Kourabiethes flavoured with ouzo
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!
Marthinus StrydomThe Story
Kourabiedes (singular kourabies), the other Greek Christmas staple, originated from Turkey, where they are called kurabiye. In Turkish etymology the word is from the root “kuru” (dry), and “biye” (biscuit). It is a rounded butter cookie with pieces of almond inside, the entire outside covered in powdered sugar.
The word “biscuit” was formed in the Middle Ages, a derivation of the Latin “bis-cuit”, meaning baked twice. But even that word has a Greek etymology, coming from the ancient Greek root “di-pyron”.
The technique of baking things twice, as also evidenced in the modern “biscotti” type cookies, makes them very dry so that they don’t spoil quickly. In times of old, the cookies were made to last a long time so that soldiers and seafarers could take them to sea or eat them on their campaigns.
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Turkey
Turkey
From R38,900
Room: Room as per Itinerary
Valid from: 01-Apr-25 to: 31-Oct-25
Book before: 23-Oct-25
Ingredients
Method
- 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.
- 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.
- 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 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 icing sugar over the kourampiedes.
