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Greek Kourabiedes

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

Is it Christmas yet? There is nothing better than a crunchy and sweet snowy snack like these Kourabiedes. Make sure to give these a try and I am sure they will become your new fav.

They are sweet, delicious and they just melt in your mouth. They are topped with a decent amount of powdered sugar just to make them even more delicious.

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The Best thing about Kourabiedes is that you can add inside anything you want like different nuts, sprinkles or even chocolate chips.

You can share these with your friends and family, & especially during Christmas period!!!

You can store them up to 2 weeks in an airtight container in a cool and dry spot! That’s only if there are any left :P

Check Out my Youtube Video Tutorial:

Greek Kourabiedes

Preparation Time:

30 Minutes

Cooking Time:

20 Minutes

Total Time:

50 Minutes

Serves:

15

Level of Difficulty:

Medium

Description

Is it Christmas yet? There is nothing better than a crunchy and sweet snowy snack like these Kourabiedes. They are sweet, delicious and they just melt in your mouth.

Ingredients

  • 1 1/2 cup vegetable shortening
  • 1/2 cup oil
  • 6 tbsp icing sugar
  • 1/4 cup cognac
  • 1/4 cup rose water
  • 1-2 cups almonds (blanched and crushed in small pieces)
  • 4 1/2 cups flour
  • 3tsp vanilla

+ 2 cups Icing sugar for top

Instructions

  1. In a large bowl add in your vegetable shortening, oil and sugar and mix until nice and creamy.
  2. Add the rose water in the mixture, as well as the cognac and vanilla. Mix well until combined.
  3. Lastly, add in the almonds and flour and mix using an electric hand mixer until incorporated.
  4. Roll with your hands 25-30 1 tbsp size balls and place them on a parchment paper. (if the mixture its sticky wet your hands a little bit with some water)
  5. Leave enough space between the cookies because they will expand.
  6. Bake for 30 minutes and then let them cool down on the tray, otherwise they will be too soft when transferring.
  7. About 15 minutes after baking dip your cookies in icing sugar and serve right away.

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