Greek Cookies
Delight your taste buds with these traditional Greek Cookies, also known as Kourabiedes, a classic treat that's perfect for festive occasions or everyday indulgence. Made with a rich, buttery dough infused with vanilla and almond extracts and delicately folded with finely chopped almonds, these melt-in-your-mouth cookies offer a unique blend of flavors and textures. Lightly golden and irresistibly crumbly, they're finished with a generous dusting of powdered sugar for a sweet, snowy appearance. With just 20 minutes of prep time and a simple step-by-step process, this recipe makes it easy to bring the authentic flavors of Greece to your table. Serve them with a warm cup of coffee or tea for an unforgettable, heartwarming snack!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 100 grams Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 280 grams All-purpose flour
- 100 grams Blanched almonds, finely chopped
- 1 teaspoon Baking powder
- 150 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, beat the unsalted butter using a hand mixer or stand mixer until it becomes light and fluffy (about 3-4 minutes).
Add the granulated sugar to the whipped butter and continue beating until the mixture is creamy and well combined.
Add the egg yolk, vanilla extract, and almond extract to the mixture. Beat until the ingredients are fully incorporated.
In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add these dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Fold in the finely chopped blanched almonds using a spatula, ensuring the almonds are evenly distributed throughout the dough.
Take small portions of dough (about 1 tablespoon each), shape them into balls, crescents, or flattened discs, and place them on the prepared baking trays. Leave some space between each cookie for slight spreading.
Bake the cookies in the preheated oven for 18-20 minutes, or until they are just starting to turn golden at the edges. Avoid overbaking, as Kourabiedes should remain tender and crumbly.
Remove the cookies from the oven and allow them to cool on the baking trays for 5-10 minutes. Transfer them carefully to a wire rack to cool completely.
Generously dust the cooled cookies with powdered sugar, ensuring they are fully coated for a traditional look and flavor.
Serve the cookies with coffee or tea and enjoy! Store any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
4456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 488.5 g | 178% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 255.3 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 382 mg | 29% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
