The leading Xmas treats in Greece are kourampies (greek shortbreads rolled in icing sugar) and melomakarono (cinnamon flavoured honey cookies). I am a huge fan of melomakarono but C. likes kourampiedes so I decided to make kourampiedes this year. I followed a traditional family recipe and the result was total success! Even I started to visit the kitchen every now and then to eat one more kourampie. I think I’ ll have to start a diet after the holidays !
300 gr fresh butter in room temperature
100 gr roasted almonds crushed (unsalted)
100 gr icing sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
30 ml brandy or mastic liqueur
600 gr all purpose flour
500 gr icing sugar to roll them
- Put in the mixer bowl butter and sugar and mix well for at least 15 minutes. The butter should be fluffy and white in order to succeed!
- Add gradually flour, crushed almonds, vanilla and baking powder and last the rum. Continue to mix for at east 10 minutes.
- Take a small amount of dough and form small balls (3 mm diameter) and place them on a baking tray coated with parchment paper.
- Bake in a preheated oven for 15-20 minutes.
- When they are ready, let them cool and roll them in icing sugar.
-If you cannot find the traditional melted sheep’ butter, use any other butter, ice cold, cut in small cubes.
-The dough will be very fluffy and sticky and it will be difficult to form the cookies. The best thing to do is to divide the dough in three equal parts and while you form the first batch place the other two in the fridge.
– Coat the kourampiedes in icing sugar after two or three hours, when they are cold enough.