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Grandma Chrysoula’s Kourabiedes

December 1, 2014 · by: Athina Leave a Comment

Greek Christmas Cookies {aka Kourabiedes} | Kicking Back the Pebbles

This is a post I’ve been meaning to share forever. I’ve been blogging since 2012 and every year this season I’d think about it. Well, ladies and gents, I guess it was about time! Since I have a lot of photos on my hands and I want to give a number of details in both Greek and in English, I thought it would be neater to share everything in two different posts… otherwise, you might have had to scroll to infinity.

So let’s get down to the details! Kourabiedes, pronounced [kou-rub-ye-thes], are light sugar/butter cookies, fluffy but crispy on the outside and melt-in-your-mouth crumbly to the bite. It is a traditional Christmas cookie but in some parts of Greece, they’re also offered as a treat at weddings and christenings (since they’re sprinkled with powdered sugar, their white color is associated with innocence & purity).

This recipe was passed down to my mother from her mother (my grandmother Chrysoula). It is hand-written with a blue-ink fountain pen (unknown by who—my grandmother couldn’t read or write so she must have dictated this to someone and then had it sent to my mom) and if you look really close, despite several spelling mistakes, you can distinguish the diacritics (accents) of the Greek polytonic orthography system above certain vowels. I had to laminate the piece of paper because it was falling apart but I so wanted to keep it!

Baking Greek Christmas Cookies {aka Kourabiedes} - Grandma's old recipe | www.kickingbackthepebbles.com

Before we get down to the actual recipe and all the how-to’s I would like to draw your attention to a very particular ingredient, the wood-ash ‘lye’ water. Lye water seems to be an extremely confusing term and googling it, will most likely add to your confusion! I had to read through a lot of articles before I could make any sense of it myself and here’s what I’ve come down to: Food-grade lye (as it is marketed in Europe and in the US) is sodium hydroxide (NaOH), commonly called caustic soda, and it is a very strong alkali. Soap-makers use it but it is also used in baking (a key ingredient in pretzel recipes!) and has several other uses in the food industry (e.g. in chocolate & cocoa processing). It is often confused with potassium hydroxide (KOH), commonly called caustic potash, which is also used in soap-making and has several other industrial uses. The wood-ash ‘lye’, is a tad stronger (has a higher pH) than baking soda but it is nowhere near NaOH in strength. It is a mixture of sodium carbonate & potassium carbonate, NOT hydroxide! The Chinese ‘lye water’ used in Asian cuisine is also wood-ash (or other plant-ash) water. You can use that in your recipe, but I will also tell you how to make your own—if you have a fireplace it’s not that big of a deal.

On an easier note, another special ingredient is Ouzo: an anise-flavored aperitif that is widely consumed in Greece & Cyprus. You could replace it with a number of other anise-flavored liqueurs such as the French Anisette or Pastis, the Italian Sambuca, the Spanish Ojen, or with Arak, the traditional aperitif of Lebanon, Iraq, Syria, Jordan, Palestine, Israel, Turkey, and Iran!

Okay! Let’s get down to business—first, you need to blanch and toast your almonds. You can make them the day before as they need to be completely cool when used in the recipe.

How to blanch & toast almonds – Time=blanching 1-2mins/toasting 10-15mins
Baking Greek Christmas Cookies {aka Kourabiedes} - Blanching almonds | www.kickingbackthepebbles.com

Ingredients:
Raw unsalted almonds (the kourabiedes recipe calls for 200 gr)

Directions:
Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let them boil for merely 1 to 2 minutes. Don’t leave them longer than that because they will start to soften. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them down. Blot them dry with a paper towel. You’ll notice that the skins will be slightly shriveled. Use your fingers to gently squeeze the almonds and loosen their skin off.

True story: if you squeeze too hard they’ll shoot across the room—which will be extremely entertaining… to others… not you… Try squeezing them from one hand to the other to prevent launching!

Once you remove the skins, cut them lengthwise in fourths and lay them on a rimmed baking sheet. Bake them in a preheated oven at 350 ºF/180 ºC for 10-15 minutes, until they’re golden brown (careful, they burn easily!).

This is what your almonds should look like when cut in fourths:

Baking Greek Christmas Cookies {aka Kourabiedes} - Toasting almonds | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} - Toasting almonds | www.kickingbackthepebbles.com

Moving on to the next step—making your own wood-ash ‘lye’ water! First and foremost, you will have to make sure the ash you use is nothing but clean, pure-wood ash. This practically means that if you have a fireplace or are borrowing ash from a neighbor or friend who does, you can’t use it if you/they burn:

  • firelogs containing petroleum or bio wax
  • sawdust or recycled coffee grounds firelogs
  • newspaper logs
  • any other type of fake firelogs
  • wood or corn pellets
  • random disposable items e.g. napkins, tissues, cigarette butts!
How to make wood ash ‘lye’ water – servings=yields ½ a glass (110 ml) appropriate for a 2-pound-flour batter
Baking Greek Christmas Cookies {aka Kourabiedes} - Making lye water | www.kickingbackthepebbles.com

Ingredients:
2 glasses of water
3 rounded tbsp of ash

Directions:
In a small pot bring a glass of water to a boil. Add 3 rounded tbsp of ash and one more glass of water. Resume boil, remove from fire and set it aside until all the ash settles completely (this usually takes an hour). Drain—using a ladle, so as not to shift the pot—through a very fine mesh strainer and take half a glass of water.

One more step before getting down to the actual recipe!

How to clarify butter – servings=yields 5 cups (approx. 1.100 ml)
Baking Greek Christmas Cookies {aka Kourabiedes} - Clarifying butter | www.kickingbackthepebbles.com

2 pounds of butter

Directions:
Place the butter in a heavy saucepan and melt slowly over low heat. Skim the foam from the top. Remove the pan from the heat and let the butter stand for 30-40 minutes. Slowly pour into a clean container through a very fine mesh sieve, discarding the milky solids in the bottom of the pan.

So without further ado, here’s the basic recipe:

Kourabiedes – servings=60-70 pieces, difficulty=a bit time consuming
Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com

Ingredients:
5 cups (approx. 1.100 ml) of melted, clarified butter (1.5 to 2 pounds of butter will give you 5 clarified cups)
3-5 pinches of pure vanilla powder (careful, not paste nor extract!)
40 ml ouzo
5 tbsp (level) of powdered sugar
110 ml wood-ash ‘lye’ water

200 gr of blanched, toasted almonds, cut lengthwise in fourths
about 2 pounds of flour
*2 pounds of powdered sugar (aka confectioner’s/icing sugar)
[this is how much you’ll approximately need to properly coat 70 pieces, it is not added in the actual dough!]

Directions:
Put the clarified butter in the mixer bowl and beat it at low speed for about 5 minutes, add the vanilla, continue beating, add the ouzo, the 5 level tablespoons of sugar, continue beating for another 10 minutes, and then add the lye water. Continue beating until the mixture turns into a smooth, white cream (takes about an hour!).

Tip: add a lemon peel while beating the cream but make sure you cut a rather big chunk that won’t get caught in the mixer whip!

Pour the mixture into a bowl, add the almonds (they must be completely cooled down), remove the lemon peel and slowly add the flour until you have a dough that’s neither too firm nor too soft or too sticky in touch. Grease a baking sheet with butter. You can use a spoon or small ice-cream scoop to take even amounts of dough and shape them into small patties. Use your thumb to make a slight curve on top. Bake in a preheated oven, on the middle rack, at 350-392 ºF/180-200 ºC until they are golden brown and little cracks form on the surface (about 20 minutes to half an hour per batch).
Lay paper towels on a counter. Then lay a grease-proof paper on top of that. Sprinkle a thick layer of powdered sugar through a shift. Distribute the kourabiedes on the sugar as soon as they come hot out of the oven. Sprinkle another thick layer of powdered sugar through the shift on top of the kourabiedes. Make sure they are well-covered! Continue with the rest of your batches and let them cool down completely. It’s best if you leave them overnight—spread out, sitting on sugar, and completely covered in it as well! Only after they had been sitting like that for hours and are completely cooled down can you get rid of some of the excess powdered sugar and arrange the kourabiedes in cookie boxes, food containers, or plates.

Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
My mom, in her magic realm, meaning business!
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com

See how clear clarified butter looks? It makes a lot of difference both to the taste and to the texture of the end product.

Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com

And this is what it should look like after it’s been beaten for an hour:

Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Adding the flour…
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Some kneading by hand does take place… Make sure you remove the lemon peel first.
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com

This is what your “patties” should look like:

Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com

And here they are out of the oven:

Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com

See those cracks I was talking about? They are pretty essential for taking in the necessary amount of powdered sugar later on and they’re also a good indication that the kourabiedes are baked to perfection!

Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Baking Greek Christmas Cookies {aka Kourabiedes} | www.kickingbackthepebbles.com
Aah – a layer of heaven! Who knows, maybe the clouds in Dreamland were made from kourabiedes…

I realize that with all the prep required this might seem a bit intimidating but I do hope you’ll give kourabiedes a try, they’re sooo worth it. Enjoy!

Pssst! You can find the recipe in Greek here – Η συνταγή στα Ελληνικά εδώ.
*images by Athina D. Pantazatou for Kicking Back the Pebbles

Category: Recipes, The venerable Greek Leave a Comment

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❮ ❮ Lazy Fridays!
Οι κουραμπιέδες της γιαγιάς Χρυσούλας ❯ ❯

Comments

  1. Antonia says

    December 10, 2015 at 23:19

    I love that you posted a picture of the original recipe from your yiayia. What a treasure. This is a great recipe, and I love how traditional it is. I am going to have to share the Greek post with my mom. She will love it. Kourabiedes are one of my favorite cookies. I love the care in this recipe and they look amazing. Also, I enjoyed going through the pictures of your mom. She is a good sport to let you post them. Great post!

    Reply
    • Athina says

      December 10, 2015 at 23:35

      Thank you so, so much Antonia! This is my favorite post on the blog to date and I’m loving how much everyone seems to be enjoying it too!! On a side note, it’s weird but my mom is not social media shy at all and this cracks me up every time!!

      Reply
  2. thesnowwoman says

    December 10, 2015 at 01:31

    Oh my goodness, that post is a treasure. I loved seeing all of the steps and I love that yellow mixing bowl. The finished product looms amazing, I am sure they taste amazing too!

    Reply
    • Athina says

      December 10, 2015 at 01:56

      Oh haha… enamel old-fashioned mixing bowl for the win!! I love my mom’s kitchen for that and more similar reasons! I am glad you enjoyed (it’s last years endeavors but tis’ the season so I thought it deserved to stick on the first page for a while!). Thanks so much for dropping by and for your heartwarming comment!

      Reply
  3. edibletcetera says

    December 6, 2014 at 02:24

    This is absolutely fascinating! 🙂

    Reply
    • Athina says

      December 7, 2014 at 14:46

      Thanks for dropping by 😉

      Reply
  4. chefceaser says

    December 5, 2014 at 11:24

    Reblogged this on Chef Ceaser.

    Reply
    • Athina says

      December 5, 2014 at 13:13

      Thank you so much for re-blogging! 🙂

      Reply
  5. EBotziou says

    December 5, 2014 at 10:25

    Delicious recipe and such a beautiful post!! 🙂

    Reply
    • Athina says

      December 5, 2014 at 13:14

      Thank you Ekaterina! 🙂

      Reply
  6. Kouzounas Kitchen says

    December 5, 2014 at 10:00

    It was soo nice to see your mom in the photos and I see that you take after her. 🙂 🙂 Thank you sooo much for sharing koukla, and I love kourabiedes. 🙂

    Reply
    • Athina says

      December 5, 2014 at 12:40

      Thanks for everything sweetheart and thanks for reblogging. 🙂

      Reply
  7. Kouzounas Kitchen says

    December 5, 2014 at 09:58

    Reblogged this on Kouzounas Kitchen and commented:
    I absolutely loved my friend’s recipe and found her photos and especially her mom’s photos amazing! Kind of brought back some good memories of my yiayia, and I sure miss her. Thank you Athina for sharing and wonderful post. Please check out my friends kourabiedes recipe. Happy Holidays~

    Reply
  8. angelswhisper2011 says

    December 1, 2014 at 22:21

    They look delicious, Athena, but I’d prefer tuna instead of Ouzo 😉 Pawkisses and thanks for sharing the recipe…and your mom 😀 <3

    Reply
    • Athina says

      December 2, 2014 at 11:26

      Special delivery coming right up for my dear Little Binky! 😀 😀

      Reply
  9. Maria Dernikos says

    December 1, 2014 at 19:03

    What a wonderful recipe and post. I think it is so nice that you have kept your grandmother’s recipe. These recipes made in this way are priceless and worth recording. I can remember as a child cleaning the almonds and letting them shoot across the kitchen.

    Reply
    • Athina says

      December 1, 2014 at 19:16

      Yes, they always do, “slippery little suckers!” 🙂 🙂 I’m glad you enjoyed the post, it’s been long “promised” and I had you in mind when I was uploading it! I wish you a Happy Holiday Season 🙂

      Reply

Trackbacks

  1. Meet Kicking Back The Pebbles | Kouzounas Kitchen says:
    December 9, 2015 at 06:22

    […] My Grandma’s Kourabiedes, baked by my mom and featured in this post: http://kickingbackthepebbles.com/2014/12/01/grandma-chrysoulas-kourabiedes/ […]

    Reply
  2. Bittersweet Chocolate Date Nut Baklava - California Greek Girl — California Greek Girl says:
    December 15, 2014 at 21:21

    […] Kicking Back the Pebbles – Grandma Chrysoula’s Kourabiethes […]

    Reply

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About Me

A stalwart bookworm ever since I can remember myself. I studied English & American Literature and became an EFL/ESOL Teacher. I successfully(!) combined teaching and working as an executive secretary, in a big advertising company and a law firm, for several years. I'm a freelance writer, line editor, and blogger as of lately. Also, a bit ironic by nature but, all in all, quite easy-going. Partner to 1 & mother to 2 cats. I once tried to give up coffee and then swore to never make that mistake again... Read More…

kickingbackthepebbles

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I've kept you posted daily, leaving the links to the recipes of my partners in crime below and today is no exception. Copy & paste the link below to Krystina's final weekly post where you can find a roundup of the entire Superfood Week and today's recipe by Foodie and Wine Lover—a direct link will also be available for a while @ my linktr.ee (follow the link in bio). I hope you've enjoyed this as much as I did. Thanks for following along! 😊
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➡️➡️ Find the entire Kouzounas Kitchen November Superfood Week @ https://kouzounaskitchen.com/
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I'm keeping you posted daily, leaving the links to the recipes of my partners in crime below (copy & paste), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). Dig in!
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Roasted Pumpkin With Pomegranate and Cream of Feta 🥘 by @eatyourselfgreek @ https://kouzounaskitchen.com/2020/11/14/november-superfood-week-day-6/
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I'll be keeping you posted daily, leaving the links to the recipes of my partners in crime below (copy & paste), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). As most of the world is in lockdown mode again, I hope we inspire everyone to nourish their bodies and souls. May the warmth and vibrant hustle of our kitchens spread positive vibes, some comfort, and cheer. Dig in! 
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When it comes to superfood antics, some like kale, When it comes to superfood antics, some like kale, pomegranate, green or matcha teas, nuts, and berries, usually get all of the glory. And yet, more research is uncovering the age-defying, disease-fighting, fat-blasting super-powers of commoner foods you've been likely overlooking. Leeks, carrots, beets, chickpeas, beans, squash, pears (to name but a few) are cheap, quick to prep, unexpectedly tasty, and most are probably already in your kitchen. To make it even easier for you to tap into their head-to-toe benefits, @kouzounaskitchen is hosting a superfood week get-together of foodies (myself included), featuring recipes packed with a wide array of the aforementioned age-erasers! 
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I'll be keeping you posted daily, leaving the links to the recipes of my partners in crime below (copy & paste), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). As most of the world is in lockdown mode again, I hope we inspire everyone to nourish their bodies and souls. May the warmth and vibrant hustle of our kitchens spread positive vibes, some comfort, and cheer. Dig in! 
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Mediterranean Roasted-Chickpea Salad 🥗 & Leek, Vegetable & Feta Cheese Puff Pastry Pie 🥧 by Foodzesty @ https://kouzounaskitchen.com/2020/11/09/november-superfood-week/
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➡️➡️ Find the entire Kouzounas Kitchen November Superfood Week @ https://kouzounaskitchen.com/
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👩🏻‍🍳 Foodzesty @ https://foodzesty.com/
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#kickingbackthepebbles #blog #foodblog #bloggerlife #foodie #recipes #kouzounaskitchen #foodzesty #itsfallyall #november #superfoodweek #quarantinelife #quarantinecooking #homemade #makeyourown #fromscratch #instagood #fooddiary #foodgram #yumyum #foodcoma #foodisfuel #foodlover #foodstagram #instafeast #heresmyfood #theartofslowliving
— Lucy Maud Montgomery, 𝐴𝑛𝑛𝑒 𝑜𝑓 𝐺𝑟𝑒𝑒𝑛 𝐺𝑎𝑏𝑙𝑒𝑠
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 🍂🌰🍄 I'm slowly falling into autumn even though Attica's warm weather doesn't really agree. One of my favorite web and graphic design sites @designerblogs is helping set the mood instead. I've been using their blog planner for years—it's one of the best you'll find out there. Its pages will help you brainstorm post ideas, draft your weekly uploads, set monthly and yearly goals, track monthly and yearly and stats, track affiliate links, social media advertising and posts, newsletter campaigns, finances, usernames & passwords, giveaways—you name it! I'll leave the links for both their classic design and this year's limited edition blush-color planners below (copy & paste on desktop), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). 
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Aaand don't forget to grab your own monthly quote and matching wallpaper for desktop, phone, and tablet from their FREEBIES section and get your boo-game on with their spooktacular Halloween resources (also linked)! 🎃👻
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➡️➡️ Designer Blogs resources:
2021 Blog Planner (2 colors, 4 sizes) @ https://www.designerblogs.com/2021-blog-planner/
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2021 Life Planner (2 colors, 4 sizes) @ https://www.designerblogs.com/2021-my-life-planner/
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Free October wallpaper @ https://www.designerblogs.com/free-october-wallpaper-2020/
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Halloween freebies @ https://www.designerblogs.com/category/seasonal/halloween/
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#kickingbackthepebbles #blog #bloggerlife #organizingblog #travelblog #foodblog #dreamingoftraveling #wanderlust #keepinitreal #quarantinelife #itsfallyal #fallcolors #pumpkinseason #verilymoment  #aquietstyle #momentsofmine #planneraddict #plannernerd #plannerlover #plannergeek #plannerlife #designstudio  #planners #anneofgreengablesquote #anneofgreengables #lucymaudmontgomery
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