Κουραμπιέδες
Κουραμπιέδες (koo-rahm-bee-EH-des)
Cypriot Almond Butter Cookies
Crumbly, melt-in-your-mouth butter cookies studded with almonds, drenched in powdered sugar and perfumed with rose water — a staple of Cypriot celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: decorative platter
Garnishes: powdered sugar, whole almonds
Accompaniments: Cypriot coffee, brandy
Instructions
-
1
Beat butter and powdered sugar until light and fluffy.
-
2
Add egg yolk and rose water. Beat to combine.
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3
Gradually fold in flour and baking powder. Stir in chopped almonds.
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4
Shape dough into small crescents or rounds. Press a whole almond into each.
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5
Bake at 160°C for 18-20 minutes until just set but not browned.
-
6
While still warm, sift powdered sugar generously over the cookies. Repeat once cooled.
Did You Know?
The Cypriot version uses rose water instead of brandy, giving these cookies a delicate floral note unique to the island.
Chef's Notes
Equipment Tips
- electric mixer
- baking sheets
- sieve
Garnishing
powdered sugar, whole almonds
Accompaniments
Cypriot coffee, brandy
The Story Behind Κουραμπιέδες
Kourabiedes arrived in Cyprus through Ottoman culinary exchange and became essential to Christmas and wedding celebrations. The Cypriot version is distinguished by rose water and a slightly different almond preparation. No celebration is complete without towering platters of these snow-white cookies.
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