Kourabiedes – Traditional Greek Christmas sweets.

An Incredibly Easy Gluten Free recipe That Works For All

Dreaming of a White Christmas? Well with these almond snowball cookies you will definitely be on trend.

The holiday spirit usually always involves decorating the home: living rooms light up with their festive best and ovens are ablaze baking cakes and cookies galore.

Over the centuries each country has its own set of traditions & recipes that are linked to the festive season.

In Greece amongst numerous customary sweets one that stands out are Kourabiedes – a buttery almond cookies, immersed in powdered sugar. They can be found almost in every home decked out as a pyramid, on a large round platters.

With few ingredients this buttery cookie simply melts in your mouth and also looks amazing on your coffee table.   They are also the perfect hand made gift for your family and friends.

So get the kids in kitchen and make these yummy cookies that will be a sure hit with all the fam & friends!

Here is a gluten free version courtesy of op Greek chef, Aris Petretzikis

Gluten free Snowball Almond Cookies – Kourabiedes

• Preheat oven to 190* C (374* F) Fan.
• Melt the butter in a small saucepan over medium heat and remove the white froth with a slotted spoon.
• Transfer to a bowl and add the brandy, rosewater, vanilla extract and icing sugar. Whisk.
• In a separate bowl, combine the flour and baking powder.
• Lightly crush the almonds in a food processor and add them to the bowl with the flour.
• Gradually add the dry ingredients to the wet ingredients. Begin mixing with a wooden spoon and then continue mixing with your hands until you create a nice dough.
• Shape the mixture into almond cookies (kourabiedes) that should be the size of a small walnut (30 g).
• Place them on to a nonstick pan or a baking pan lined with parchment paper.
• Bake for 25-30 minutes.
• When ready, remove from oven and carefully remove them from the baking pan and place on a wire rack to cool. When they are warm they are very soft.
• When completely cool, sprinkle with some rose water.
• Dust with some icing sugar using a sifter.