Kourambiethes(Greek Butter Finger Cookies)
Kourambiethes are delicate Greek butter finger cookies with a melt-in-your-mouth texture, infused with orange and almond flavors, perfect for holidays or special occasions.
Ingredients
Instructions
- Melt butter in a saucepan.
- Pour melted butter into a mixer bowl and discard any sediment.
- Chill the butter mixture until firm.
- Beat until light and creamy. Add 1/2 cup confectioners sugar, orange juice, and egg yolk; beat well.
- Beat in 3 cups of sifted cake flour.
- Stir in the remaining 1 cup of cake flour and the chopped almonds.
- Gradually stir in enough all-purpose flour to form a soft, non-sticky dough.
- Shape the dough into small crescents and place on an ungreased cookie sheet.
- Bake at 325°F (160°C) for 15 to 20 minutes or until light brown.
- Remove from oven and transfer to a wire rack. While warm, sprinkle with additional confectioners sugar.
Tips & Substitutions
For a richer flavor, consider using European-style butter, which has a higher fat content. You can substitute the toasted almonds with walnuts or pecans if desired. If the dough feels too sticky, add a bit more all-purpose flour gradually until it's manageable. Make sure to chill the melted butter sufficiently for the right texture in the cookies.
Serving Suggestions
These Kourambiethes make a delightful treat alongside a cup of tea or coffee. They pair beautifully with a light fruit salad or can be served at holiday gatherings. For a twist, consider serving them with Poke Greens to balance the sweetness with a refreshing side. Dust with additional confectioners sugar for an elegant presentation.
Storage & Reheating
Store leftover Kourambiethes in an airtight container at room temperature for up to a week. To maintain their texture, avoid refrigerating them. If you want to enjoy them warm, briefly reheat in a low oven (around 300°F) for a few minutes to restore their softness without over-baking.
Nutrition & Diet Analysis (per serving)
Each serving of Kourambiethes(Greek Butter Finger Cookies) contains roughly 147 calories, with 3g protein, 32g carbohydrates, and 1g fat. It is a good source of vitamin C (13% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Using salted butter is possible, but it may alter the flavor balance of the cookies. If you opt for salted butter, consider reducing or omitting any additional salt in the recipe to avoid an overly salty taste.
What can I use instead of cake flour?
If you don't have cake flour on hand, you can make a substitute by combining all-purpose flour with cornstarch. For every cup of cake flour required, measure out one cup of all-purpose flour and remove two tablespoons, replacing them with two tablespoons of cornstarch. Sift together before using.
How can I ensure my cookies hold their shape when baking?
To help Kourambiethes maintain their shape, chilling the formed dough crescents for about 30 minutes before baking is recommended. This prevents spreading and ensures they retain their lovely crescent shape while baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).