Kourambiethes: The Irresistible Greek Almond Cookies Covered in Powdered Sugar
When it comes to Greek sweets, few treats evoke the warmth, love, and hospitality of Greek homes quite like Kourambiethes. These buttery almond cookies, drenched in a snowy blanket of powdered sugar, are a hallmark of festive celebrations, especially during the Christmas season. Light, crumbly, and utterly irresistible, Kourambiethes have a way of melting in your mouth and leaving a lasting impression.
What are Kourambiethes?
Kourambiethes (pronounced koo-rahm-BEE-eh-thes) are traditional Greek butter cookies that are typically flavoured with ground almonds. The cookies are shaped into small rounds or crescents, baked to a delicate golden brown, and then rolled in a generous coating of powdered sugar. The result is a melt-in-your-mouth, slightly crumbly, and richly aromatic cookie with a soft texture that practically dissolves in your mouth.
These cookies have become a symbol of Greek hospitality, often served to guests with a warm cup of Greek coffee or tea. Kourambiethes are also a favourite at Greek Christmas celebrations, where they are baked in large quantities, shared with friends and family, and even given as gifts.
Note: we enjoy our Kourambiethes very short in texture, you may add a teaspoon of baking powder to lighten them. Also, a shot of ouzo or mastica if you like.
Yield- approx. 25 depending on the cookie cutter shape you use. I used a 7cm circle to create the crescents.
You can get my hand designed Kourambiethes recipe tea towel here: https://www.maryskouzina.com.au/product/kourambiethes-tea-towel/
https://youtu.be/S2UfGS4TmRw?si=Y1MfaATv3DuMegQG
KOURAMBIETHES. | Greek Christmas Butter Biscuits with Almonds.
Mary PolitisIngredients
- 250 g unsalted butter at room temperature
- 100 g powdered sugar
- 1 egg yolk
- 400 g plain flour
- 1 tsp baking powder optional
- 100 g toasted almonds processed fine yet still a little chunky
- A pinch of salt
- powdered sugar to dust generously
Instructions
- Begin by toasting the almonds in a pan and set them aside. Combine butter and sugar and mix on high until it’s very creamy and white. Add the egg yolk and continue mixing on high until almost white and the mixture resembles butter cream.
- Using a folding attachment, set the speed to low and slowly spoon in 350g of the flour and pinch of salt mixing on low until combined. Then stir or fold in the almonds. If the mixture is still to sticky and wet add the rest of the flour.
- Preheat your oven to 170C fan forced. Roll out the dough between two sheets of baking paper keeping it 1 cm thick. Use your desired cookie cutter to create the cookie shapes and place on a lined flat tray. Bake for approximately 15-20 mins.
- Allow them to cool once you remove them then sprinkle generously with icing sugar.