Description
Discover the secret to enduring holiday freshness with these traditional Greek Kourabiedes. These buttery, melt-in-your-mouth almond cookies are encased in a snowy layer of powdered sugar that preserves their tender texture for weeks.
Ingredients
- 250g unsalted butter, softened
- 75g powdered sugar (for dough)
- 1 large egg yolk
- 1 tablespoon orange blossom water
- 150g whole almonds, coarsely chopped
- 450g all-purpose flour
- 1 pinch baking powder (optional)
- Additional powdered sugar for coating
Instructions
- In a large bowl, beat the softened butter and 75g of powdered sugar for 5–8 minutes until the mixture is pale white and fluffy.
- Incorporate the egg yolk and orange blossom water, beating until the mixture is smooth and velvety.
- Coarsely chop the almonds and toast them in a dry pan over medium heat until fragrant; fold them into the butter mixture.
- Gradually add the flour in three batches, kneading gently by hand until a soft, pliable, and non-sticky dough forms.
- Preheat the oven to 170°C (340°F) and shape the dough into small balls or crescent moons on a parchment-lined baking sheet.
- Bake for 10–15 minutes until set but still pale; let them rest for 2–3 minutes before moving.
- Transfer warm cookies to a tray lined with powdered sugar and sift a generous amount over the tops to create a protective thick coating.
Notes
To ensure the most delicate texture, avoid over-kneading the dough once the flour is added. If your kitchen is particularly warm, chill the shaped dough for 10 minutes before baking to help the cookies maintain their traditional crescent shape without spreading too much in the oven.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek