Kourabiedes (wedding cookies)
Method
Kourabiedes (aka wedding cookies)--light, melt in your mouth cookies with a delicious crunch of toasted almonds are found in just about every Greek home during the holiday season, and in abundance--usually stacked high on plates, prominently placed for all to enjoy.
In fact, one year we had so many that I put some away and forgot about them until I happened upon them 3 months later in March. They looked and smelled perfect, so I tried one out of curiosity...and it still tasted amazing! I think coating them in inches of powdered sugar preserves them for a really long time!
Traditionally these cookies are only made during the holiday season, but since the arrival of electric mixers, they are easy to make anytime of year!
This is because the secret to making these is beating the butter and sugar for about 20 minutes with a mixer-- until it looks as white and fluffy as whipped cream! Just imagine doing that by hand!
I did not know this secret the first time I made these, which became a delicious mess of crumbs! So the next time, I turned to the famous master chef of Greek pastries and sweets, the amazing Stelios Parliaros-- and through his recipe + video I learned how to make them the right way--and they come out perfect every time!
- Toast almonds in preheated oven 325F for 15 minutes then chop into big pieces and set aside
- Mix flour, baking powder and salt together--if flour is lumpy, sift--and set aside
- Beat butter and sugar on high speed for 15-20 minutes until as white and fluffy as whipped cream
- Add brandy and vanilla, beating until just incorporated
- Add flour, baking powder and salt mixture until just incorporated
- Add almonds kneading by hand until well mixed
- Shape into crescents or balls
- Cook for 30 minutes in pre-heated oven at 325F
- Leave them to cool completely and generously sprinkle with powdered sugar
