Cretan Almond Kourabiedes

Name: Cretan Almond Kourabiedes
Cuisine: American
Ingredients: 1 1/8 lbs (500 grams) high-quality unsalted butter; 3 1/2 tablespoons (50 grams) olive oil; 3 1/2 cups (500 grams) whole raw almonds; 1/2 cup (100 grams) granulated sugar; 2 egg yolks; 3 1/2 tablespoons (50 ml) brandy, raki, or amaretto liqueur; 1 teaspoon vanilla extract or 2 vanilla tubes; 1 heaping teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 6 3/4 cups (about 850 grams) self-rising flour; 2 teaspoons baking powder

Kat-Izzy @Kat_Izzy

What sets Cretan kourabiedes apart is that they are flavored with cinnamon and cloves instead of rose water. Also, the almonds are not blanched but roasted with their skins on.

The basic recipe (https://www.cretangastronomy.gr/2010/12/kourampiedes-giagias/) comes from the excellent site “Crete: Gastronomic Journey” by Ms. Vaggelio Kasapaki, whom I thank very much for reminding me of my childhood and taking me back to the Cretan cuisine I have never forgotten. The instructions are clear; any mistakes or additions are my own.

What sets Cretan kourabiedes apart is that they are flavored with cinnamon and cloves instead of rose water. Also, the almonds are not blanched but roasted with their skins on.

Kat-Izzy @Kat_Izzy

What sets Cretan kourabiedes apart is that they are flavored with cinnamon and cloves instead of rose water. Also, the almonds are not blanched but roasted with their skins on.

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Ingredients

1 1/8 lbs (500 grams)high-quality unsalted butter
3 1/2 tablespoons (50 grams)olive oil
3 1/2 cups (500 grams)whole raw almonds
1/2 cup (100 grams)granulated sugar
2egg yolks
3 1/2 tablespoons (50 ml)brandy, raki, or amaretto liqueur
1 teaspoonvanilla extract or 2 vanilla tubes
1heaping teaspoon ground cinnamon
1/2 teaspoonground cloves
6 3/4 cups(about 850 grams) self-rising flour
2 teaspoonsbaking powder

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Steps

1

Start by roasting the almonds. Place them on a baking sheet in the middle rack of a cold oven. Set the oven to 300°F (150°C) and roast for 30 minutes, stirring 2–3 times. Remove from the oven, let cool, and coarsely chop them by hand with a knife or in 2–3 batches in a food processor.
2

The butter should be very soft at room temperature. Place it in the bowl of a stand mixer with the sugar and olive oil. Beat for several minutes until creamy. Add the egg yolks one at a time, beating after each addition until the mixture is light and fluffy.
3

Add the vanilla, liquor, cinnamon, and cloves. Mix briefly to combine.
4

Add the almonds and gradually add the flour sifted with the baking powder. Start mixing with a spatula, then knead gently by hand until you have a soft dough. Avoid over-kneading. Let the dough rest for 30 minutes.
5

Line your baking sheets with parchment paper. Preheat the oven to 340°F (170°C).
6

Shape the kourabiedes into any shape or size you like. Make sure the pieces on each baking sheet are about the same size so they bake evenly.
7

Place the baking sheets in the oven and bake for 20 minutes for small cookies (about 3/4–1 oz or 20–25 grams) or up to 30 minutes for larger ones (about 1–1 1/4 oz or 30–35 grams).
8

Remove from the oven and, once cooled, dust generously with powdered sugar and arrange on a platter. Store covered with plastic wrap.