Welcome to the delightfully aromatic world of Kourabiedes! This traditional Greek Christmas treat has a heritage steeped in time, and its texture and flavor will transport you to a cozy winter wonderland. The beauty of this recipe lies not only in its taste but also in the way it brings families together during the holiday season.
Originating from a cherished family recipe, Kourabiedes hold a special place in Greek festivities. Made from simple ingredients like butter, almonds, and flour, these cookies are transformed into divine treats that evoke the spirit of Christmas.
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History and Origin of Kourabiedes
The other Greek Christmas mainstay, kourabiedes (singular kourabies), whose name is derived from the Iranian and Azerbaijani term “qurabiya,” initially appeared in Persia in the 7th century, long after the usage of sugar became quite common in this area.
The Turkish term for them is kurabiye, which translates to “dry” and “biscuit” in Turkish. The “Arab” method of preparing the delicacy involves using flour, sugar, egg whites, vanilla, margarine, and pistachios.
They are known in Greece as a light shortbread, and they are flavored with rose water, almonds, and Metaxa brandy.
Naturally, regional variations exist in the circular butter cookies with pieces of almond inside. “False kourabiedes”, or “pseftokourabiedes”, are made in the Cycladic islands using cinnamon and honey.
Although kourabiedes are available in a variety of sizes and forms, there is a tradition that during Ottoman authority, they had to be shaped into the crescent shape, which is also very common.
Ingredients for the Perfect Homemade Kourabiedes
Imagine a fusion of room temperature cow butter and creamy goat/sheep milk butter blending seamlessly with all-purpose flour, almonds, and a sprinkle of powdered sugar. This delightful mix, enhanced with hints of cinnamon, cloves, and the warmth of rum or cognac, creates the magical dough that forms the heart of Kourabiedes.
Ingredients
- Cow Butter (500g): Renowned for its creamy richness, this butter forms the base, contributing a luxurious texture.
- Goat/Sheep Milk Butter (125g): Unique in flavor, adding depth to the cookies and infusing a distinctive taste.
- All-Purpose Flour (1 kg): The backbone of the recipe, ensuring the perfect balance of crumble and softness.
- Almonds (1/4 cup, unpeeled, roasted, and coarsely chopped): Roasted to coax out their nutty essence, providing delightful crunch and nuttiness.
- Egg Yolk (1): Binding agent, enhancing the dough’s texture and providing structure.
- Powdered Sugar (1 tsp for dough, plus for dusting): Adds sweetness, harmonizing the flavors and dusting for the finishing touch.
- Baking Powder (1 tsp): Works in harmony with the flour to achieve the desired texture.
- Rum or Cognac (1/2 cup): Adds warmth and depth to the cookie’s flavor profile.
- Vanilla Extract (1 tsp): Enhances the overall aroma of the cookies.
- Ground Cinnamon (1/2 tsp): Adds a festive touch to the flavor profile.
- Ground Cloves (1/2 tsp): Adds depth and warmth to the cookies.
How to make the perfect Kourabiedes
Begin by roasting the almonds at 320°F (160°C) for 8 minutes, coaxing out their nutty essence. Once cooled, coarsely chop them.
- In a mixer, beat the cow butter and goat/sheep milk butter together with powdered sugar for 25 minutes at high speed until the mixture whitens and becomes fluffy.
- Add rum or cognac, egg yolk, cinnamon, cloves, and vanilla extract. Beat until the ingredients are well combined.
- Transfer the mixture into a deep bowl and gradually add the almonds and flour. Start kneading with your hands to create a dough, ensuring it’s not too soft.
- Shape the dough into 45-gram balls and lightly press the top with your finger.
- Place the kourabiedes on a baking sheet lined with parchment paper, and bake in a preheated oven at 356°F (180°C) for 30 minutes.
- Remove from the oven, allowing them to cool thoroughly.
- Sprinkle them with ouzo to add extra aroma before rolling them in a tray filled with powdered sugar, ensuring they are well covered.
How to Serve
Once these heavenly Kourabiedes emerge from the oven, let them cool to a perfect temperature. Then, enchant them with a whisper of ouzo before they indulge in a flurry of powdered sugar. Finally, present these delicacies on a plate, stacking them artfully to create a pyramid, each row dusted with the enchantment of powdered sugar.
Experience of Making and Savoring Kourabiedes
The key to these delectable Kourabiedes lies not just in the ingredients but also in the process. Beating the butter to perfection and adding the right amount of flour without over-kneading are the secrets to achieving that crumbly, melt-in-your-mouth texture. And the aroma of ouzo combined with the sweetness of powdered sugar—pure heaven!
Making Kourabiedes isn’t just about baking cookies; it’s about crafting cherished memories, evoking the essence of tradition, and sharing moments of joy with loved ones. The experience of savoring these treats amid laughter and merriment is what makes them truly special.
Prepare these delightful Kourabiedes, and as you take your first bite, allow the flavors to transport you to a Greek Christmas, where warmth, love, and tradition converge into these heavenly bites of joy. Enjoy every crumbly, melt-in-your-mouth moment!
Traditional Kourabiedes Recipe: Greek Christmas Butter Cookies
Ingredients
For the Dough:
- 500 grams cow butter at room temperature
- 125 grams milk butter
- ΄1 Kg flour for all uses
- 1/4 teacup almonds unpeeled roasted and chopped
- 1 piece egg yolk
- 1 teacup powdered sugar
- 1 teaspoon baking powder
- 1/2 teacup rum or cognac
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon clove powder
For the Topping:
- ouzo
- powdered sugar
Instructions
- Spread the almonds on a tray and roast them in a preheated oven at 320℉ (160℃) for 8 minutes to toast. Let them cool thoroughly and then grind them in a food processor into coarse pieces.
- In a mixer, beat both types of butter together with powdered sugar for 25 minutes at high speed until the mixture whitens and becomes fluffy.
- Add rum or cognac, egg yolk, cinnamon, cloves, and vanilla extract. Beat until the ingredients are well combined.
- Empty the mixture into a deep bowl and gradually add the almonds and flour. Start kneading with your hands to create a dough, making sure it is not too soft.
- Shape the dough into 45-gram balls and lightly press the top with your finger.
- Place the kourabiedes on a baking sheet lined with parchment paper, and bake in a preheated oven at 180℃ for 30 minutes.
- Remove from the oven, allow them to cool thoroughly, then sprinkle them with ouzo. Afterward, roll them in a tray filled with powdered sugar, ensuring they are well covered.
- Transfer them to a serving plate, arranging them in a pyramid and sprinkling each row with powdered sugar.
Notes
- The secret to kourabiedes is using two types of butter for better flavor and beating them for a sufficient amount of time.
- Let the kourabiedes cool completely before sprinkling with powdered sugar to prevent them from becoming soggy.
- Sprinkling with ouzo before the powdered sugar adds extra aroma to the kourabiedes.
- During the kneading stage, knead the ingredients until just combined. Over-kneading will result in a tough dough and less crumbly texture in the kourabiedes.
- Avoid adding extra flour to the dough. If it's still sticky after 10 minutes, let it rest, and if it remains oily, add a little more flour and knead again.
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