Kourabiethes Recipe

I absolutely adore this recipe because the combination of brandy and vanilla creates a wonderfully rich and aromatic flavor that elevates these cookies beyond the ordinary. Plus, the melt-in-your-mouth texture with that delightful dusting of powdered sugar transports me straight to a cozy family gathering or a festive holiday each time I bake them.

The flavor of Kourabiethes is one that I hold dear to my heart. These almond cookies from Greece carry the flavor of the next few ingredients, which are always at the ready in my kitchen.

You make these with butter (softened, of course), powdered sugar, and flour. The add-ins are as follows: brandy (you could use cognac, or even whiskey), and vanilla extract.

Then—and I think this is the true secret—they are studded with whole blanched almonds.

Kourabiethes Recipe Ingredients

• Unsalted Butter: Provides rich flavor and tender texture.

  High in fat, adds moisture.

• Powdered Sugar: Sweetens the dough, provides a smooth texture, essential for dusting.
• Egg Yolk: Adds richness and color, acts as a natural emulsifier.
• Brandy: Imparts a subtle, warm flavor.

  Alcohol evaporates during baking.

• Vanilla Extract: Enhances flavors, adds a sweet, fragrant aroma.
• Blanched Almonds: Provide a nutty texture, add protein and healthy fats.

Kourabiethes Recipe Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 egg yolk
• 2 tablespoons brandy
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup blanched almonds, finely chopped
• Powdered sugar, for dusting

How to Make this Kourabiethes Recipe

1. Prepare your oven by setting it to 350 degrees Fahrenheit (175 degrees Celsius), and ready a baking sheet by lining it with parchment paper.

2. In a big bowl, beat the softened butter and half a cup of powdered sugar together until the mixture lightens in color and has a fluffy consistency.

3. Incorporate well the egg yolk, brandy, and vanilla extract into the butter mixture.

4. Sift the all-purpose flour, baking powder, and salt together in a different bowl.

5. Slowly incorporate the dry ingredients into the wet mixture, blending until the two are just about one.

6. Incorporate the finely minced blanched almonds until they are uniformly mixed in with the dough.

7. Shape the dough into balls or crescent moons and roll into tablespoon-sized portions. Place the formed dough an inch apart on the prepared baking sheet.

8. In the preheated oven, bake for 15-20 minutes or until the cookies are just starting to turn golden around the edges.

9. Take the cookies out of the oven and allow them to cool for a brief time on a wire rack.

10. Dust the warm cookies generously with powdered sugar before serving. Enjoy the melt-in-your-mouth texture of these classic Greek Kourabiethes.

Kourabiethes Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Hand mixer or stand mixer
7. Sifter
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Wire rack
12. Cookie scoop or tablespoon
13. Bowl (for finely chopped almonds)

FAQ

• Q: Can I substitute the brandy in the recipe?A: Indeed, if you’re looking to avoid brandy altogether, you can use an equal amount of orange juice, or just leave it out. No one will know the difference in this non-alcoholic cocktail.
• Q: Do I need to chill the dough before baking?A: Chilling the dough for 30 minutes isn’t mandatory, but it can be beneficial. It can help keep the cookies from spreading too much.
• Q: How do I know when the cookies are done?A: The cookies are finished when the edges are just beginning to turn golden brown, which is typically in the 15-20 minute range in the oven.
• Q: Can I use salted butter instead of unsalted butter?A: Yes, use salted butter, but reduce the additional salt in the recipe to a sprinkle. Otherwise, it’ll be too salty.
• Q: How should I store the Kourabiethes?A: Keep them in a container without air at room temperature and they’ve got a week. Otherwise, it’s the freezer.
• Q: Is it necessary to use blanched almonds?A: For their smooth texture, blanched almonds are preferred. But if you chop and toast them finely, regular almonds can also be used.
• Q: Can I make this recipe gluten-free?A: Yes, for a gluten-free version, use a gluten-free baking flour blend in a 1:1 ratio to replace the all-purpose flour.

Kourabiethes Recipe Substitutions and Variations

Use 2 tablespoons of orange juice or another type of liqueur, like ouzo or amaretto, instead of brandy.
Replace vanilla extract with almond extract for a nuttier flavor.
For a healthier option, use whole wheat flour in place of all-purpose flour, though it might alter the texture slightly.
Substitute toasted walnuts or pecans for blanched almonds as your alternative nut option.
You can use salted butter in this recipe but adjust the salt measurement depending on your taste.

Pro Tips

1. Chill the Dough After incorporating the almonds, chill the dough in the refrigerator for about 30 minutes. This will firm up the dough, making it easier to handle and shape, and it helps prevent the cookies from spreading too much while baking.

2. Use Room Temperature Ingredients Make sure the butter is completely softened and at room temperature to ensure it blends smoothly with the sugar. This helps create a light and airy texture in the cookies.

3. Brandy Substitute If brandy is not available or preferred, you can substitute it with an equal amount of orange juice or milk to maintain moisture in the dough while adding a different flavor profile.

4. Toast the Almonds For enhanced flavor, lightly toast the blanched almonds in a pan or in the oven before chopping them. This brings out a richer nutty taste in the final cookies.

5. Double Dusting Technique For an extra-sweet finish and beautiful presentation, dust the cookies with powdered sugar immediately after removing them from the oven as well as after they’ve completely cooled. This not only adds sweetness but also gives them the traditional snowy appearance.