Griekse amandelboterkoekjes (Kourabiedes)
Κουραμπιέδες KourabiedesZeg het: koo-rah-BYE-thess
Kourabiedes zijn de geliefde feestelijke shortbread-koekjes van Griekenland, traditioneel gemaakt voor Kerstmis en bruiloften. Boterachtig, kruimelig en bezaaid met geroosterde amandelen, ze smelten in de mond en laten een wolk van zoete poedersuiker op je vingers achter. Hun delicate oranjebloesem- of rozenwateraroma en royale coating van poedersuiker maken ze direct herkenbaar op elke Griekse feesttafel. Families bakken enorme hoeveelheden om te delen met buren en gasten, waardoor de keuken verandert in een besneeuwd wonderland van suikerstof.
Griekse amandelboterkoekjes (Kourabiedes)
Κουραμπιέδες, Kourabiedes
Uitgesproken koo-rah-BYE-thess
- Voor
- 6
- Voorbereiding
- 30 min
- Bereiding
- 20 min
- Totaal
- 50 min
- Niveau
- Gemiddeld
Ook ei-vrij.
Allergenen: bevat gluten, melk, noten. Controleer etiketten op verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.
Bereiding
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and ½ cup (60 g) powdered sugar with an electric mixer until pale and fluffy, about 4 minutes.
Add the vanilla and rosewater (or orange blossom water) and beat until fully incorporated.
Fold in the chopped toasted almonds with a spatula.
Sift together the flour, baking powder and salt. Gradually add to the butter mixture, mixing gently until a soft dough forms. Do not overwork.
Shape the dough into 1-inch (2.5 cm) balls or crescents and place 1 inch apart on the prepared sheets.
Bake 18–22 minutes until the edges are lightly golden and the cookies are firm but still pale.
Let the cookies cool on the trays for 5 minutes, then transfer to a wire rack until completely cool.
Sift a thick layer of powdered sugar onto a large tray. Roll each cooled cookie in the sugar until generously coated, then transfer to a serving plate and dust with a final snowfall of sugar.
Regionale varianten
Some regions add a touch of ground cinnamon or cloves to the dough. Modern bakers occasionally substitute half the butter with olive oil or use walnuts instead of almonds.
Opmerkingen van de kok
- Toasting the almonds beforehand gives deeper flavor and better texture.
- The dough should feel like soft playdough; if it is too sticky, chill 15 minutes before shaping.
- Store in an airtight tin between layers of parchment; the sugar coating helps them keep for up to 3 weeks.
Serveer met
Greek coffee, sweet dessert wine or a glass of cold milk.
Van tevoren maken en bewaren
Cookies keep beautifully for 2–3 weeks in an airtight container at room temperature. Re-dust with fresh powdered sugar before serving if needed.
