See also my previous recipe.

Frosso gave me the recipe she had gotten from Mrs Dandoura, mother of her class-mate and best friend Chrysouli who recently passed. Mrs Dandoura had learned to make kourambiedes from her mother and grandmother. They came from a wealthy, shipping Galaxidi family, a town 15 klm southwest of Delphi that had flourished in the 18th and through the 19th century as a result of maritime trade and commercial exchanges with the West due to its exquisite natural port.

Calculating the generations that baked these festive cookies, we concluded that the recipe must be at least 200 years old.  Thus kourambiedes were not, as the Greek version of Wikipedia cites “brought by prosfyges (refugees),”  the Anatolian Greek population who fled after the defeat in the Greco-Turkish War (1919–1922) from Smyrna (Izmir) and other parts of Turkey. Prosfyges did, indeed, introduce quite a few special foods to Palaioelladites —the local Greeks– but certainly kourambiedes were already part of the local festive table in many parts of the country.  

Probably the word kourabies (plural kourabiedes) derives from Qurabiya a Persian and/or Arabic word with many variations, used for similar short-bread cookies throughout the Eastern Mediterranean and north Africa. Often sprinkled or with the addition of rose or citrus-flower water, I have not seen any version of these cookies that contained so many spices, and I just imagine that the cosmopolitan Galaxidi merchants were maybe inspired by the festive European/Grerman cookies. But this is my assumption, as I am also baking Pfeffernüsse and Lebkuchen these days…

Paula Wolfert in her wonderful 1988 book ‘Paula Wolfert’s World of Food‘ has a version of kourabiedes she calls ‘Greek Butter-Almond Cookies’ and over the years she kept telling me how amazing they were. As she wrote in the headnote she served them in her wedding, as many Greek families do.  

Makes about 30 large or 40 small cookies.

1 1/3 cup butter, or a combination sheep’s milk and regular butter, oftened

 1/4  cup confectioner’s sugar, plus about 2 cups to coat the baked cookies

1  egg yolk

2  tablespoons mastic-flavored liqueur, ouzo, Pernod, or any anise-flavored liqueur 

1  cup un-skinned almonds, toasted in the oven for about 20 minutes and coarsely chopped 

2 1/2 -3 cups unbleached cake or all-purpose flour

1/2 teaspoon freshly ground pepper (optional)

1 1/4 teaspoon baking powder

About 1/4 of a nutmeg, freshly ground

1/2  teaspoon ground cinnamon

About 1/4 cup citrus-blossom water to sprinkle the cookies

In a food processor or electric mixer, beat the butter for about 6 minutes until very light and fluffy. Gradually add the sugar and the the egg yolk, and continue beating, then add the liqueur or ouzo and process for 2-3 minutes more.

Sift the flour with the baking powder, and the spices.

Fit the processor with a dough hook and gradually add the flour. Process the mixture for just a couple of minutes, until a soft dough forms. Add the almonds and process until the dough is smooth again, about 1 minutes more.

Preheat the oven to 350º F (180º C).

Shape tablespoons of dough into round, oval, or crescent-shaped cookies, and place on a cookie sheet, leaving about 1 inch between the cookies so that they won’t stick together as they expand.

Alternatively flatten the dough on the work surface making about 1/3 inch thick squares, and with small cookie cutters cut rounds, squares or crescents. Collect and flatten the leftover dough, then cut into shapes again.

Bake for about 25 minutes, until pale golden. Cool for 5 minutes then sprinkle with the flower water.

Spread 2 cups confectioners’ sugar on a large serving plate. Very carefully, because they break easily, roll each cookie in the sugar, and place on a rack to cool.

Proceed with all the cookies, adding more sugar to the plate as necessary.

The post Galaxidi Kourambiedes: a New, Very Old Festive Treat appeared first on Aglaia's Table οn Kea Cyclades.

The old island recipes called for lard, as butter was not a common ingredient, while the special lard from the belly of the freshly slaughtered pork was used for these, and other festive winter sweets .

In most recipes from the mainland and the north kourambiedes are made with the strongly-flavored sheep’s milk butter, while there are also also somre Lenten versions made with olive oil.

Today most homes and bakeries prepare the cookies exclusively with butter, or a combination of butter, often with some sheep’s milk butter. I do love this old, Cycladic version which you can try if you can get good lard.

Makes about 30 large or 40 small cookies.

1/2 cup lard or butter, softened

1/2 cup light, mellow olive oil (not fruity)

1/3 cup confectioners’ sugar, plus about 2 cups to sprinkle on the cookies

1 egg yolk

Zest of 1 large lemon

3 tablespoons ouzo, Pernod, or any other anise-flavored liqueur

3 cups unbleached cake or all-purpose flour

1 ½ teaspoon baking powder

½ teaspoon ground white pepper (optional)

1/2 teaspoon salt

1 cup coarsely ground toasted almonds (not skinned)

In a food processor or electric mixer, beat the lard or butter and olive oil with 1/3 cup confectioners’ sugar for about 6 minutes. Add the egg yolk, lemon zest, and ouzo and process for 2-3 minutes more. Sift the flour with the baking powder and the pepper, if using. Fit the processor with a dough hook and gradually add the flour. Process the mixture for 2-3 minutes, until a soft dough forms. Add the almonds and process until the dough is smooth again, about 1-2 minutes more.

Preheat the oven to 350º F (180º C).

Shape tablespoons of dough into round, oval, or crescent-shaped cookies, and place on a cookie sheet, leaving about 1 inch between the cookies so that they won’t stick together as they expand.

Alternatively flatten the dough on the work surface making a square about 1/4 inch thick, and with small cookie cutters cut rounds, squares or crescents. Collect and flatten the leftover dough, then cut into shapes.

Bake for about 25 minutes, until pale golden. Cool for 10 minutes.

Spread 1 cup confectioners’ sugar on a large serving plate. Very carefully, because they break easily, roll each cookie in the sugar, and place on a rack to cool. Proceed with all the cookies, adding more sugar to the plate as necessary.

Finally, sift additional sugar on top of the cookies and let rest for 3 to 4 hours or overnight. Carefully pack the cookies in boxes, spreading a piece of waxed paper between each layer.

Toasted Almond Cookies will keep in an airtight jar for 2 months or longer.

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