No disrespect to the Greek community but I love these cookies so much I could eat them all year through. And now that I have discovered how to make them “properly” this recipe is a keeper.
Kourabiedes Recipe
These are my absolute favorite cookies and I can’t get enough of them. One day a lady made them for a friend and it was super delicious. But she never wanted to share the recipe. Although a few weeks before I could ask for her recipe, she asked for one of my recipes and I very willingly shared it with her. Ever since her refusal I tried to make them but it just didn’t taste like the ones she made. Well I finally found a few recipes on google, and I made this one almost exactly like the one from Baked Ambrosia. All of the recipes are very similar. I had to tweak just a couple of things and it turned out perfect. Omg, I was in heaven. Kourabiedes is a shortbread like cookie, usually in a crescent shape or round. They are baked until slightly brown and dusted with icing sugar whilst still hot. If you ever noticed the sugar sticking to the cookies, that’s because it was dusted with sugar whilst hot. The recipe also called for orange blossom water. I didn’t have any so I didn’t add that and it was still delicious. Some recipes mention that rose water can be used as a replacement. I didn’t have any of that either.
If you have some you can use it in the recipe. Baking powder in cookies just doesn’t appeal to me because of the strong aluminium taste. Yes, I know I need to get some aluminium free baking powder. Anyway, I don’t think it was bad without the baking powder. To be honest I didn’t even notice the difference. Although the recipe does say adding it makes the cookies lighter. You can add it if you wish. It’s a teaspoon of baking powder that I left out.
Ingredients Required for this Recipe
Butter ( I always use salted), Cake flour or all purpose flour, icing sugar or powdered sugar, vanilla essence, brandy, almonds
Omg, these cookies tasted just like the authentic greek cookies I love so much. I am obsessed with them. To be honest I have given most of them away to my friends and family. I am definitely making myself another batch and I am not sharing. Please do yourself a favour and try these. If you leave out the egg and brandy I can’t guarantee you it will taste the same but you can take a chance and try. More Recipes to try: Easy Hungarian Tart Mock Royal Cream Biscuit Pecan Shortbread Cookies If you loved this, please share!
