Festive Greek Cookies Kourabiedes
If you are familiar with Greece and Greek food, you may know these delicious Greek cookies. They are similar to a shortbread in texture, not overly sweet, and have wonderful almond and buttery flavour. I love making these beauties, but I enjoy eating them even more!
Ingredients
- 2 cups unsalted butter soften
- 1 cup mild olive oil
- 1 cup almonds chopped
- 1 teaspoon vanilla extract
- 1 shot ouzo or brandy
- 1 teaspoon baking soda
- 1.5 kg plain soft flour roughly, maybe more
- 1.5 cup icing sugar
- extra icing sugar for powdering the cookies
Instructions
- Leave the butter at room temperature for about an hour to become soft, then break it with a fork. Add the oil to the mashed butter and whisk to a creamy mixture. Add the vanilla and baking soda, whisk to combine. Add a little bit of water, a shot of ouzo and the icing sugar. Whisk well until all ingredients are integrated.
- Sieve the flour and start adding small quantities of flour to the butter mixture, while whisking continuously until soft dough forms. You may not need to use all the flour.
- Wet and roast the almonds in the oven or on a griddle pan for about 10 minutes at medium heat. Stir the nuts regularly to make sure they are not burning. Leave the almonds to cool completely, then chop them into small chunks.
- Add the chopped almonds to the dough and knead until the almond crunch is distributed evenly. Place the ready dough in the fridge for 20 minutes to stiffen.
- Preheat the oven to 180°C / 356°F. For fan ovens, reduce the temperature to 170°C/ 338°F. Line your baking tray with parchment paper.
- Shape the cookies.To make half-moons cookies: Roll the dough to 1.5-2 cm thickness. Use a glass or a mini cake tin, around 5-6 cm in diameter, to cut circles in the flat dough, then using the cake tin/glass cut the round-shaped dough into half-moons.To make round cookies: Take 30-35 grams / 1-1.2oz pieces of dough. Shape it into a small ball between the palm of your hands and press the ball on top with your thumb.
- Arrange the cookies on the lined baking tray, leaving 2- finger distance between them, to allow space to expand. Bake for 20 minutes. Perfectly cooked cookies will have a pale golden tint.
- Place the cookies on a cooling rack. Sprinkle rose water over the cookies for even more flavour. Sieve icing sugar over the cookies to decorate them or dip them in chocolate glazing and roll them into pistachio crumbs.