Kourabiedes are considered to be served during happy celebrations: marriage, baptism or celebrations as Christmas and New Year. Made with pure butter and almonds they melt in your mouth with every bite! Other nuts such as hazelnuts and walnuts can also be used.
The main ingredient of kourabiedes that will define the texture and the taste of the cookies is butter! So look for the quality. Goat or sheep butter is the best.
Ingredients for the Kourabiedes
- 300 grams of top quality butter at room temperature
- 20 grams granulated sugar
- 50 grams icing sugar
- 1 teaspoon vanilla extract
- 30 ml brandy
- 200 grams whole almonds raw & unsalted
- 500 grams flour
- 5 grams baking powder
- 1/3 teaspoon baking soda For Coating:
- 200 grams icing sugar
- edible rosewater or other flower water
Prepare the Almonds:
Preheat oven to 200°C / 392°F.
Half fill a small saucepan with water and bring to a boil, over high heat. Add the almonds and boil for 2 minutes. Drain almonds in a colander and transfer them to a bowl with cold water. Remove the skins of the almonds by squeezing their skin on one side for the almonds to pop out.
Lay the almonds on a sheet pan covered with parchment paper and bake them for about 10 minutes or until they get a golden brownish color. In a blender, blend half the almonds until they look coarsely chopped. Blend the remaining almonds more finely.
Cut the butter into small squares.
Cream the butter by kneading it with your hands, mix in the sugar, icing sugar, the brandy and vanilla extract.
In a bowl combine flour and baking powder. Incorporate the flour mixture into the batter in small bits at a time. Add the chopped almonds and mix until fully combined.
Preheat oven to 180°C / 356°F.
Roll about 2 tablespoons of dough into crescents and place it on a pan or your ovens tray that’s covered with parchment paper. Bake for 20 to 25 minutes until they get a light golden brownish color.
Coat The Cookies:
Add icing sugar in a large mixing bowl.
When cool, spray the cookies with rosewater or flower water and add them to the bowl (a few at a time). Shake the bowl to coat them with sugar.
Transfer to a serving plate and sprinkle with extra icing sugar on top of the cookies.
note: Be generous with both rosewater and sugar.
Makes 24 kourabiedes / Prep time: 25 min / Cooking time: 20 – 30 min.