Greek almond butter cookies (kourabiedes)
Ingredients
- 250 gButter (unsalted, at room temperature)
- 280 gIcing sugar (for the dough)
- 1 pcEgg yolk
- 30 mlCognac
- 5 mlVanilla extract
- 100 gAlmonds (blanched)
- 350 gFlour
- 5 gBaking powder
- 1 gSalt
- 15 mlrose water
Method
A pale, crumbly crust gives way to a butter-rich centre studded with toasted almonds. Powdered sugar settles over the warm cookies, while rose water and cognac leave a measured fragrance behind.
- 1
Heat the oven to 170°C. Spread the almonds on a tray and toast for 8–10 minutes, until lightly golden. Cool completely, then chop them coarsely.
- 2
Beat the room-temperature butter until very pale and creamy. Add the 80g powdered sugar and continue beating for a few minutes, until the mixture looks light.
- 3
Beat in the egg yolk, cognac and vanilla extract. Fold in the chopped almonds, mixing only until evenly distributed.
- 4
Combine the flour, baking powder and salt, then work them into the butter mixture in stages. Stop as soon as a soft dough forms. Shape into ovals or crescents and set on a parchment-lined tray. Bake at 170°C for 18–22 minutes; the tops should stay pale and the bases only just turn golden. Leave to cool until lukewarm on the tray.
- 5
While the cookies are still warm, lightly mist or brush them with rose water. Dust generously with the 200g powdered sugar and leave to cool completely before serving.
Frequently asked questions
How do you get this dish right?
- Bring the butter to room temperature so it is pliable but still cool; warm butter will not hold the air you beat into it.
- Chop the almonds by hand once cool. Almond meal would lose the distinct pieces in the finished cookie.
- Do not bake for colour on top. Kourabiedes should stay pale and firm up as they cool.
How long does this dish keep?
Store in an airtight container at room temperature for up to 10 days, separating layers with parchment. Avoid the refrigerator, which softens the powdered sugar coating.
