Mary's Irresistible Semolina Kourambiedes
Indulge in the delightful taste of Mary’s Semolina Kourambiedes—traditional Greek almond cookies reimagined with a twist! Made with a rich blend of butter and semolina, these buttery delights melt in your mouth and are delicately flavored with vanilla and a hint of brandy. Perfect for the holiday season or any day you crave something sweet, these cookies are generously adorned with powdered sugar that gives them their signature snowy look. Each bite is a reminder of cherished family gatherings and warm memories shared over delicious treats. Get ready to fall in love with this unique take on a classic favorite!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Butter
250 g (softened)
Powdered Sugar
125 g (for mixing + 2 cups for dusting)
Egg Yolks
1 (from a large egg)
Semolina
125 g (fine)
Vanilla Extract
1/3 teaspoon (pure)
Brandy
2 tablespoons (optional)
Almonds
1 cup (boiled, peeled, cut into quarters)
All-Purpose Flour
500 g (sifted)
Instructions
1
Begin by boiling the almonds in a pot of water for 5 minutes. Once boiled, drain and let them cool before peeling off the skins. Cut the peeled almonds into quarters and set aside.
2
In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture turns light and fluffy in color.
3
Add the egg yolk, vanilla extract, semolina, brandy, and the quartered almonds to the butter mixture. Stir until all ingredients are well combined.
4
Gradually incorporate the all-purpose flour, mixing it in little by little until the dough forms. You want a soft dough that is not sticky to the touch.
5
Take small portions of dough (approximately 1 1/2 teaspoons) and roll them gently into crescent shapes using the palms of your hands.
6
Preheat your oven to 350°F (175°C). Place the shaped kourambiedes on a baking sheet lined with parchment paper.
7
Bake in the preheated oven for 15 to 17 minutes, or until the bottoms are lightly golden. Keep an eye on them to prevent over-baking.
8
Once out of the oven, while the cookies are still warm, generously dust them with the remaining powdered sugar. Allow them to cool before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mary's Irresistible Semolina Kourambiedes?
They are traditional Greek almond cookies reimagined with a rich blend of butter and semolina, known for their buttery texture and snowy powdered sugar coating.
What is the secret ingredient in this Kourambiedes recipe?
The secret ingredient is 125 grams of fine semolina, which is added to the dough to create a unique melt-in-your-mouth texture.
How do I prepare the almonds for these cookies?
Boil the almonds for 5 minutes, drain and cool them, peel off the skins, and then cut them into quarters.
What kind of butter should I use?
The recipe calls for 250 grams of softened butter to ensure it can be beaten into a light and fluffy consistency.
How much powdered sugar goes into the dough?
You should use 125 grams of powdered sugar to mix directly into the cookie dough.
Is brandy a necessary ingredient?
No, the 2 tablespoons of brandy are optional, though they provide a traditional hint of flavor.
How many egg yolks are required?
The recipe requires one egg yolk from a large egg.
What type of flour is best for Kourambiedes?
You should use 500 grams of sifted all-purpose flour for this recipe.
How should I mix the butter and sugar?
Beat the softened butter and powdered sugar together in a large mixing bowl until the mixture turns light and fluffy in color.
When should I add the semolina and almonds?
Add the semolina and quartered almonds to the butter mixture along with the egg yolk, vanilla, and brandy before adding the flour.
How do I ensure the dough is the right consistency?
Incorporate the flour gradually, little by little, until you have a soft dough that is no longer sticky to the touch.
What size should each cookie be?
Take small portions of dough, approximately 1 1/2 teaspoons each, to form the cookies.
What shape are Kourambiedes traditionally rolled into?
These cookies are traditionally rolled into crescent shapes using the palms of your hands.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C) before baking the cookies.
Do I need to line my baking sheet?
Yes, place the shaped kourambiedes on a baking sheet lined with parchment paper for the best results.
How long do the cookies take to bake?
Bake the cookies for 15 to 17 minutes until the bottoms are lightly golden.
How can I tell if the cookies are done?
Check the bottoms of the cookies; they should be lightly golden, and you should be careful not to over-bake them.
When is the best time to dust the cookies with sugar?
Dust the cookies generously with powdered sugar while they are still warm from the oven.
How much powdered sugar is needed for dusting?
The recipe suggests using approximately 2 cups of powdered sugar for dusting the finished cookies.
Should the cookies cool before serving?
Yes, allow the cookies to cool completely after the final sugar dusting before serving them.
What flavor of vanilla should I use?
The recipe recommends using 1/3 teaspoon of pure vanilla extract.
Are these cookies suitable for Christmas?
Yes, they are perfect for the holiday season and are a classic staple of Greek Christmas celebrations.
How many ingredients are in this recipe?
There are 8 total ingredients: butter, powdered sugar, egg yolks, semolina, vanilla extract, brandy, almonds, and all-purpose flour.
Why is semolina used in Greek cookies?
Semolina provides a unique crumbly and sandy texture that helps the cookies melt in your mouth.
Can I use different nuts instead of almonds?
While almonds are traditional for Kourambiedes, you could experiment, but the classic flavor comes from boiled and peeled almonds.
How much semolina do I need?
You will need 125 grams of fine semolina for this specific recipe.
What gives these cookies their snowy appearance?
The generous coating of powdered sugar applied while the cookies are warm gives them their signature snowy look.
Is the flour sifted?
Yes, the 500 grams of all-purpose flour should be sifted before being added to the dough.
What is the origin of this recipe?
This is a reimagined take on a classic Greek holiday favorite known as Kourambiedes.
Can I make these cookies ahead of time?
Yes, Kourambiedes store well and are often made in advance of holiday gatherings and family events.