Kourampiedes are my favorite cookies and they are not just for Christmas! They are pleasant to eat all around the year as long as you pay attention to the quantities you eat. I don’t have such a problem as I can never pay attention to the quantities of kourampiedes that I eat! 😊
My sons also eat kourabiedes a lot! This year I made 3 portions of gluten-free kourabiedes and my mother made 3 more portions with gluten. Only few of them are left and we will probably go for two more portions as I see it.
The recipe is simple and is the same, whether you make it with gluten-free flour or with gluten. The secret is the cow butter!!! Especially for the gluten-free kourabiedes the first little secret is that you must leave the mixture in the refrigerator before baking. The second secret is to let them cool well before you remove them for the baking tray and sprinkle the powdered sugar on top.
I’ve tried three different flours and they all worked well. The ones I made with gluten free mix flour for bread turned out firmer. The ones I made with pastry mix gluten free flour from two different companies came out lighter. With one flour, they are more biscuity and sweeter, and with the other, crunchier. Anyway, they were all well eaten!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Beat the butter well with a mixer to make it foamy.
Add the sugar, vanilla and salt and continue beating.
Add into this, sifted flour little by little, continuing with the mixer.
Once homogenized, add the ground almonds and mix so that it goes throughout mixture.
Since dough will now be quite firm, continue by hand.
Leave the dough for an hour or two in the fridge.
Preheat the oven to 180°C/350°F.
Laying greaseproof paper on 2 pans, shape kourabies and place them on pan, at a distance from each other. The dough makes about 25-30 pieces.
Bake for about 25 Minutes at 180°C/350°F.
Wait for them to cool down very well.
Spray them with flower water and sprinkle with icing sugar.
Ingredients
Directions
Beat the butter well with a mixer to make it foamy.
Add the sugar, vanilla and salt and continue beating.
Add into this, sifted flour little by little, continuing with the mixer.
Once homogenized, add the ground almonds and mix so that it goes throughout mixture.
Since dough will now be quite firm, continue by hand.
Leave the dough for an hour or two in the fridge.
Preheat the oven to 180°C/350°F.
Laying greaseproof paper on 2 pans, shape kourabies and place them on pan, at a distance from each other. The dough makes about 25-30 pieces.
Bake for about 25 Minutes at 180°C/350°F.
Wait for them to cool down very well.
Spray them with flower water and sprinkle with icing sugar.
- Leave the mixture in the fridge for at least 1 hour so that the ingredients bind. Since you will need to wait for the 1st pan to bake, put the rest, back in the fridge so they don’t spread too much on the pan when they are baked.
- Allow them to cool thoroughly before sprinkle them with icing sugar and before transporting them as they may break and fall apart.
- If you don’t like flower water you can skip it. It just gives an amazing aroma and also helps the icing sugar stick to them more easily.
- I’ve tried three different flours and they all worked well. The ones I made with gluten free mix flour for bread turned out firmer. The ones I made with pastry mix gluten free flour from two different companies came out lighter. With one flour, they are more biscuity and sweeter, and with the other, crunchier. Anyway, they were all well eaten!
- This dose yields approximately 25-30 pcs. not too big ones.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
18
Looking forward to trying this recipe but with vegan butter, if does not work will make more after Christmas 🙂
Wish was able to copy and paste the ingredients on my shopping list, or being able to highlight them so I can see what they are – the once I have never used before.
PS. Not sure if you or your website designer can do something with the box below; had hard time clicking to prove that I am not an Elephant, as everything overlaps. Now I have to do it again because “verification expired”.
Thank you very much for your comment. With vegan butter (margarine) will work as someone do it this year and send me photos. Since I have your mail, I have already send them to you. Please check it. Sorry but copy/paste is forbidden since someone copy my recipes and photos and presented that they was hers. 🙁 But you can print the recipe.
Do not hesitate to ask me more infos about ingredients and recipes. You can also send DMs at my social channels if you prefer.
As far for clicking the box below, I’m working on it to find what’s going wrong. I’m the designer also behind my blog but I don’t have site developer skills so it takes a little (or much) longer for me.
Thank you for the explanation. People, we are interesting species for sure.
Unfortunately, I cannot even paste the comment I just emailed you, which hard since my arm is not so happy lately.
I made them with vegan butter, has canola oil here in Canada, and used almond butter to substitute the egg. I believe put a little extra baking powder, or vanilla — which I do not usually use — and has an aftertaste, which gets covered with the icing sugar. My celiac friends like them. I am not celiac, just intolerance to gluten.
Thank you,
Sofia
I’so happy for you and so pleased that you did this recipe for a celiac. A big smile is allover my face now! Thank you so much for your reply! As far for copy/paste I’ll reply to your mail.
Happy New Year!
❤️ Vivo ❤️
Thank you for the mails you sent me!