Description
Delicate and buttery, these traditional Greek Kourabiedes are shortbread-style biscuits enriched with toasted almonds and orange blossom water. Finished with a heavy dusting of icing sugar, they offer a melt-in-the-mouth experience that is quintessential to Mediterranean holiday celebrations.
Ingredients
- 200g unsalted butter, softened
- 75g icing sugar (for dough)
- 150g whole almonds, roasted and coarsely chopped
- 300g all-purpose flour
- 1 egg yolk
- 1 tbsp orange blossom water
- Additional icing sugar for dusting
Instructions
- Toast the chopped almonds in a dry pan until golden and fragrant, then set aside to cool completely.
- Cream the softened butter and 75g of icing sugar in a large bowl until the mixture is light, pale, and fluffy.
- Beat in the egg yolk and orange blossom water, then fold in the cooled toasted almonds.
- Gradually incorporate the flour by hand, kneading gently until the dough is cohesive and malleable.
- Form the dough into small balls or crescents and arrange them on a parchment-lined baking tray.
- Bake at 170°C (340°F) for 10-15 minutes until they are just set and very lightly golden at the edges.
- Dust the warm cookies generously with icing sugar, then apply a second layer once they have cooled entirely.
Notes
For the best results, use a high-quality European-style butter as it provides the primary flavor and structure for these cookies. If the dough feels too crumbly to shape, the warmth of your hands during the shaping process will help the butter bind the ingredients together more effectively.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek