Greek Shortbread Recipes

GREEK BUTTER COOKIES (KOURABIEDES)

Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the mastic tree.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 45

Number Of Ingredients 9

Greek Butter Cookies (Kourabiedes) image

Steps:

Preheat oven to 325 degrees. Sift together flour, almonds, confectioners' sugar, and salt into a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and honey on medium speed until fluffy. Beat in vanilla and lemon zest. (It may not come together fully until you add flour mixture.) Reduce speed to low; gradually beat in flour mixture, alternating with mastiha.
Scoop 1 tablespoon of dough; roll into a ball. Transfer to a parchment-lined baking sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until brown around edges, about 20 minutes. Transfer sheets to wire racks; let cool completely. Roll cookies in confectioners' sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 1 week.

Ingredients

2 1/2 cups unbleached all-purpose flour
3/4 cup slivered blanched almonds, toasted and finely chopped
3/4 cup confectioners' sugar, plus more for rolling
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
2 tablespoons honey, preferably Greek
1 tablespoon pure vanilla extract
2 teaspoons grated lemon zest
1/2 cup mastiha liqueur, such as Skinos

GREEK ALMOND SHORTBREAD (KOURABIE)

Mary, a friends Greek neighbour, took the time to show us this recipe. It is a family recipe from her area of Greece. The actual dough has very little sugar as they are dusted heavily in icing sugar once cooked. These are very crunchy and has peices of almonds through out them. The shape is entirely upto the cook, just make sure they are not too large as they will burn on the outside and not cooked on the inside. The dough for each biscuit (cookie) should be the size of a large cherry.

Provided by cookingpompom

Categories Dessert

Time 40m

Yield 50-60 biscuits/cookies

Number Of Ingredients 8

Greek Almond Shortbread (Kourabie) image

Steps:

Preheat your oven to 180oc (375 oF).
In a large bowl beat the butter, oil, eggs, sugar and vanilla until thick and glossy. It will take about 5 - 7 minutes.
Add in the flour and almonds. Start with a large wooden spoon and progress to clean hands until all is well mixed. The mixture will be quite dry.
Roll peices of dough the size of a large cherry and flatten, or roll into a sausage and flatten slightly - or what ever suits your fancy.
Place onto a lined tray, repeat until all the mixture is used (you should get 50 - 60 biscuits).
Bake in preheated oven for 20 - 30 minutes depending on how you roll and flatten your biscuits. They should be nicely golden all over.
Once out of the oven, liberally sift extra icing sugar over hot biscuit and leave to cool.
Store in an air tight container with plenty of icing sugar.
They will keep for up to 2 weeks in a dry and dark area.

Ingredients

250 g unsalted butter, very soft
1 1/2 cups olive oil
1/2 cup icing sugar
850 g plain flour, sifted
1 teaspoon vanilla
100 g slivered almonds, toasted
3 eggs
500 g extra icing sugar, for dusting

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Preheat the oven to 200C / 390F. To prepare this kourabiedes (kourambiethes) recipe start by roasting the almonds. Place the roughly chopped almonds (150g/ 6 ounces) or almond silvers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.
In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.
In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.

Greek Shortbread Recipes

GREEK BUTTER COOKIES (KOURABIEDES)

Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the mastic tree.

GREEK ALMOND SHORTBREAD (KOURABIE)

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