Kourambiedes (pronounced koor-ah-bee-eds) are those little Greek butter cookies that are usually shaped like a moon or a half-moon and are covered in powdered sugar.
They’re buttery and melty and perfectly crumbly (and second only to baklava for messy cookies to eat). They’re one of my favorite cookies of all time. They usually show up around Christmas, but honestly, they’re great year round.
Around Boston, you can find them at Steve’s Greek Cuisine on Hereford Street in Back Bay or the Arlington Bakery on Mass. Ave. in Arlington, both of which specialize in Greek food and baked goods.
Of course, you can always make your own, using my cousin Toula’s recipe. She dicated this recipe to me years ago, at my mother’s kitchen table one Easter.
Kourambiedes
2 eggs
1 lb. unsalted butter, softened
1/2 tsp. baking powder
1/4 cup powdered sugar
61/2 cups flour
1/4 cup sliced almonds
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper (or grease them if you don’t have parchment paper) and set aside.
Saute your almonds in a little olive oil until they’re a lightly browned. Set them aside. When they’ve cooled, chop them up finely.
In a mixer, beat the softened butter with the sugar until fluffy. Add the eggs and beat to combine. Stop your mixer. You’re mixing by hand from here.
Add the flour a few spoonfuls at a time and mix it by hand until all your flour is in there and is combined. Add the chopped almonds and mix. You’re ready to shape your cookies.
Shaping your kourambiedes
You have a few options here. You usually see these cookies in either half-moon or round shapes. Toula makes them in an “S” shape, so that’s usually what I do.
Whatever shape you choose, you want the cookies to be about 1/2″ high before they’re baked.
Bake at 350 degrees for 40-45 minutes or until they’re golden brown on the bottom. Let them cool for a few minutes when they come out of the oven, then roll them in powdered sugar when they’re still warm. Dust them again when they’re cool. Serve.
