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Upgraded Greek Kourabiedes (Ouzo & Roasted Nut Butter Cookies)

Greek Desserts, Holiday Cookies, Butter & Shortbread Cookies, Nut-Based Sweets

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Upgraded Greek Kourabiedes (Ouzo & Roasted Nut Butter Cookies)

Greek Desserts, Holiday Cookies, Butter & Shortbread Cookies, Nut-Based Sweets

PREP tme 20 minutes (plus 30 minutes chilling time)
cook time 18-20 min
TOTAL time  1 hour 10 minutes
Yield  1 hour 10 minutes
Difficulty Easy

Ingredients

  • Dough Base: 2.5 cups natural almond flour, 100g soft butter (room temperature), 100g powdered sugar (plus extra for dusting), 1 egg, 2 tbsp Ouzo (or anise extract/liqueur), 1 tbsp rose water, ½ tsp ground cinnamon, ½ cup semolina (or swap for almond/GF flour for celiacs), ¼ cup all-purpose flour, 1 packet baking powder (10g), pinch of salt, optional lemon zest

  • Toasted Nut Mix: 100g sliced/chopped almonds, 100g chopped pistachios, 1 tsp extra virgin olive oil, pinch of salt (for dry roasting)

Method

  1. 01

    Toast Nuts:Enhances nuttiness.

    Toast chopped almonds and pistachios in a dry skillet with 1 tsp olive oil and a pinch of salt over medium heat until fragrant. Remove and cool completely.
  2. 02

    Cream Butter & Sugar:Whip until light.

    Whip soft butter with 100g powdered sugar in a stand mixer or bowl until fluffy and pale.
  3. 03

    Add Aromatics:

    Beat in the egg, Ouzo, rose water, and optional lemon zest until combined.
  4. 04

    Fold Dry Ingredients:

    Fold in almond flour, semolina, all-purpose flour, cinnamon, salt, and baking powder. Stir in the toasted almonds and pistachios until a soft dough forms.
  5. 05

    Chill Dough:At least 30 minutes.

    Wrap dough and chill in the refrigerator for at least 30 minutes. (Chilling creates characteristic cracks during baking where powdered sugar melts in).
  6. 06

    Shape, Bake & Dust:180°C for 18–20 minutes.

    Shape chilled dough into crescent shapes or round balls. Bake at 180°C for 18–20 minutes until light golden. While warm, roll generously in powdered sugar.

Step by step

Clear process images displayed in the same order as the method.

Add the base dry ingredients or nut meal into your mixing bowl. 1
Pour Dry Base Ingredients:

Add the base dry ingredients or nut meal into your mixing bowl.

Pour in additional flour or powdery dry components. 2
Add Flour and Powders:

Pour in additional flour or powdery dry components.

Combine and work the ingredients together by hand. 3
Mix Wet and Dry Components:

Combine and work the ingredients together by hand.

Pour in milk or other liquids to bring the dough together. 4
Incorporate Liquid:

Pour in milk or other liquids to bring the dough together.

Use a round cutter or cup rim to stamp out distinct crescent-shaped cookies from the log. 5
Cut Crescent Shapes:

Use a round cutter or cup rim to stamp out distinct crescent-shaped cookies from the log.

Arrange the finished baked crescents on a decorative blue-and-white plate and finish with powdered sugar and lemon zest 6
Final Plated Presentation:

Arrange the finished baked crescents on a decorative blue-and-white plate and finish with powdered sugar and lemon zest

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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