Kourabiedes with caramel (cookies for Christmas)

Kourabiedes karamelomena (Greek Christmas cookies with caramelized almonds)

Making these cookies almost annually, I've gotten used to adapting them according to my mood or what I have in the pantry. This time, I played with the almonds and caramelized them before adding them to the dough. The result is a Kourabiedes that doesn't have the classic texture, but a more interesting one – crunchy from the almonds and tender from the butter. I always let them cool completely before rolling them in powdered sugar, so the sugar doesn't melt and they keep that thick white layer, just as they should.

Quick Info

Total time: about 1.5 hours (includes cooling and caramelizing the almonds)
Preparation time: 40 minutes
Baking time: 20-25 minutes
Servings: 40-45 cookies, depending on size
Difficulty: medium (you need a bit of patience for caramelizing and for the butter)
Recipe type: Christmas cookies, traditional Greek dessert

Ingredients

For caramelized almonds:
150 g blanched almonds
50 g sugar
water (enough to cover the sugar at the beginning of caramelization)

For cookies:
350 g butter (clarified, see preparation method; if you don't want to clarify it, use regular butter)
110 g powdered sugar
1 vanilla pod (seeds)
150 g caramelized almonds (the ones above)
half a teaspoon baking powder
30 ml dark rum
600 g flour
powdered sugar (for decorating, enough to coat well at the end)

Preparation method

1. Caramelizing the almonds

Put the almonds together with the sugar and enough water in a small saucepan, just enough to cover the sugar. Put on high heat and let it heat until it starts to boil. Stir frequently. After a few minutes, the water will start to evaporate, and the sugar will caramelize, the almonds will take on a brown-golden color. When the caramel has formed and the almonds have stuck together, immediately pour them onto a baking sheet. Spread them a little so they don't stick too much to each other. Let them cool completely.

2. Clarifying the butter (optional, but worth it for authentic texture)

Put 500 g of butter to melt over low heat or in a bain-marie. After it has completely melted, let it sit for a bit without stirring. With a spoon, gently take the clear part from the surface – that is the clarified butter. At the bottom of the pot will remain the whey/milk, which you won't use. For the recipe, you will need 350 g of clarified butter.

3. Preparing the dough

Put the clarified butter (or normal, if you don't feel like clarifying it) in a large bowl and beat it with a mixer together with the powdered sugar and the seeds from the vanilla pod. Cut the pod lengthwise, scrape the seeds with the tip of a knife, and put them in the bowl. Mix on high speed for about 20 minutes. Even though it seems like a long time, I've tested it several times and it really helps with the final texture – they come out fluffier and break easily when you bite into them.

Add the flour mixed with the baking powder, a little at a time. Add the rum as well. Mix on low speed or manually, so you don't scatter the flour. Meanwhile, put the cooled caramelized almonds in a bag and crush them lightly with a rolling pin or the bottom of a pot. Don't turn them into powder, just make them smaller pieces, not too fine. Add them to the dough and mix for another 10 minutes to incorporate everything. The dough should result in a soft, but easy-to-shape consistency.

4. Shaping and baking

Take pieces of dough about the size of a walnut and form small balls. Place them on a baking sheet lined with parchment paper, leaving a little space between them (they don't rise much when baked). Put the tray in the preheated oven at 170°C. Bake for 20-25 minutes. The cookies should be lightly browned on the bottom but remain light on top.

5. Cooling and finishing with powdered sugar

Remove the tray, let the cookies cool completely on the paper or on a rack. Don't touch them while they are warm, as they are very fragile. When they are cool, put a generous amount of powdered sugar in a bowl. Take one or two cookies and roll them in the sugar, then place them on a platter or in a cookie box. Finally, sprinkle a thick layer of powdered sugar on top, using a sieve or strainer. You can stack more layers of cookies, alternating with powdered sugar.

Why I make the recipe often

I prepare them almost every year during the holidays because they keep well for a few days and don't soften or dry out suddenly. The caramelized almonds give an interesting texture, and the dough is very tender. They are practical for platters or for sweet gift boxes.

Tips and variations

Tips

Clarifying the butter is not mandatory, but if you have patience, it makes the cookies finer. Use quality butter; otherwise, the texture won't be as pleasant. When mixing, even if the time seems excessive, don't skip it – it helps a lot.

Substitutions

You can use regular butter instead of clarified if you're in a hurry. If you don't have blanched almonds, use any almonds – just make sure they are without skin. The rum is not strong, but you can omit it if you don't prefer it.

Variations

I have also tried with caramelized hazelnuts, but the taste is different and not as distinctly Greek. If you want an extra flavor, add a bit of grated orange zest to the dough.

Serving ideas

I usually place them on a large platter, with thick layers of powdered sugar, alongside other Christmas cookies. They are also suitable in boxes for sweet gifts.

Frequently asked questions

How long does it take to caramelize the almonds?
The process takes no more than 10 minutes, but you need to stay close to the pot and stir constantly. The caramel forms quickly after the water reduces.

What do I do if I don't have a mixer?
You can use a sturdy whisk, but it will be hard to aerate the butter as much. The texture will be a bit denser, but they will still turn out good.

Can I make them with margarine?
I do not recommend it; the taste and texture will not be the same. Butter really matters here.

Do I have to put the powdered sugar only after cooling?
Yes. If you roll them in sugar while they are warm, the sugar melts and the characteristic layer does not remain on the surface.

Can I keep them longer?
Yes, they keep well in sealed boxes at room temperature for 5-7 days.

Nutritional values

Approximate estimate for 1 cookie (out of 45 pieces): 110 kcal, 6 g fat, 13 g carbohydrates, 1.5 g protein. These are indicative values, as the size may vary. The caramelized almonds and butter raise the fat percentage, while the powdered sugar adds carbohydrates.

Storage and reheating

These cookies store very well in metal or plastic containers with lids, in a cool, dry place. They do not need reheating, and in fact, they keep well for several days without losing their texture. If you leave them out too long, they can dry out, or the powdered sugar can attract moisture. After 5-7 days, the texture becomes crunchier, but not unpleasant.

 Ingredients: For caramelization: 150 g of blanched almonds, 50 g of sugar, water. For cookies: 350 g of butter, 110 g of powdered sugar, 1 vanilla bean, 150 g of caramelized almonds (the ones we prepared), half a teaspoon of baking powder, 30 ml of dark rum, 600 g of flour, plenty of powdered sugar for decoration.

 Tags:  cookies biscuits christmas recipes