Have you ever tried them?
Kourabiede biscuit cookies are a Greek treat that’s typically enjoyed during the holidays, but really, who could resist them year-round? I can’t!
At first, I thought these buttery, crumbly, melt-in-your-mouth cookies would be similar to the equally fabulous Mexican wedding cake cookies but that’s as far as that went. While they might look alike (both are covered in powdered sugar and are bite-sized), the taste is actually quite different.
Mexican wedding cake cookies usually have a nutty, almost almond-like flavor, while Kourabiede cookies are flavored with brandy or rose water for a unique taste. So, while they might be cousins in the cookie family, they’re definitely not twins. Regardless, if you’re a fan of cookies, we highly recommend giving both a try!
Kourabiede biscuits are a traditional Greek Christmas cookie that’s loved for its light and buttery texture. These cookies are perfect for the holiday season or, if you love them as much as I do, any time of year! No restrictions, please!
This recipe is easy to make and requires only a few pantry staples that you probably have on hand. Don’t worry if you’ve never made them before, this recipe will take you through every step of the way.
Kourabiede Biscuit Cookies Ingredients
- 3 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1 cup of unsalted butter, softened
- 1/2 cup of powdered sugar
- 1 egg
- 2 tablespoons of brandy, rose water*, or even orange juice* (see options below recipe)
- 1 cup of blanched almonds
- powdered sugar for dusting
Instructions:
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, sift the flour and baking powder together then set aside.
Cream the softened butter and powdered sugar together in another large mixing bowl until light and fluffy.
Add the egg and brandy or orange juice to the butter mixture and beat well.
Add the flour mixture to the butter mixture in three separate parts, mixing until a smooth dough forms.
Roll the dough into small balls, around the size of a walnut, and place them on the prepared baking sheet.
Optional: Press an almond into each dough ball. (I prefer without, but it’s up to you!)
Bake the cookies for about 20-25 minutes, or until lightly golden.
Remove the cookies from the oven and let them cool completely on the wire rack.
Dust the powdered sugar over the cooled biscuits and serve.
Tips to Make Perfect Kourabiede Biscuit Cookies:
- Make sure your butter is softened at room temperature before using it.
- Sift the flour and baking powder together to remove any lumps.
- Use blanched almonds or peel the skin off before using.
- Use brandy or orange juice for flavoring, whichever you prefer.
- Don’t overmix the dough, otherwise, the biscuits will become tough.
Optional Ingredients:
If you’re a baking enthusiast who enjoys trying new things, or want to replace the brandy, here are a couple of options:
→ Orange juice
Not only does this substitution make the cookies alcohol-free, but it also adds a subtle hint of citrus to the buttery goodness. Imagine the delicate aroma of warm Kourabiedes mixed with sweet orange, filling your kitchen and making your mouth water.
→ Rose water
Rose water adds a subtle floral note that takes them to the next level. Don’t worry, the flavor is not overpowering, but rather perfectly balanced with the other ingredients. You’ll be transported to the Mediterranean with every bite! Plus, they make for a lovely gift or a sweet treat to enjoy with a cup of tea.
Whether you’re making these cookies for a family gathering or just treating yourself, these simple swaps can take your Kourabiede Biscuit Cookies to a whole new level.
Give it a go and let your taste buds be the judge!
These Kourabiedes are easy to make, delicious, and perfect to share with your friends and family.
You can even make them ahead of time and store them in an airtight container for up to two weeks.