Kourambiethes - Almond Cookies

I’m sharing a recipe that I included in my August Newsletter.  

Kourambiethes, are a an almond shortbread that is coated in icing sugar. They are traditionally baked at Easter and Christmas time. The Christmas recipe calls for a single clove to be placed in the centre. These cookies are so popular that you will find them all year round at any Greek patisserie. The origins of the Kourambie (cookie) comes from 7th century Persia, when sugar was a common used staple in cookery. The origin of the word is from the Iranian word “Qurabiya.” Naturally, the cookies have changed over time and many countries have a variation of this transcendent buttery cookie. Today I am sharing my Greek recipe with you all.  

 
Ingredients
250 grams unsalted butter (room temperature)
1/2 cup blanched almonds or Slivered Almonds
1/2 cup castor sugar
2 egg yolks
1/4 cup ouzo (you can omit ouzo and add 2 teaspoons of vanilla essence and 4 tablespoons of fresh orange juice.)
3 cups self-raising flour
1/2 teaspoon baking powder
1/2 cup icing sugar, for sifting. 
 
Method
1. Preheat oven to 140 degrees celsius. Line two baking trays with baking paper. 
2. Place Almond Slivers on a baking tray. Toast for 5-10 minutes, stir them once or twice. Then take them out of the oven to cool. As soon as they are cooled, place them on a chopping board and chop roughly with a mezzaluna or knife.  
3. Place the sugar and butter in bowl and mix with an electric mixer till pale and creamy. 
4. Beat egg yolks and add to butter and sugar. 
5. Add vanilla or ouzo. 
6. Sift flour and baking powder.
7. Remove bowl from mixer and add the flour and baking powder till mixture is soft. Then add the chopped almonds and mix till you have a nice dough. 
8. Take a heaped teaspoon of the mixture and kneed it into the palm of your hand, making a round shape. Then place on tray.  Continue till all dough is used.  Don’t forget to leave a little space between each cookie. 
9. Bake for 15-25 minutes till cookies are light golden brown.  
10. Remove and leave to cool on wire rack. 
11. When cooled arrange on a plate and sift icing sugar over them. 
 
 12. Enjoy with a nice cup of coffee or tea! 
 
Trust me you’ll want to eat more than one. 
 
Smiles,
Efthalia
 
 
P.s. Don’t forget to sign up to my newsletter to get the gossip on book news first. There’s also a random giveaway every month! 
 

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