Deck The Halls With Kourabiethes (Greek Christmas Cookies)
December 22, 2017
I am very lucky to share a wonderful Greek cookie recipe all the way from the down under, Australia. 🙂 Please welcome my friend and wonderful Greek foodie Mary Dionisopoulos.
Mary made these delicious kourabiethes on Facebook that caught my eye. You might have seen these cookies on my blog numerous of times. What is kourabiethes you ask?
Kourabiethes are Greek buttery melt in your mouth powdered sugar cookies made with crushed almonds, butter, powdered sugar, flour, and eggs.
Kourabiethes can be made various ways, depending on what region you are from in Greece. Dating back to around 1453 Greeks started making these tasty cookies. For some interesting history on these cookies please do visit >> http://beekman1802.com/its-all-greek.
Let’s get to the fun part, the recipe!!
Deck The Halls With Kourabiethes
By: Mary Dionisopoulos, Australia
Photo Credits: Mary Dionisopoulos
I kg of all purpose flour (plain)
500 grams unsalted butter
160 grams of caster sugar
1 tablespoon vanilla sugar ( or vanilla extract)
200 grams of blanched almonds
(Toasted for 5 to 10 minutes) @ 200 *C
Icing sugar for dusting
1-2 tablespoons of rose water
1-2 tablespoons of ouzo
I firstly placed the blanched almonds in the oven for 5-10 minutes till light brown, then allow to cool.
Remove butter from fridge, two hours prior of baking. Let butter become soft at room temperature. (Important step. )
Place 500 grams of butter in mixer, mix for minimum 20 minutes till soft & light in color. Add 160 grams of caster sugar in mixer. Mix till sugar has mixed well with butter.
Remove mixing bowl from mixer, then all the cool almonds to the mix, mix with a wooden spoon. Add the rosewater, vanilla sugar, then slowly add the grated flour.
Mix contents with wooden spoon.
When you are ready to mix with hands, I used kitchen gloves, to prevent my body heat melting the butter whilst I continue to mix mixture.
Then get your trays mold your biscuits in your desirable shapes, I chose stars & almond shaped place in oven 160*C to 180*C for 20-25 minutes.
Allow to cool , then before you dust with icing sugar, I sprayed rose water over biscuits then dusted with icing sugar.
Thank you Mary for the wonderful recipe! It’s perfect for this time of the year, and I do hope the viewers will enjoy.
“Kali Orexi Kai Kales Giortes.” Bon Appetite & Happy Holidays.
Be sure to check out Mary on Facebook & Twitter. I attached the links below. 🙂