My Family Recipe for Kourambiedes, Greek Christmas Cookies
- 8 oz./ 228 g blanched almonds
- 16 oz. / 500 g unsalted butter at room temperature
- 2 large egg yolks
- 15 oz. / 440 g Confectioner’s sugar
- 1 tsp. baking powder
- 75 ml Cognac/Brandy
- 8 – 9 oz./ 225-275 g all-purpose flour sifted
Lightly toast almonds then ground to the consistency of coarse bulgur wheat.
Whip the butter, egg yolks, 1 oz./ 28 gr. confectioner’s sugar and b. powder at high speed until very creamy and smooth, about 8-9 minutes. This is the secret to this recipe. Add almonds and brandy and beat another 4-5 minutes.
Add the sifted flour in increments, starting with 175 gr. / 6 oz. (approx. 1 cup) then adding the remainder in 2 ½ tablespoon (50 g/ 1/7 g) increments, as needed, until the dough is smooth and silky and no longer sticks.
Shape into traditional kourambie shapes. Bake on ungreased sheets for 10-12 minutes at 340F / 170 C. These cookies should not brown. They should bake to a pale beige-golden color. Remove and cool slightly.
Sift remaining confectioner’s sugar over the cookies.
You can shape kourambiedes all sorts of ways: As little buttons, about 1 ½ in. / 4 cm in diameter; small oblong fingers, about 2 in./ 5 cm long; or as hearts, diamonds, or crescents.