Greeks Inside

Traditional Greek kourabie

• Greeks Inside
• December 23, 2022December 23, 2022
• 1

What are those powder-sugar coated cookies?

Traditional Greek kourabie is a very distinctive cookie. It is famous all over Greece and Cyprus and in other countries as well, especially where Greek communities thrive. Usually, it is seasonal. It is a Christmas cookie, although it can be part of other ceremonial occasions, like weddings, in different regions. Its name derives from the Persian word Qurabiye ,that actually means cookie!

It is the cookie that is absolutely linked to Christmas in every Greek’s mind, along with melomakarono. Back then it was a simpler time. The international treats like gingerbreads or marshmallows, were not yet common. Back then, the kourabie on a napkin was our Christmas delight, despite the scold we earned because of the powdered sugar that messed up the living room, that our mom had just cleaned up (again), after we reenacted the famous scarface scene.

For glazing, use 500 gr powdered sugar and some rose water to moist the kourabie so the sugar sticks on the baked cookie.

Instructions:

We begin by roasting the almonds. We may have them prepared before. It is very simple. Put the almonds on a pan in the oven at 170^o C (340^o F), for about seven minutes.

We start the process with butter in room temperature. Whisk the butter in medium speeds until it is smooth. Butter is what makes a difference. Butter from sheep or goat milk is better but cow’s milk butter is fine also.

Add the powdered sugar and whisk together until you have a thick smooth cream. The secret for the best kourabie is the whisk. The more the whisk of butter and powdered sugar, the better the result shall be.

Next, add the egg yolks, one at a time and continue whisking. Add the almonds (finely chopped). The clove and the cognac.

Add gradually the flour, sieved, the baking powder ant the vanilla. Continue whisking. At the end, we should have a soft and easy to shape dough.

Knead the dough for a while and prepare to give shape to the kourabie. You can give the kourabie any shape you want by hand or with any means available. You can shape simple crescents or cycles with a glass or elaborate seasonal shapes with cookie cutters.

In a preheated oven, bake at 190^o C (375^o F) for about 20 minutes. If baked a little longer, they shall become crispier. Also, along with the roasted almond, they shall have a distinctive roasted flavor. Furthermore, if cracks appear on the surface, it’s for the best! The powdered sugar will get inside the dough.

Finally, sprinkle the traditional Greek kourabie with rose water to become moist and plunge then in the powdered sugar. In the end sprinkle some more powdered sugar over then for a more beautiful and festive cookie.