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 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.
- This dose yields approximately 25-30 pcs. not too big ones.
Good Luck and Bon Appétit!!!
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