About Kourabiedes
Kourabiedes are tender Greek butter-and-almond biscuits hidden beneath a generous coating of icing sugar. The key is well-whipped butter and toasted almonds, which give the biscuits their delicate crumb and unmistakably festive character.
Ingredients
- 250 g unsalted butter, softened
- 70 g icing sugar, plus plenty more for coating
- 1 large egg yolk
- 1 tsp vanilla extract
- 100 g blanched almonds, toasted and roughly chopped
- 300 g plain flour, plus a little more if needed
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp brandy or orange blossom water, optional
Method
- Heat the oven to 175°C and line two baking trays.
- Beat the softened butter for several minutes until very pale and fluffy.
- Beat in the icing sugar, egg yolk, vanilla and optional brandy or orange blossom water.
- Mix the flour, baking powder and salt, then add gradually to form a soft dough. Fold in the toasted almonds.
- Shape into small crescents or rounds and arrange on the trays.
- Bake for 17 to 20 minutes. The biscuits should be set and only lightly coloured rather than deeply browned.
- Cool briefly, then coat generously in icing sugar while still slightly warm. Once completely cool, dust again for the characteristic snowy finish.