Sunday, 1 April 2012

kourabiethes..greek shortbread

kourabiethes are a favourite greek biscuit in my family so i thought i'd make a batch to have at easter along with tsoureki and hot cross buns..there are lots of recipes available for these greek biscuits with minor variations here and there mainly in flavouring and shaping..i've never seen another recipe though like the one i have where the butter is clarified which i think adds another delicious dimension..because the flavour of kourabiethes improves with age i was able to make them today which is great because it's one thing sorted..there's one problem though with making them early and that's their deliciousness which has already tempted me to eat two with a cup of tea this afternoon..

adapted from a recipe given to me by a friend many years ago


250 gms unsalted butter 
1/3 cup of icing sugar
1 egg yolk
1 tbs brandy
3/4 to 1 cup almonds finely chopped
1 cup plain flour
1 cup self raising flour
2 cups sifted icing sugar extra


~heat oven to 180 deg c 
~place almonds on a baking tray and lightly brown in the oven
~place the butter in a saucepan and heat until bubbles subside and the sediment is golden taking care that  it does not burn
~pour the butter into a mixing bowl leaving the sediment in the saucepan
~once the butter has cooled add the 1/3 cup of icing sugar and beat until light and fluffy
~add egg yolk and brandy and beat well
~remove the bowl from the mixer and add almonds
~stir in sifted flours taking care to only add enough to make a soft dough
~shape walnut sized pieces of dough into round, oval, pear or crescent shapes and place on two baking paper lined trays
~place trays in the fridge for 10 minutes to firm the dough
~cook for 15 to 20 minutes or until firm and lightly browned
~leave to cool for 10 to 15 minutes 
~place a layer of the extra icing sugar in a large dish and add the kourabiethes in one layer and dust with remaining icing sugar   
~serve dusted with extra icing sugar


~1 teaspoon of vanilla may be added
~cloves may be pressed into each biscuit prior to baking
~1/2 tsp of mastiha ground with 1 tsp of the sugar..omit brandy and cloves
~biscuits may be cooled and sprinkled with a little rosewater prior to dusting with icing sugar
~walnuts may be used instead of almonds

happy april..x


  1. Yum Jane...these look so good. Greek food is just so amazing :)

    1. thanks jane..i love greek food too but i am a tad biased having lived in greece for 6 years, married a greek and having 3 children with a greek father..:)