Kourabiedes are wonderfully scented Greek almond shortbread. The shortbread themselves are not particularly sweet until
they are drenched in plenty of powdered sugar. There are many similar versions throughout the Mediterranean area
sometimes using different toasted nuts.
- Kourabiedes / Scented Almond Shortbread
- 140 grams of whole blanched almonds
- 200 grams of butter, softened
- ½ teaspoon of vanilla paste, or ½ vanilla bean, scraped
- 100 grams of icing, confectioners sugar
- 1 egg yolk
- 2 tablespoons of Ouzo
- 300 to 350 grams of plain flour
- 1½ teaspoons of baking powder
- rose water, optional
- Icing, confectioners sugar for dusting
- Preheat your oven to 170°C (338°F)
- Place the blanched almonds into a shallow baking tray and toast for 8 to 10 minutes, stirring frequently until well
toasted and golden.
- Set aside to cool to room temperature for 20 minutes.
- Once cool place the almonds into your food processor and roughly chop until they resemble coarse breadcrumbs.
- In a large bowl or the bowl of you stand mixer beat the softened butter together with the vanilla and 100 grams of
icing sugar until pale and fluffy about 4 minutes.
- Add the egg yolk and ouzo and beat again until well combined.
- Change to the paddle attachment or a wooden spoon and stir in the sifted flour and baking powder together with the
previously chopped almonds until just combined.
- Roll the mixture into 2 logs, wrap and refrigerate for 20 minutes.
- Slice 1 cm discs of the logs and shape each disc into a crescent or half moon.
- Transfer the Kourabiedes to lined baking trays and bake for 15 minutes or until slightly golden.
- Cool on wire racks and lightly sprinkle or brush with rosewater as desired.
- Dust generously with icing sugar and store in an airtight container with extra icing sugar.