Kourabiethes

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Kourabiedes (sing. kourabies) is a delicious dessert that is consumed in Greece mainly during the Christmas and New Year holidays.

Although they are one of the traditional sweets of Greece, in fact, kourabiedes were unknown until 1924. Then they began to be made in Northern Greece by refugees from Anatolia who came from Cappadocia and settled in Northern Greece.

The word comes from the Turkish "kurabiye", which means "dry cookie". Sweets similar to kourabiedes are found in Tunisia, Turkey, Bulgaria, and many other countries.

The making of kourabiedes was for decades in Greece a ritual, in which most members of the household were involved. Nowadays, the fast pace of life leads many people to buy their kourabiethes from bakeries and confectioneries.

We insist traditionally: We want our house to smell like butter and powdered sugar in order to celebrate Christmas.

Our only innovation in the traditional recipe that we give you is the shape of the kourabiethes. We shape them into small balls, instead of the traditional sizes and shapes.

The process is more time-consuming, but the result is more impressive.



Recipe
  • ½ kg. butter
  • ½ kg. margarine
  • ½ kg. almonds
  • 50 γρ. coerce semolina flour
  • 40 + 800 γρ. icing sugar
  • 40 γρ. brandy
  • 1 medium egg
  • 2 vanilla capsules
  • 20 γρ. baking powder
  • 1200 γρ. all-purpose flour

  1. First, fry the almonds in a pan over medium heat for about 20 minutes, until they turn dark.Then let the almonds cool for about 2 hours and then crush them into small crumbs with the help of a blender.
  2. In a bowl place the almonds, the margarine, the butter, the semolina, the 40 grams of powdered sugar, the egg, the brandy, and the vanilla capsules. Mix the ingredients well until smooth. Add almost all the flour and baking powder and knead well. Add the rest of the flour and knead until absorbed. The dough should be soft.
  3. Next, take teaspoons of the dough and shape it into small balls. Place the balls in a pan with a short distance between them and bake at 390°F for 30-40 minutes until very well browned.
  4. While the cookies are lukewarm, dip them in the remaining icing sugar and roll them one by one with icing sugar in your hands. Try to stick as much sugar as possible on each kourabie.
  5. Finally, with a sieve, sprinkle more icing sugar on the kourabiethes.



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