Picture yourself strolling into a Greek pastry shop in December, where the air is filled with the sweet aroma of holiday delights. Among the treasures that catch your eye, two kinds of pastries stand out: the dark, syrup-soaked melomakarona, and the snow-white kourabiedes.
Today, we invite you to step into the world of kourabiedes – crumbly almond cookies generously blanketed in powdered sugar. Their name traces its roots to the Turkish word ‘kurabiye,’ meaning ‘dry pastry.’ After the First World War, Greek refugees carried this treasured recipe to their new homeland, where it found a cherished place in Greek Christmas traditions.
The Artina Pastry Shop in Athens: A Glimpse Behind the Scenes
In Athens, at the renowned Artina pastry shop, we had the privilege of peering over the skilled shoulder of Head Pastry Chef Antonis Prengas. As a master of his craft, he not only shared his artistry with us but also graciously provided a recipe that allows you to recreate these delicious treats in the comfort of your own home.
Photos: Nikos Chrisikakis
Kourabiedes
Print RecipeIngredients
- 3 ½ cups (750 gr) butter (in the pastry shop, the chef replaces half of the quantity with vanilla-flavored butter)
- 1 cup (150 gr) powdered sugar
- 1 egg yolk
- 0.5 oz (15 ml) cognac
- 3 tsp (15 gr) baking powder
- 8 cups (1 kg) flour
- 1 cup (150 gr) unpeeled, roasted and coarsely chopped almonds
- Plenty of powdered sugar for dusting
Instructions
1. Mix the butter at room temperature with the powdered sugar in a bowl. Add the cognac and egg and mix them all together. The chef recommends doing this with your hands.
2. Mix the flour and baking powder and add to the butter mixture. Knead in well. The result should be a soft, malleable dough that is not too firm. Βe careful not to over-knead the dough!
3. Add the almonds to the dough and knead in.
4. Preheat the oven to 350 °F (180°C).
5. Divide the dough into small portions and shape into kourabiedes. Every portion should be a little bit bigger than a bite-size.
6. Bake for about 30 minutes until golden brown
7. Remove from the oven and leave to cool.
8. Dust thickly with powdered sugar.
