Kourabiedes are traditional Greek butter cookies served at celebrations like Christmas and weddings. They are similar to shortbread with an almond flavor and are often dusted with powdered sugar. Recipes include basic ingredients like flour, sugar, and butter, as well as almond extract and ground almonds. The dough is hand-mixed and chilled before molding into shapes. Many variations exist, including adding liqueurs like brandy or mastika. Kourabiedes can be kept fresh for several months in airtight containers.
Kourabiedes, also called almond crescents, are traditional Greek butter cookies served mostly at Christmas and other family-focused celebrations, such as weddings, birthdays, and Easter. These biscuits are similar to shortbread biscuits, but often have an almond flavour; variations on the cookie may contain other additional ingredients. Kourabiede are commonly recognized by their shapes: a small circle, an “S” formation, or a long crescent. They are almost always dusted liberally with powdered sugar as well.
Most recipes for these cookies call for basic ingredients like flour, sugar, and butter, as well as agents like baking powder and baking soda. Vanilla and almond extract are usually also needed, as well as ground or finely chopped almonds. Because kourabiedes are so popular for large celebrations, many recipes make several dozen at a time. One may want to carefully halve a recipe if fewer cookies are desired.
Almond crescents often require hand mixing, as the flour is gradually folded back. Using an electric mixer or blender may be an option with some recipes, however. The resulting texture of the cookies should be light and airy. Experienced bakers tend to recommend chilling the dough in the fridge first, then molding the cookies into the desired shape with your hands. After baking, the cookies are often sprinkled with a thick layer of icing sugar.
Many Greek families will have kourabiedes on hand during the holidays, but each family may have specific variations that have been passed down through the generations. At Christmas, a tradition is to include a whole wedge on top of the cookie. The clove symbolizes the gifts brought by the Magi to the Child Jesus in the Bible.
Other flavors can be added in place of or in combination with the vanilla. Liqueurs such as brandy, Greek mastika or mextaca – a blend of brandy and wine from Greece – are sometimes added to kourabiedes. Ouzo, which has an aniseed or licorice flavor, is also used occasionally. After the treat is removed from the oven and cooled slightly, rose water can be poured over the cookies before dusting with sugar to help the coating adhere.
Many recipes are available online and in dessert cookbooks. Traditionally, kourabiedes can be kept fresh for several months when stored properly in airtight containers. This applies to both the dough and the finished product. Additional layers of powdered sugar can help keep the cookies fresh and discourage sticking to each other or to the container.
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