Every day we have the opportunity to try and make something new. So, wy not with a cookie recipe? We love cookies here at Homeology and I’ve been in love with Kourabiedes (Greek almond shortbread cookies) since I could remember.
Traditionally, these cookies are for Christmas, but I just loved the thought of combining them with edible flowers and bubbly to celebrate the New Year. So, in the spirit of all things new, I decided to make my first almond shortbread cookies!
I found a Kourabiedes recipe that I liked but modified it slightly. Here is my version of the almond shortbread cookies.
WHAT YOU NEED FOR MY FLORAL & SNOWY SUMMER KOURABIEDES
INGREDIENTS:
- 600g flour
- 300g butter
- 110g powdered sugar (icing sugar)
- 100g blanched almonds (lightly roasted and chopped)*
- ½ tsp vanilla essence
- ¼ tsp baking powder
- 1/8 tsp baking soda
- 40 ml brandy/bourbon
- Extra powdered sugar to coat the cookies
- Pinch of salt
* If you can’t find blanched almonds, buy whole almonds and blanch them yourself. Just follow the instructions here. After I blanched the almonds, I dried their skins in the oven for 2-5 minutes and crushed them to create almond dust. I added this to the cookie dough for extra nuttiness.
Optional:
- A handful of edible flowers
METHOD:
- Heat the oven to 160˚C and grease a baking tray.
- Mix butter and icing sugar on high in a standing mixer for +/- 20 minutes or until it’s as creamy as beaten cream.
- Turn the mixer to low then add the brandy and vanilla essence to the butter mixture.
- Combine the flour, baking soda, baking powder, salt, and almonds then slowly add to the standing mixer.
- Press the cookie dough together and place on a clean and dry surface. Either roll out the dough and cut out shapes with a cookie cutter, form small balls or shape the dough into a loaf-like form and cut into slices. I tried all the options because I like variety. **
- Place the cookies on the baking tray and bake for 12-18 minutes or until just done. They should be pale and not golden. Once done, take them out of the oven and allow cooling.
- Coat the cookies in icing sugar, make sure they’re fully covered and sprinkle extra icing on top for serving.
- For the cookies with the edible flower tops, simply dip the bottom half of the cookies in icing sugar then they’ll be good to go.
** If you’re adding edible flowers, first press the dough together then roll it out slightly. Place petals and small edible flowers onto the dough and continue to roll it out. Cut the dough with a cookie cutter.
That’s it! These snowy, yet summery, cookies are a delicious way to usher in 2019.
Happy New Year!
