My grandma used to make them at Christmas. We used to love them. I’ve never tried to make them myself but will try them. She always made them crescent shaped.
Dimitra, I made kourabiedes for the holidays using your recipe and instructions. When guests and friends came by I put out platters of these delicious cookies and watched them disappear before my unbelieving eyes. For Valentine's Day I cut them heart-shaped, dusted them and placed them in pretty paper liners. They disappeared again! By the way, your snowman rubber spatula is the cutest!
It’s funny how these cookies seem to pop up in so many cultures. My family does a Russian version, but I think I’m going to try yours for my Christmas cookie plate. Thanks! :-)
Best ever.. melted in my mouth.. never thought I could make these so perfect.. thank you. Only one substitute.. rose water instead of almond extract..! And 1/2 the toasted almonds chunks.. best cookies I ever made.. thanks again Dimitra!!
Made these today, so many versions around!!! Have always made my grandmother's version which is definitely more of a shortbread dough, with no almonds or eggs!!! I like yours and i like her simple version as well!! I think perhaps depending on what island you came from the people used what ingredients they had available!!! Another version was with 1 Tablespoon of grated orange rind, which i didn't add!!! Anyway hubby and i really enjoyed your version and had 5 each, which speaks for itself!!!Thanks!!!
Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! ; )
I’ll say it again. You are wonderful. Your recipes are clear and concise. I know my mom is looking down at me smiling. So far I’ve made spanakopita, triopitas and kourabiethes. Sorry. I know my spelling is off. My mom didn’t use dill in her spanikopita. She used nutmeg. Thank you again and again.
Your a hoot tasting the cookies and it's 3:24pm.. and need them now..lol making for 4th of July. And making plaki your recipe tonight. "Dimitria in the House!" Lol Ty! Have a good fourth!
Thanks for sharing! I like the idea of not rolling them in the icing sugar too. It cakes on so much! My Yiayia used to add orange blossom and Metaxa or brandy too
Oh my, even the dough is tasty. Dimitra I had to use ground pecans....(no almonds in freezer and I had to make them for company.) They turned out lovely. Thank you for sharing. You are so beautiful in person and spirit...and you remain skinny.....? How do you do it?
I love a shortbread cookie with a cup of tea. Almonds are my favorite nut! This cookie is the BEST of both!! They also ship well. I send them to my daughter. Also use the absolute best quality butter you can find...it makes a huge difference!
Hello Dimitra. Does by any chance you have a recipe gia kourabiedes with gluten free flour like almond flour or gluten free all purpose flour? I looooove kourabiedes BUT cant eat gluten and I would love to make some for Christmas. Thank you.
Hi! I will work on a gluten-free recipe for kourabiedes and if it turns out good, I will share it next month :) Have you tried my amygdalota cookies yet? They're gluten free and so good! Here's the link:ua-cam.com/video/Db-iql0Mrbw/v-deo.html
Hi Dimitra, I made these for Xmas Eve and they were delicious!! I had to stop myself from eating too many...lol If I had more almonds I would whip up another batch tonight :) I have a huge bag of almond meal I'm tempted to try using this but I'm worried it would ruin the mix.
Good morning Dimitra. How are you? It's 9:00am here in Montreal and these look absolutely delicious! Its too bad you don't live next door, I would of paid a visit. I've made these before but never put them in the freezer. I thought maybe it would affect the the baking powder or baking soda (in any given recipe). I like to double and triple my recipes( WE ARE GREEK 😂), so can I make half and put the rest in fridge for the next day? Can I do this with chocolate chip cookies and oatmeal cookies as well? Anyway, I'll try your recipe; it seems to make more. I use 1 pound butter and I make around 35 cookies. By the way, what is the reason for the granulated sugar? I know, too many questions. Lots of love from 🇨🇦!
Good morning Maria! Funny that it's now 9 a.m here and I'm reading this :) Great questions! Freezing hard cookie batters like these, shortbread, or any other batter with lots of butter and very little liquids does not affect the leavening agent at all. Especially in the case of baking powder. These cookies freeze beautifully and last long (not in my home...lol) in there. I usually use double acting baking powder but the regular kind works too. Go ahead and make the "Greek Batch"...haha!! Chocolate chip and oatmeal cookies can be frozen too!! As for the granulated sugar, I used to put more of it for that slightly crisp texture, but a customer at the bakery (where we sold these when we owned it) requested to make them less sweet so I reduced the granulated sugar... Kept that little bit in the recipe. Anyways, thanks for being here!! Lots of love from the U.S.A :) xoxo
Hi Dimitra, thank you for your lovely recipe, can we use almond meal ( store bought) instead of using whole ones? Would the taste be similar? Thanks 🥰🌹🌺🇦🇺💕
These are my faves too. Love them. I do have a couple of questions, first where do you get the butter that is in a block like cream cheese and more personal how many kitchens do you have? I'm new to your channel and watching so many of your videos and I count 3 seperate kitchens. All 3 gorgeous.
lol! First, about the butter. The blocks of butter are usually sold in restaurant supply stores but, Irish butter usually also comes in half pound blocks. About the kitchens, the older videos were filmed in my previous home that flooded during Hurricane Harvey. The second kitchen was the remodel after the flood (white kitchen). After we renovated the home, we sold it and moved to this home. That is my 3-different kitchens explanation. We will be moving again next year and hope to build a studio-kitchen ;)
@@DimitrasDishes Thanks for explaining. I love your videos. I'm a very good cook but I've wanted to learn other Greek dishes for my husband so you're a tremendous help. After 38 yrs I'm still learning. LOL 😉
hi Im Greek, my recipe is traditional. do 1 pound butter with 1 cup powdered sugar and mix till fluffy, add about 4 cups flour, 1 tsp baking powder, 2 egg yolks, 2 tsps vanilla 2 tablespoons of whiskey or brandy (very important) 1 cup of SLICED almonds, mix till isn’t sticky but not dense and bake at 350 until the edges JUST start getting golden brown, the cookie should not be golden brown otherwise it will be very crunchy and ruin them. Kourabiedes should not be dry and crumbly also don’t use almond extract or put the powdered sugar on when the cookies are still hot
Hello Dimitra, your recipe looks very good , i wanted to know if we could make the recipe without eggs please ? Thank you and have nice day. Emily from France 🙂
Hi Emily! I've never tried any egg substitutes. There are many recommendations on google.. Leaving the eggs out will leave you with a crisper cookie. Still very delicious. If you try any substitutes let me know how they turn out :) All the best!
Hi Dimitra, as promised i try to find a solution to replace the eggs in the recipe if ever someone and vegan or vegetarian.... I think of chia seeds in a can of water (its going make a gel that looks like the texture of the egg, i think that we can go through the sieve or chinese to remove the seeds and recover the gel and integrate it into the recipe). I do not know if it's clear but i do my best to express myself. Kisses Emily
I like when the cookies smell and taste butter, and then they just melt in my mouth!!!!! The kourabiedes are the most amazing cookies!!!!!
My grandma used to make them at Christmas. We used to love them. I’ve never tried to make them myself but will try them. She always made them crescent shaped.
Dimitra, I made kourabiedes for the holidays using your recipe and instructions. When guests and friends came by I put out platters of these delicious cookies and watched them disappear before my unbelieving eyes. For Valentine's Day I cut them heart-shaped, dusted them and placed them in pretty paper liners. They disappeared again! By the way, your snowman rubber spatula is the cutest!
It’s funny how these cookies seem to pop up in so many cultures. My family does a Russian version, but I think I’m going to try yours for my Christmas cookie plate. Thanks! :-)
Best ever.. melted in my mouth.. never thought I could make these so perfect.. thank you. Only one substitute.. rose water instead of almond extract..! And 1/2 the toasted almonds chunks.. best cookies I ever made.. thanks again Dimitra!!
Oh how wonderful
I simply adore almond anything, so I am certainly going to try these..yummy!!
Thank you for sharing your recipe 👌🌟🇿🇦
Oh jam jam I love almond en greeks food. As if I were on holiday in Greece. Thank you so much.
You're best. thanks for sharing this classic.
Omg! I love almond ANYTHING especially cookies! These look very easy ! Great presentation as always too 😊
This cookies are just delicious!! Not kidding!!
Thanks for the recepie.
They don’t last more than a few days around here 🤣 so glad that you enjoyed them!
Made these today, so many versions around!!! Have always made my grandmother's version which is definitely more of a shortbread dough, with no almonds or eggs!!! I like yours and i like her simple version
as well!! I think perhaps depending on what island you came from the people used what ingredients they had
available!!! Another version was with 1 Tablespoon of grated orange rind, which i didn't add!!! Anyway hubby and i really enjoyed your version and had 5 each, which speaks for itself!!!Thanks!!!
Always ready to taste new dishes! Yummy, yum! Doing the air fryer way.
Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
; )
these look so delicious 😋
I’ll say it again. You are wonderful. Your recipes are clear and concise. I know my mom is looking down at me smiling. So far I’ve made spanakopita, triopitas and kourabiethes. Sorry. I know my spelling is off. My mom didn’t use dill in her spanikopita. She used nutmeg. Thank you again and again.
Aww, thank you so much!!
They are amazing thank you for sharing!
Your a hoot tasting the cookies and it's 3:24pm.. and need them now..lol making for 4th of July.
And making plaki your recipe tonight. "Dimitria in the House!" Lol
Ty!
Have a good fourth!
I love those. Yum!
Me too!!
Thanks for sharing! I like the idea of not rolling them in the icing sugar too. It cakes on so much! My Yiayia used to add orange blossom and Metaxa or brandy too
Thank You!
Oh my, even the dough is tasty. Dimitra I had to use ground pecans....(no almonds in freezer and I had to make them for company.) They turned out lovely. Thank you for sharing. You are so beautiful in person and spirit...and you remain skinny.....? How do you do it?
I'll definitely make these soon. I love kourabiedes. I wish you can do Italian cookies if you can. If not, then it's ok.
I love a shortbread cookie with a cup of tea. Almonds are my favorite nut! This cookie is the BEST of both!! They also ship well. I send them to my daughter. Also use the absolute best quality butter you can find...it makes a huge difference!
Γεια σου Δήμητρα σε ευχαριστω πολυ ωραίο 😘
Hello Dimitra. Does by any chance you have a recipe gia kourabiedes with gluten free flour like almond flour or gluten free all purpose flour? I looooove kourabiedes BUT cant eat gluten and I would love to make some for Christmas. Thank you.
Hi! I will work on a gluten-free recipe for kourabiedes and if it turns out good, I will share it next month :) Have you tried my amygdalota cookies yet? They're gluten free and so good! Here's the link:ua-cam.com/video/Db-iql0Mrbw/v-deo.html
Hi Dimitra, I made these for Xmas Eve and they were delicious!! I had to stop myself from eating too many...lol If I had more almonds I would whip up another batch tonight :) I have a huge bag of almond meal I'm tempted to try using this but I'm worried it would ruin the mix.
Good morning Dimitra. How are you? It's 9:00am here in Montreal and these look absolutely delicious! Its too bad you don't live next door, I would of paid a visit. I've made these before but never put them in the freezer. I thought maybe it would affect the the baking powder or baking soda (in any given recipe). I like to double and triple my recipes( WE ARE GREEK 😂), so can I make half and put the rest in fridge for the next day? Can I do this with chocolate chip cookies and oatmeal cookies as well? Anyway, I'll try your recipe; it seems to make more. I use 1 pound butter and I make around 35 cookies. By the way, what is the reason for the granulated sugar? I know, too many questions. Lots of love from 🇨🇦!
Good morning Maria! Funny that it's now 9 a.m here and I'm reading this :) Great questions! Freezing hard cookie batters like these, shortbread, or any other batter with lots of butter and very little liquids does not affect the leavening agent at all. Especially in the case of baking powder. These cookies freeze beautifully and last long (not in my home...lol) in there. I usually use double acting baking powder but the regular kind works too. Go ahead and make the "Greek Batch"...haha!! Chocolate chip and oatmeal cookies can be frozen too!! As for the granulated sugar, I used to put more of it for that slightly crisp texture, but a customer at the bakery (where we sold these when we owned it) requested to make them less sweet so I reduced the granulated sugar... Kept that little bit in the recipe. Anyways, thanks for being here!! Lots of love from the U.S.A :) xoxo
@@DimitrasDishes thank you for the reply! Appreciate the information. 😊
How long do they stay fresh? Also can i use walnuts?
Hi Dimitra, thank you for your lovely recipe, can we use almond meal ( store bought) instead of using whole ones? Would the taste be similar? Thanks 🥰🌹🌺🇦🇺💕
Het Dimitri can I use gluten free all purpose flour in place of the normal one as I'm g/f
Dimitra I got a problem my cookies came out flat can’t seem to see where I went wrong any ideas?
These are my faves too. Love them. I do have a couple of questions, first where do you get the butter that is in a block like cream cheese and more personal how many kitchens do you have? I'm new to your channel and watching so many of your videos and I count 3 seperate kitchens. All 3 gorgeous.
lol! First, about the butter. The blocks of butter are usually sold in restaurant supply stores but, Irish butter usually also comes in half pound blocks. About the kitchens, the older videos were filmed in my previous home that flooded during Hurricane Harvey. The second kitchen was the remodel after the flood (white kitchen). After we renovated the home, we sold it and moved to this home. That is my 3-different kitchens explanation. We will be moving again next year and hope to build a studio-kitchen ;)
@@DimitrasDishes Thanks for explaining. I love your videos. I'm a very good cook but I've wanted to learn other Greek dishes for my husband so you're a tremendous help. After 38 yrs I'm still learning. LOL 😉
Can we use whole eggs instead egg yolks? Thank you sooo much❤️❤️
No, the texture will change completely.
Also Dimitra I can't find your recipe in written measurements of how much flour you use in your kourabiedes
Hi Dimitra,
I love these cookies but lately they come out too crumbly and I am using the ingredients as you state. Should I just add more butter?
hi Im Greek, my recipe is traditional. do 1 pound butter with 1 cup powdered sugar and mix till fluffy, add about 4 cups flour, 1 tsp baking powder, 2 egg yolks, 2 tsps vanilla 2 tablespoons of whiskey or brandy (very important) 1 cup of SLICED almonds, mix till isn’t sticky but not dense and bake at 350 until the edges JUST start getting golden brown, the cookie should not be golden brown otherwise it will be very crunchy and ruin them. Kourabiedes should not be dry and crumbly also don’t use almond extract or put the powdered sugar on when the cookies are still hot
How much flour please? Is self risings or plain?
Hello Dimitra, your recipe looks very good , i wanted to know if we could make the recipe without eggs please ? Thank you and have nice day.
Emily from France 🙂
Hi Emily! I've never tried any egg substitutes. There are many recommendations on google.. Leaving the eggs out will leave you with a crisper cookie. Still very delicious. If you try any substitutes let me know how they turn out :) All the best!
Hi Dimitra, as promised i try to find a solution to replace the eggs in the recipe if ever someone and vegan or vegetarian....
I think of chia seeds in a can of water (its going make a gel that looks like the texture of the egg, i think that we can go through the sieve or chinese to remove the seeds and recover the gel and integrate it into the recipe).
I do not know if it's clear but i do my best to express myself.
Kisses Emily
How do I get written recipe please?
Sorry for the spelling it's suppose to say 'hey'
how much butter do we use? measurement in kilos
400 Gramms?
@@mimi90443 lol .5 pound is 227 grams
Check the screw on top dd . d
Why don’t you list the ingredients?
The ingredients and recipe are listed in the description box under each video :)
Where is your Bakary?
L
Ewwww, lose the cloves!