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    Kourabiedes

    Preparation time: 15 minutes

    Cooking time: 15 minutes

    Difficulty: 4/10

    Serves: 25 pieces

    Ingredients

    • 250g unsalted butter made from cows milk, cold
    • 150g almonds, roughly chopped or almond slivers, roasted
    • 50g almonds (whole) or almond slivers, raw
    • 75g icing sugar
    • 1 tbsp rose water
    • 1/2 tsp vanilla extract
    • 1 tbsp baking powder
    • a pinch of salt
    • 400g all-purpose flour
    • lots of icing sugar for powdering

    Instructions

    1. Preheat the oven to 200C. To prepare this kourabiedes (kourambiethes) recipe start by roasting the almonds. Place the roughly chopped almonds (150g) or almond silvers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.
    2. In a blender, add the raw almonds (50g) or the pistachios and blend, until powdered. Set aside.
    3. In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
    4. Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.
    5. Preheat the oven to 170C. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes.
    6. Roll 1 tbsp (about 30g) of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next tray.
    7. Place the baking trays with the kourabiedes in second and fourth rack of the oven. Bake for approx. 15-20 minutes, until they have a very faint golden tint and are cooked through. Be careful not to overbake them.
    8. Leave the kourabiedes aside to cool down for a while. If you try to lift them, while still warm, they will break!
    9. Spray the kourabiedes with rosewater and sift with icing sugar. Enjoy!

     

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 196kcal
    • Sugar: 8g
    • Sodium: 95.5mg
    • Fat: 12.2g
    • Saturated Fat: 5.4g
    • Unsaturated Fat: 6.2g
    • Trans Fat: 0g
    • Carbohydrates: 19.6g
    • Fiber: 1.4g
    • Protein: 3.1g
    • Cholesterol: 21.5mg

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