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Our very best recipe for Kourampiedes (Kourabiethes) flavoured with ouzo! Traditionally made to celebrate Christmas, these sweet little butter cookies will definitely set you on a festive mood!
Kourampiedes (Kourabiethes) are infused with rose water and the aromas of butter and topped with luscious layers of icing sugar. Who can resist eating a few more than they should 🙂
How to make the perfect kourabiethes with ouzo
- Remember that the butter should be at room temperature before starting the recipe.
- Beat the butter and sugar with a mixer until fluffy and white like whipped cream. This could take almost from 10 to 20 minutes (high speed).
- After beating the butter, make sure it warms up as little as possible. If the butter warms up it will lose its volume and the Kourabiethes won’t became fluffy.
- So make sure your toasted nuts have cooled down completely before adding them to the mix. If they are still hot, they will make the butter in your Kourampiedes melt.
- It’s also a good idea to use some plastic gloves when shaping the Kourabiethes so that the temperature of your hands doesn’t affect the texture of the mixture.
- Remember to sift the flour, so that the cookies become fluffier.
- If you like your Kourabiethes tasting stronger and fuller you could substitute the cows milk butter with sheep’s butter or combine the two.
Also dont forget to take a look at my quick and easy traditional kourabiedes recipe to discover all my tips and tricks for Kourabiedes as well!
Traditional Kourabiedes/Kourabiethes with Ouzo recipe
(695 votes, average: 4.81 out of 5)
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- Author: Eli K. Giannopoulos
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 50 1x
- Category: Dessert
- Method: Baked
- Cuisine: Greek
Description
Our best recipe for Kourampiedes (Kourabiethes)! Traditionally made to celebrate Christmas, these butter cookies will definitely set you on a festive mood!
Ingredients
Scale
- 250g cow milk butter, at room temperature (9 ounces)
- 100g icing sugar (3.5 ounces)
- 100g almonds, whole or roughly chopped, with the peel (3.5 ounces)
- 1 tsp vanilla extract
- 2 tbsps ouzo (Greek drink)
- 1 tbsp rose water
- 450–500g all-purpose flour, sifted (16–18 ounces)
- 6g baking powder (1 1/2 tsp)
- 300g icing sugar for powdering (10 ounces)
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Instructions
- Preheat the oven at 200C / 390F. Place the almonds whole or roughly chopped (depending on whether you prefer the cookies to have whole or chopped almonds inside) on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, being careful not to burn them.
- Use an electric mixer, to mix the butter and the icing sugar (100g/3.5 ounces), for about 20 minutes, until the butter is creamy and fluffy, like whipped cream. (It is very important that the butter is at room temperature.) Add the vanilla extract, the rose water and the ouzo and blend; add the baked almonds and blend again.
- In another bowl, blend the sifted flour and the baking powder. (It is very important to sift the flour, so that the cookies will become light and smooth.) Gradually add the flour into the butter mixture (from step 2) and work the mixture with your hands, until the ingredients are combined and the dough is soft and easy to work. You will need 450-500g of flour, depending on the flour.
- Preheat the oven to 200C; layer the bottom of 2 baking trays with parchment paper and form the kourampiedes. Roll 1-2 tbsps of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough.
- Place the baking trays with the kourampiedes in second and fourth grill of the oven and turn the heat down to 180C. Bake for approx. 20 minutes, until they have a very faint golden tint and are cooked through. Be careful not to overcook them. Leave them aside to cool down for a while. If you try to lift them, while still warm, they will break.
- In a large bowl, add 500g/18 ounces of icing sugar and dip the kourampiedes (in batches) in the sugar, rolling them around, so that the sugar sticks on all sides. Place on one or two large platters. When done, sift the extra 500g/18 ounces icing sugar over the kourampiedes.
Nutrition
- Serving Size: 1 cookie
- Calories: 142kcal
- Sugar: 8g
- Sodium: 1.2mg
- Fat: 5.4g
- Saturated Fat: 2.7g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 21.8g
- Fiber: 1.5g
- Protein: 2.6g
- Cholesterol: 10.8mg
Keywords: Kourabiethes, kourabiedes recipe with ouzo, Greek kourampiedes
Got a comment or suggestion? Drop us a note in the comments section below. And as always, don’t forget to share with your friends and family!
12 Comments
-
jake
December 10, 2015 at 15:15 ·Reply
Hello Eli, Thanks for the recipe. What is cow milk butter. I have never used or seen this ingredient.
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jake
December 10, 2015 at 15:25 ·Reply
It is okay. It is just butter. I got it.
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Pollet Geert
June 28, 2023 at 10:17 ·Reply
Ze zijn verrukkelijk ♥️♥️. Ik bak ze eerste keer met dit resept. Het zijn de details !!!!!
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abigail
December 19, 2016 at 15:40 ·Reply
what
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abigail
December 19, 2016 at 15:42 ·Reply
hola
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PURETTE
July 18, 2017 at 18:15 ·Reply
Thx sweedi in Africa we also get butter from other animals milk so it DOES help to know cows milk butter
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Jesse Kyriakopoulos
December 23, 2017 at 06:44 ·Reply
One note should be added to the instructions, and it’s kind of obvious but I overlooked it: Let the almonds cool completely after toasting. I melted my wonderful creamed butter :(.
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Kim
June 26, 2020 at 07:55 ·Reply
Hi Eli,
How long do these last? Is it best to sore in air tight container just on the bench or in the fridge?? -
Linda Jo Stevens
July 31, 2020 at 01:33 ·Reply
I use a bit of ouzo in them
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rashelika
September 1, 2021 at 22:26 ·Reply
My mother always made these and before baking them she would pin a
whole clove in the middle of each cookie. The clove stick would make the kitchen so much more fragrant! Make sure to remove the clove after taking out of the oven and before you pour the powdered sugar on them. -
Theo
March 27, 2023 at 17:50 ·Reply
No eggs???
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Sophie
November 30, 2023 at 23:36 ·Reply
Hi, I remember making these with my late mum. Please could I have the oven temperatures for an electric fan oven?
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