Greek kurabye
6 servings
45 minutes
Greek kurabie is an exquisite shortbread cookie infused with the spirit of traditional Greek cuisine. Its roots go back centuries, and the recipe is passed down through generations. The delicate texture, butter, and almond aroma make it special. A light hint of brandy adds sophistication, while orange blossom water provides a subtle citrus freshness. Kurabie is often made for holidays and family celebrations, symbolizing the warmth of home. These airy balls dusted with powdered sugar melt in your mouth, leaving a sweet aftertaste. This cookie pairs perfectly with hot tea or coffee, creating an ideal moment of coziness.
1
Preheat the oven to 180 degrees. Whip the butter with a cup of powdered sugar until white, add the yolk and pour in the brandy. Sift the flour with baking powder. Combine both mixtures and knead the dough until it stops sticking to your hands.
- Butter: 210 g
- Powdered sugar: 640 g
- Egg yolk: 1 piece
- Brandy: 1 tablespoon
- Wheat flour: 400 g
- Baking powder: 0.1 teaspoon
2
Chop the almonds into crumbs and add to the dough. Shape the dough into balls the size of walnuts and place on a baking sheet lined with parchment paper. Bake for twenty minutes until golden.
- Almond: 50 g
3
Remove from the oven, cool down, brush with a little orange water, roll in the remaining powder, and place on a plate.
- Orange water: to taste
- Powdered sugar: 640 g