This is the easiest kourabiedes recipe out there. These tasty, crunchy Greek cookies are served throughout the year. They are an absolute must during the Christmas season though.
Made in bulk or bought from fancy patisseries in December, they are then laid out beautifully around the home. A fantastic treat for visitors and family members alike.
For this recipe you will need a standing mixer.
You can use roasted almonds with this recipe and chop them up roughly in a food processor. Do not chop finely, as it will turn them floury and alter the makeup of your cookie dough! You need that almond crunch in there!
If you sprinkle them with rose water, do it right after you take them out of the over, when they are piping hot. This way the flower water will evaporate leaving just the flavour and your kourabiedes will remain crunchy.
You can keep your kourabiedes for a couple of weeks in the open air. They keep even longer if stored in a dry place. That’s why people sometimes make very large batches. We can’t keep our hands off them for that long, so we try to stick to reasonably big batches like the one in this recipe!