Though I cannot claim credit for this recipe (it was sitting in my cook book where I get the recipes from the internet more often than not), I have had kourabiedes or Greek almond snow biscuits since I was a child; Greek bakeries make them with superhuman ardor alongside melomakarona. My grandmother has yet to share her secret recipe with us, but maybe next year! For now, here’s this recipe that has yet to fail me. The biscuits are by nature quite dry but full of texture; they crumble in your mouth, while they maintain their crunch.
Written by Elena Zolotariov, IES PhD Candidate.
- Preheat the oven to 180 degrees celsius.
- Whisk your butter (it should be room temperature). Then add the icing sugar and vanilla and rosewater; whisk again. Keep beating until your concoction looks like whipped cream; it should be fluffy. Add the almonds and whisk until they have all been distributed evenly.
- Start adding the flour. I'd sift it through so it's extra fine. Don't do it all at once. Sift some flour, fold it in gently and once it's blended, repeat until you have no flour left.
- This is an important step: the reason that kourampiedes might not be able to hold their shape when being baked is because the butter melts faster than the flour is being baked and formed. Therefore, you might want to let your mixture rest in the fridge for a while: I'd say about 20-25 minutes.
- When molding the ball (should be about 27g), make sure the dough doesn't stick to your hands; if it does, this might be an indication that you need a little bit more flour.
- Place them on your baking sheet. Push the top in with your finger so it forms a little dimple in the middle.
- Bake for 20-25 until they look light golden.
- Remove from oven. Leave them to cool as they are very delicate and fragile. Once they've cooled down, they should also be hardened.
- Once they have cooled down, shower them in sifted icing sugar et voilà!