Sugartia Recipes

Kourabiedes

Classic buttery kourabiedes with lightly toasted almonds, SUGARTIA powdered sugar and a delicate aroma of rose water.

1 hour

Μέτρια

30 kourabiedes

STEP-BY-STEP RECIPE

Ingredients and preparation

Follow the recipe steps and create a sweet, aromatic result with the quality of SUGARTIA.

Ingredients

For approximately 30 kourabiedes of 40 g each

Dough

265 g butter, 82% fat
40 g goat butter, cold (4°C)
1 vanilla
10 g White Granulated Sugar SUGARTIA
50 g SUGARTIA icing sugar
505 g soft flour
5 g baking powder
125 g almonds, lightly toasted and crushed

Assembly

60 ml rose water
500 g SUGARTIA icing sugar

Sweet Secret

For a more stable result, let the kourabiedes cool completely before sprinkling them with rose water and coating them in icing sugar, so the sugar does not melt on them.

Preparation

Beat the two types of butter with the vanilla and the two types of sugar in a mixer with the whisk attachment, on medium to high speed, until the mixture becomes very fluffy.

Switch to the paddle attachment and, on low speed, add the flour, baking powder and almonds.

Continue beating until the mixture is combined.

Shape round kourabiedes, place them on a baking tray lined with non-stick baking paper and bake in the oven at 180°C for approximately 25 minutes.

Let the kourabiedes cool.

Sprinkle them with rose water, place them in a bowl with powdered sugar, mix gently with your hands and arrange them on a tray.

Sift icing sugar over the top.

INSPIRATION

Ideas to enjoy this recipe differently

Small serving ideas and suggestions that can make every sweet creation even more aromatic, enjoyable and special.

For the festive table

Serve the kourabiedes on a large platter with extra icing sugar on top for a classic festive presentation.

With coffee or Greek coffee

Pair kourabiedes with a warm coffee for a traditional sweet treat with a rich buttery flavor.

As a gift treat

Place the kourabiedes in small boxes or bags and offer them as a homemade sweet gift.

With extra aroma

For a more intense aroma, add a little extra rose water at the final sprinkling stage, without making the kourabiedes too wet.