This special recipe for Kourabiethes was given to me by a beautiful Greek lady made her cookies often and brought them to church. An absolutely divine, melt in the mouth, crumbly cookie, perfect with a coffee or given as a gift.
Kourabiethes: Greek Almond Shortbread Cookies
Makes 36 cookies
- 250g unsalted butter
- 1/4 cup icing sugar sifted
- 1 egg yolk
- 1 Tb brandy
- 1/2 cup flaked or slivered, toasted almonds (optional)
- 2 & 1/2 cups plain flour sifted
- 1 tsp baking powder
- 2 cups icing sugar
- Melt butter in a saucepan until bubbles subside and the sediment is golden brown. Be careful not to burn.
- Pour melted butter into a large mixing bowl leaving the sediment in the pan. This can also be achieved by using a fine sieve. Place in the fridge until the butter sets. (This step can be done the day before or placed in the fridge/freezer and stirred regularly until the butter evenly sets*)
- Preheat oven to
- Once butter is set, using an electric mixer beat in the first quantity (1/4 cup) of icing sugar until light and fluffy.
- Add the egg yolk and brandy and beat well.
- Fold in the nuts if using then the sifted flour and baking powder.
- Using a Tablespoon measurement scoop mixture out and form crescents or roll into balls.
- Place cooking on a baking paper on a baking tray and cook in a moderate oven for 15-20 minutes until lightly coloured.
- Leave to cool on the tray for 10 minutes before sifting the remaining icing sugar (2 cups) over the top of the cookies and moving them around so they are coated on the top, bottom and sides.
- When cool, place in a container until ready for use.
- These cookies will last for months in the fridge and weeks in the pantry in a sealed container.
- The melting and browning of the butter is not an essential step, you can just use butter as is, however, the browning gives a lovely toasty flavour.
- *If using the fridge or freezer to speed up the process of the butter setting, leave at room temperature to soften slightly to avoid small hard lumps in the butter.
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