Authentic home cooking from Greece, with US measurements. 
Kourabiedes... Akis Petretzikis' Recipe
...probably from his grandmother or mother! 😊
This is my variation. I didn’t use chopped almonds because my kids don’t like them, but I used almond flour instead.
They are very tasty and fluffy... I regret making only half the batch... I’ll probably make them again in two days!
Kourabiedes... Akis Petretzikis' Recipe
...probably from his grandmother or mother! 😊
This is my variation. I didn’t use chopped almonds because my kids don’t like them, but I used almond flour instead.
They are very tasty and fluffy... I regret making only half the batch... I’ll probably make them again in two days!
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (180°C) with the fan on.
- 2
In the bowl of a stand mixer, add the butter and powdered sugar. Beat on high speed with the paddle attachment for 10-15 minutes, until the mixture is light and fluffy.
- 3
Add the vanilla powder, orange blossom water, and bitter almond liqueur. Continue beating.
- 4
Remove the bowl from the mixer.
- 5
Break the almonds into small pieces with your hands and place them in a bowl.
- 6
Add the flour and salt, then add them to the mixer bowl.
- 7
Gently mix the batter with a spatula to keep it airy.
- 8
Once the ingredients are combined, mix gently with your hands.
- 9
Shape the dough into balls, about 1 ounce (30 grams) each, and place them on a baking sheet lined with parchment paper.
- 10
Gently press the center of each ball with your finger and bake for 20-25 minutes.
- 11
Once the cookies have cooled, place a layer of kourabiedes on a serving platter, spray with orange blossom water, and dust generously with powdered sugar.
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