Kourambiedes, (pronounced kour-am-bee-eth-es) are a favourite Greek holiday cookie! Buttery and crunchy- they make the ultimate treat!
Servings: Approx. 50 cookies at 1 tablespoon of batter for each
- 1 pound of unsalted butter, softened
- 3/4 cup icing sugar
- 2 teaspoons vanilla extract
- 2 tablespoons brandy
- 1 teaspoon rosewater (optional)
- 4 1/2 cups flour
- 1 cup peeled and crushed almonds, lightly roasted
- extra icing sugar for sifting over top of the cookies
Mix all of the ingredients in a bowl using a wooden spoon and your hands until all of the ingredients have been combined well. It will be crumbly at first but continue to mix and work the mixture into a soft dough. Form large ball and break apart approximately 1 tablespoon of the dough for each cookie and form into any shape that you prefer. Popular shapes for kourambiedes are half moon shapes, slightly flattened balls, as well as cookie cutter shapes. Bake them at 350 degrees F. until they begin to golden. Carefully place them on a plate and sift them with icing sugar. Enjoy!