A recipe by Alexander Papandreou
45 min 8 servings
  • 350g Lurpak® butter unsalted, at room temperature
  • 150g powdered sugar
  • 1 vanilla sachet
  • 1 tsp baking powder
  • 3 tbsps cognac
  • 125g raw almonds
  • 500g soft flour
  • ½ kg powdered sugar for sprinkling
  • Rosewater for drizzling


Place a small non-stick pan on high heat and add the almonds. Roast them, stirring continuously until they have a nice brown colour. When the almonds are ready, take them out of the pan and transfer them to a bowl. Let them cool down, add them in a small mixer and beat until coarsely grounded.

Add in a mixer bowl, the Lurpak® butter, powdered sugar and beat with the flat beater until white and have a cream look and texture. Add vanilla, baking powder - which you have diluted in the cognac - and the almonds. Continue by adding spoon by spoon, the soft flour, which you have sifted earlier. Bake for several minutes until you have a soft dough, that you can mold easily.

Mold the dough into kourampiedes and place them in a buttered pan.

Bake in a preheated oven at 160C for 20-25 minutes. When you take them out, sprinkle with rosewater and let them cool down before you coat them with powdered sugar.

When they cool down, place them on a tray and sprinkle one more time with powdered sugar.


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