Almond Kourabiedes Greek Butter Cookies
Delicate Greek almond butter cookies with a tender crumb and subtle floral notes from rose water and almond extract. Traditionally dusted with powdered sugar and stacked into a pyramid. Light, melt-in-your-mouth texture achieved through extended creaming and careful folding of dry ingredients.
Ingredients
- 1 cangkir butter, softened, room temperature
- ½ cangkir powdered sugar, plus extra for dusting
- 2 egg yolks, large, room temperature
- 1 sdm brandy
- 1 sdm rose waterorange blossom water11
floral substitute
- 1 sdt vanilla extract
- 1 sdt almond extract
- ½ sdt baking powder
- ½ sdt salt
- 3 cangkir all-purpose flour, spooned and leveled
- 1 ¼ cangkir sliced almonds
Instructions
- 1
Preheat oven to 350°F and line baking sheet with parchment paper.
- 2
Beat softened butter and powdered sugar with mixer until light and fluffy, about 5 minutes.
- 3
Add egg yolks and beat for 5 minutes more.
- 4
Scrape bowl with silicone spatula. Add brandy, rose water, vanilla extract, almond extract, baking powder, and salt, then beat until combined.
- 5
Slowly add flour to wet mixture, about 1 cup at a time, mixing after each addition only until flour is incorporated.
- 6
Fold in sliced almonds.
- 7
Roll dough into 1-inch balls. Flatten slightly and press small indentation in center with thumb. Place on prepared baking sheet with about 2 inches space between cookies.
- 8
Bake at 350°F for 15-18 minutes until slightly golden.
- 9
Remove from oven. Line serving plate with powdered sugar and arrange warm cookies in single layer. Lightly spray with rose-water-infused water if desired and dust with more powdered sugar. Layer additional cookies and repeat to form pyramid.
Tips
Room temperature ingredients are essential for proper creaming and emulsification.
Do not overmix flour additions to avoid tough cookies.
Traditional pyramid presentation is optional but creates impressive presentation.
Rose-water spray is optional; omit if unavailable.
Good to Know
Airtight container at room temperature up to 1 week.
Dough can be prepared through almond folding step, covered and refrigerated up to 24 hours before shaping and baking.
Serve at room temperature. Traditional presentation in powdered sugar pyramid is optional.
Common Mistakes
Do not skip room-temperature ingredient step to avoid separation and dense texture.
Do not overmix after flour addition to avoid tough, heavy cookies.
Do not overbake to avoid dry, crumbly texture.
Substitutions
floral substitute