Kourabiedes are shortbread biscuits, often made with almonds and traditionally baked for Christmas and other special occasions. They are usually shaped into crescents and dusted with icing sugar.
Ingredients
- 500 g butter, at room temperature
- 300 g corn oil
- 1 cup peeled and roasted almonds, roughly chopped
- Vanilla essence
- 1 1/2 cups icing sugar, sifted (for sweeter cookies, add 1/2 cup more)
- 1 tot ouzo
- 1 tsp bicarbonate of soda
- 1 1/2–2 kg all-purpose flour
Method
- Beat the butter until light and creamy.
- Add the oil while whisking until emulsified.
- Add vanilla essence, soda dissolved in a little water, ouzo, sugar, and enough flour to form a soft dough. Add chopped almonds.
- Line a baking sheet with baking paper.
- Shape dough into crescents and place on the baking sheet with space between each.
- Bake at 180°C for about 20 minutes or until golden brown.
- Allow to cool, then coat with sifted icing sugar.
- Arrange on a platter and enjoy!
Variation
You may keep the almonds whole and encase as many as you wish in each shortbread. After 10–15 minutes of baking, cut one cookie open with a fork. If ready, it should break easily, crumble, and have a soft texture. This recipe produces results better than many confectioners — success guaranteed!
