Ever since I was a young lady I have loved these Greek Almond Cookies. Or Kourabiedes as they are known. You would swear I was Greek in my past life, I simply love Greek food and all their sweet treats.
I have tried a few recipes for these cookies but I have never been totally satisfied with the results. I think I was never added nearly enough almonds in the past and I didn’t beat the butter and sugar long enough.
These almond cookies require a whole lot of beating. The butter and sugar needs to be beaten for at least 10-15 minutes, this is what gives the cookies that tender texture. The butter will turn from yellow to a pale white, it will look like a fluffy whipped cream.
For added almond flavour you can also add a little almond extract, some recipes call for brandy, however I did not use any. Instead I added a tablespoon of orange juice. You also require a whole lot of icing sugar to dust the cookies.
I know you may think I am crazy but I still think that cookies only taste good the next day. Every cookie that I bake never tastes good to me straight after it’s baked. I have said this before I am going to keep repeating it. Please try it and tell me if I am right!
When I tasted these Greek Almond Cookies yesterday I didn’t think they were that great. I tried it again today and they tasted amazing and it’s why I am posting this recipe. I have finally passed the test creating my own little Greek Almond Cookies.
These cookies can be shaped round or like little horse-shoe shapes. I prefer them round as they are just easier to make. You should all know by now, I am that lazy cook…haha!
More Holiday Treats:
Almond Cookies- Kourabides
- 250 gram/1 cup butter
- 1/2 cup icing sugar
- 1 egg yolk
- 1/2 tspn vanilla essence
- 1 tbsp orange juice you can use almond extract instead
- 100 gram almonds toasted and chopped
- 2&1/2 cup cake wheat flour
- icing sugar for dusting cookies
- Preheat oven to 160 degrees Celsius. Line 2 cookies sheets with parchment paper and set aside
- Using a stand mixer, beat butter and icing sugar on medium to high speed for 10-15 minutes until light and fluffy
- Add egg yolk and combine well. Add vanilla essence and orange juice and mix well
- Add almonds and mix well
- Add flour, a little at a time until you form a soft, pliable dough
- Scoop tablespoons full of dough and shape into balls
- Bake for 15-20 minutes until slightly brown
- Transfer cookies to a cooling rack and dust with icing sugar
- You can use almonds with the skin on or off, it doesn't really matter. I used ones with the skin on
- You can start by adding about a teaspoon of almond extract if you want a stronger almond flavour. Add more if you prefer but be careful not to add too much