Greek Cookies Recipe
These Greek cookies are called Kourabiedes and are typically made during the Christmas holidays. They are perfect with a hot chocolate or as a light dessert.
500gr good quality butter, softened
5 tbsp icing sugar
1 egg plus 1 yolk, beaten
1 tsp baking powder
1 small glass ouzo (Greek anise liqueur)
1 tsp vanilla extract
Grated zest of one lemon
100gr peeed almonds, coarsely chopped
700gr flour
1 pinch of salt
One not on the butter: if you really want to make these cookies the Greek way, use goat or sheep butter, if you can find it.
To start these Greek Christmas cookies, work the butter and the sugar with an electric whip for about 15 minutes, until white, smooth and foamy.
Now add the rest of the ingredients. Try and be flexible with the flour, add less or more than the quantity I gave above, as long as you get a soft dough.
Give the dough the form of a crescent and bake these Greek butter cookies for about 20-25 minutes at 180ºC. Ideally, they will have to be white outside (but still cooked inside), so the general rule of taking them out of the oven when they start to be golden on the edges, won’t apply for these Greek almond cookies. This is why you may want to divide them in two batches, to adjust the baking time.
Want more of the same? Check my personal butter cookies recipe and the one for traditional Danish butter cookies.
