These melt-in-the-mouth butter cookies are a Greek Christmas tradition. They are found in every greek home during the holidays and they are so delicious, I’m tempted to bake them all year round.
I usually make a huge batch and give to all our friends and family. They are buttery, tender pieces of heaven, filled with roasted almonds and dusted with icing sugar.
Some people stick a clove in the centre of each cookie, some brush with rosewater or brandy, but I prefer to leave them plain with a generous dusting of icing sugar.
“Kourambiedes” – Greek Christmas Cookies
These melt-in-the-mouth butter cookies are a Greek Christmas tradition. They are buttery, tender pieces of heaven, filled with roasted almonds and dusted with icing sugar.
Ingredients
- 450 grams unsalted butter
- 130 grams icing sugar
- 2 sachets of vanilla sugar
- ½ tsp salt
- 1 yolk
- 270 grams roasted almonds
- 600 grams farina flour
- Extra icing sugar for sprinkling
Instructions
- Preheat the oven to 175˚ C, fan oven. Roughly chop the almonds and put them in a bowl.
- Put the butter in the bowl of a stand mixer. Beat for 2-3 minutes until smooth. Add the sugar, salt and vanilla. Beat until the mixture is very fluffy and white (about 10 minutes).
- Add the egg yolk and continue beating to blend. Add the flour and almonds. Beat lightly until a soft dough is formed.
- Form balls the size of a walnut and press down lightly with your hands. Alternatively, make long sticks if you like. Bake for 20 minutes.
- Allow the “Kourambiedes” to stand for 10 minutes. Sprinkle the base of a baking tray with icing sugar and place the baked “Kourambiedes” on top. Sprinkle with more icing sugar. When they are completely cool, place them on a platter and sprinkle with additional icing sugar.
