All Greek homes have “kourabiedes” at Xmas. This year I made my own, following Vicky’s recipe. The only variation I made was to not use nuts, which, as in the case of melomakarona, makes the recipe much less traditional but safe for my daughter.
- 600 grams butter at room temperature
- 100 grams confectioner’s sugar
- 2 egg yolks
- 200 grams cooked almonds or pistachios or walnuts
- 50 ml brandy or masticha liquor or rum or rose water
- 1 kilo all purpose flour
- 1 teaspoon baking powder
- vanilla extract or lemon zest or orange zest
- more confectioner’s sugar to sprinkle on top
How to make: Beat the butter with the confectioner’s sugar first at moderate and then at high speed for about 20 minutes. Add the yolks one at a time and beat some more. Turn speed to lowest, switch whisk tool to bread tool, switch to lowest speed and add the flour gradually. Add the nuts too if you’re using them. Then add cognac and beat a bit longer at low speed. Put the dough on a flat surface and start shaping kourampiedes one at a time. I got inspired by Vicky and used a cookie cutter, as you can see in the photo. Don’t make them too tall, approx. 1.5 cm. Arrange the kourabiedes biscuits on a baking pan lined with parchment paper and bake in pre-heated oven at 170 C or 340 F for about 25-30 minutes. Let them cool off completely. Brush them with some liquor (I used masticha) and sprinkle confectioner’s sugar generously. To do that, I put confectioner’s sugar in a sieve and shake it as I’m hovering my hand over the biscuits.
Notes and tips: The consistency of the dough is important. It must be soft. If it becomes too hard try softening it by adding more liquids, rose water or some liquor if you only need a little bit of liquid. If it’s too soft, such that you cannot shape it, add more flour but do so very gradually.