Kourabiethes are traditional Greek almond shortbread biscuits. Synonymous with every Christmas and Easter celebration at our house growing up, I would inevitably end up dusted in a cloud of icing sugar as I ate through the snowy pile on my plate. My kids love creating faces on their kourabiethes by swiping through the icing sugar with their little fingers. They are such a playful biscuit.
My gluten free Greek kourabietha recipe is beautifully fragrant and buttery with the perfect amount of crunch from toasted slivered almonds and a gorgeous aroma from rosewater and ouzo. Toasting the slivered almonds is very important because you want that all important crunch and warm nutty toasted notes.
The traditional way to shape kourabiethes is in a crescent shape but feel free to roll the dough into round balls. You can even use a star cookie cutter for a christmas themed biscuit as a gift for family and friends. Dust generously with icing sugar. No amount is ever too much!
- 250g unsalted butter, room temperature
- 80g or ½ cup pure icing sugar, sifted
- 360g or 2¾ cups Bob's Red Mill 1 to 1 plain gluten free flour*
- 110g slivered almonds, toasted
- 1 tbs ouzo
- 1 tsp sea salt
- 1 tsp vanilla extract
- 1 tbs rosewater (optional)
- Extra icing sugar for dusting
- * Available at Coles supermarkets and health food stores
- Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
- Beat butter and icing sugar until pale and fluffy.
- Add remaining ingredients and stir to combine. If your dough is to sticky to roll, add more flour.
- Roll dough into crescent shape and place on baking tray. Bake for 25 minutes until browned.
- Remove from oven and cool on tray. Dust liberally with icing sugar.
- Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone mat.
- Beat butter and icing sugar 15 sec/speed 5.
- Add remaining ingredients and mix speed 4/reverse mode/30 sec. If your dough is too sticky to roll, add more flour.
- Roll dough into crescent shape and place on baking tray. Bake for 25 minutes until browned.
- Remove from oven and cool on tray. Dust liberally with icing sugar.
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