Step-by-Step Guide to Make Perfect Kourabiedes (Greek Christmas cookies)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kourabiedes (greek christmas cookies). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kourabiedes (Greek Christmas cookies) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Kourabiedes (Greek Christmas cookies) is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook kourabiedes (greek christmas cookies) using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kourabiedes (Greek Christmas cookies):

1. Make ready 250 g butter made from cows milk, cold!, chopped to small cubes
2. Take 150 g almonds flakes roasted
3. Prepare 50 g ground almonds or raw almond flakes grounded
4. Make ready 75 g icing sugar
5. Take 1 tbsp rose water
6. Take 1/2 tsp vanilla extract
7. Get 1 tbsp baking powder
8. Make ready 1 pinch salt
9. Prepare 420 g all-purpose (plain) flour
10. Get lots of icing sugar for powdering (100-150g)

Instructions to make Kourabiedes (Greek Christmas cookies):

1. Preheat the oven for 170C. If your almonds are not roasted you can roast them first at 200C and let them aside to cool down. Also if you are using raw almond flakes and you ground them, it a perfect time to prep those too now.
2. In a food processor or using a hand mixer or hand blender mix the icing sugar and the cold butter (butter must be cold all the time and shouldn't warm up during the prep process!) until the butter breaks a little. 10-15 second.
3. Add ground almond, rose water, vanilla extract and a pinch of salt to the butter and sugar mix and blitz it for another 10-15second. Now add the baking powder and flour and mix it for another 10-15 sec. I used a hand mixer and got a crumbly mixture.
4. Sprinkle the roasted almond flakes to the mixture by crushing them with your hands a little. Mix it well but make sure the butter is not melting. 5-10 second.
5. Roll the dry mix tablespoon by tablespoon into rolls and gently make a small dimple on the top if each little roll. No worries if it cracks a little, more space for icing sugar later. Meanwhile you are preparing the second tray (if you bake them in the same time) pop the first tray of rolls into the fridge, so they don't warm up.
6. On the 2nd and 4th shelf of the oven bake the cookies for 15-20 mon, depends of your oven. They should have a very faint golden tint. Make sore you don't overtake them.
7. When they are ready, spray them with rose water and let them cool down. If you try to lift them up now they will break.
8. When they are cool, add plenty of icing sugar to a bowl and roll the cookies in there. Keep them in the icing sugar. Enjoy!

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