if you cannot find Greek sheep’s butter you can also make them with any other butter you usually use.
I have made kourabiedes quite different this year after watching a Greek cooking show by Stelios Parliaros and mixed in some pistachios as well and used real vanilla, added rum and they were fantastic. If you want a more traditional recipe, see my last year’s post here.
Kourabiedes, adapted from Stelios Parliaros
Preparation time: 30 Minutes
Baking time: 1 hour
Makes: 40 pieces
- 300 grams of Greek Sheep’s milk butter
- 110 grams of confectioners’ sugar
- 1 vanilla pod
- 30 grams of black rum
- 600 grams of all purpose flour
- 1 teaspoon baking powder
- 100 grams of almonds with the skin on, roasted and coarsly cut
- 40 grams of roasted pistachios
- 300 grams of icing sugar, for coating them
Preheat oven at 180 degrees Celsius and roast the almonds for 15 minutes and 8 minutes for pistachios.
Beat butter and sugar until light and fluffy.
Change you paddle to the K paddle and add flour, baking powder and vanilla pod, after scraping its interior and mix until the dough comes together.
Finally add the rum and mix for another minute until it is absorbed.
If you are using both types of nuts as I did you will have to divide the dough and mix in each type separately. The nuts must not be hot and I have left the pistachios whole whereas the almonds I have pounded them in a mortar and pestle just to break each almond and get big pieces.
Line a baking tin with parchment paper and shape kourabiedes in whatever shape you like. I have made the ones with pistachios crescent shaped and the almond ones round.
Make them small as they will spread in the tin and leave enough space between each other (about 6 – 7 cm).
The round ones are about the size of a big walnut which are pressed with your fingers to flatten or use the bottom of a glass if you like.
You can also cut them any shape you like.
Bake for 30 minutes and as soon as they are out of the oven, turn them carefully upside down and sieve some confectioners’ sugar on them. Turn them over again, sieve some more confectioners’ sugar on top and set them aside and allow to cool before placing one on top of the other. Don’t skimp on the sugar dusting.
When placed in a platter you may sieve some extra sugar, if necessary.
You can find many Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores. You can find more details here.
Other relevant recipes:
Kopiaste and Kali Orexi,