Kourabiedes Greek Almond Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes around 25 cookies
- 1/2 cup/75g/2.6ozs whole almonds, skin on or off
- 125g/4ozs almond meal
- 115g/1stick butter, softened, room temperature
- 80g/2.8ozs caster or superfine sugar
- 1 tablespoon Brandy (optional)
- 1 egg yolk
- 2 teaspoons vanilla bean paste
- 1/4-1/2 teaspoon ground cloves (depending on how spicy you want it)
- 1-2 tablespoons finely grated orange zest (optional)
- 150g/5ozs cake flour
- 1/2 teaspoon baking powder
- 2 cups icing/powdered sugar, sifted
Step 1 - First toast the whole almonds until getting dark and crisp (not burnt obvs!). This can take around 10 minutes in a 180C/350F (sometimes it can take a minute or two longer). Cool completely.
Step 2 -Then take the almond meal and place in a dry frying pan and toast until it smells nutty and fragrant. Set aside to cool.
Step 3 -In an electric mixer beat the butter and sugar for 10 minutes until very pale and smooth. Add the brandy, egg yolk, vanilla, cloves and zest and beat for 30 seconds. Then sift in the cake flour and baking powder and mix in on the lowest speed stopping as soon as the cookie dough comes together.
Step 4 -Preheat oven to 160C/320F fan forced and line 2 baking trays with parchment. Take 20g/0.7ozs of cookie dough and flatten. Place 1 or 2 of the toasted almonds in the centre and roll into a ball. You can flatten these to make them a disc or shape them into crescents. Place an inch apart on the baking tray as they will expand a little. Bake for 15 minutes or until light golden at the edge (try not to overbake them). Cool on the tray for 20 minutes and then dredge in sifted powdered sugar.
To store these kourabiedes, keep them in an airtight container at room temperature where they will last for 3-4 weeks.