Kourabiedes (Greek Christmas Cookies)
I used vanilla sugar but you can also add a few drops of vanilla extract. And oh, shape the cookies just the way you want. Have fun!
Love making cookies? Then also check out my viennese biscuits!
- 9 oz unsalted butter (250 g), soft
- 2 oz icing sugar (55 g)
- 9 oz plain flour (250 g)
- 4,5 oz almonds (125 g), peeled
- 1 tbsp vanilla sugar (optional)
- 1 egg yolk
Transfer the almonds to a blender (you can roast them in advance to give the cookies that little extra touch) and pulse them into a fine crumble. Then pour this crumble on a plate and put it aside until later.
Add the soft butter, plain flour, icing sugar and vanilla sugar (optional) to the blender now. Season with a little pinch of salt.
- Add the almond crumble and pulse a few times more.
- Then add the egg yolk.
- Pulse quickly. Remove the cookie dough from the blender using a spatula and transfer it onto a clean surface.
Start kneading the dough. Add extra flour if the dough is too sticky. Knead the dough for couple of minutes. Divide it into even portions. I made 1 oz (30 g) portions. Shape the portions into flat discs or crescents. Then put them onto a baking tray lined with baking paper.
- Bake the cookies in a preheated oven at 356° (180°C) for 15 to 20 minutes until they start to brown. Remove the cookies from the oven (careful, they are fragile) and let them cool down. Sprinkle generously with extra icing sugar and serve.