Kourabiedes are shortcrust cookies which are coated with icing sugar. A very significant factor to have tasty kourabiedes lies mainly on the quality of butter used. Ewe’s milk butter or a mixture of ewe’s and goat milk butter is used but if you can’t find any, you can substitute it with regular butter, although the taste will not be the same.
We can shape them by hand by making small round balls around 23 – 25 grams each which can be flattened or give them a moon shape or even use a cookie cutter. The time of baking will depend on their size and your oven.
Kourabiedes, adapted from Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Preparation time: 30 minutes
Cooking time: 12 minutes
Makes: 65 x 23- 25 grams each
- 500 grams (1.1 lbs) ewe’s butter, at room temperature
- 200 grams (0.4 lbs) blanched and roasted almonds
- 300 grams (0.6 lbs) icing sugar (sieved)
- 650 grams – 700 (1.4 – 1.5 lbs) all purpose flour
- 1 shot (30 ml ) brandy
- ½ tsp vanilla essence
- 2 tbsp citrus blossom water
- 300 grams (0.6 lbs) icing sugar
- Blanche and roast the almonds in a preheated oven to 180o C (350o F), for about 20 minutes. Allow to cool and then coarsely cut them into large pieces.
- Sieve the sugar. Then sieve the flour separately.
- Beat the butter with the icing sugar at low speed until incorporated and then beat at high speed for ten minutes until it becomes white and fluffy. Add the brandy and vanilla and stir.
- Stop the mixer. Change the paddle to the dough hook, add the almonds and continue stirring, adding the flour gradually until the dough is soft but not sticky on the hands.
- You can use a cookie cutter or manually shape them into crescents or round balls and place on a baking tin lined with parchment paper, spaced apart.
- Bake for about 12 minutes, depending on your oven. (They will be very soft but will firm up when then cool).
- Remove from the oven and set aside to cool.
- Using a spray bottle spray them on both sides with citrus blossom water.
- Turn them upside down on a dry surface and using a sieve, sprinkle some icing sugar and then turn them over again. Continue sieving until they are coated and then place them in a platter.
Note: The icing sugar used may be sieved and used again.
A similar recipe is included in my cookbook «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
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