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Kourambiethes with Chocolate

Kourambiethes with chocolate is completely different from the traditional kourambiethes that I was used to. I made them once last Christmas and since then my children have been asking for them every single day. As you can understand, kourambiethes with chocolate have become one of our favorite Greek Christmas desserts!

This kourambiethes with chocolate gives around 60 pieces depending on the size you give to kourambiethes. You will need around 1 hour and a half for preparation and around 25 minutes for baking.

kourambiedes with chocolate

Kourambiethes with Chocolate – Ingredients

  • 4 to 5 cups of all-purpose flour, sifted (400 g)
  • 2 cups slivered blanched almonds, toasted until lightly golden (240 g)
  • 2 cups of dairy butter at room temperature (300 g)
  • 2 egg yolks
  • 3/4 cup of sugar (135 g)
  • 2 teaspoons pure vanilla extract (10 g)
  • Cognac (50 g)
  • 1 teaspoon of baking powder (5 g)
  • Some rose water (optional)
  • 700 g of chocolate couverture
  • 150 g of butter

Kourambiethes with Chocolate – Instructions

  1. Start making kourambiethes with chocolate by processing the almonds in a food processor or high-performance blender, pulsing until they are coarsely ground. They should retain a slight texture, not become a very fine meal. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter for around 10-15 minutes until it becomes white.
  3. Add egg yolks and 3/4 cup of sugar on medium-high speed for 5-6 minutes until mixture becomes light and fluffy.
  4. Preheat oven to 350 degrees.
  5. Reduce mixer speed to low and slowly add the almonds, vanilla extract, baking powder, and cognac.
  6. Increase speed to medium-high and beat for another 2 to 3 minutes, until mixture becomes smooth.
  7. Reduce speed to low again and add the flour, a little at a time, until the dough comes together and is soft and not sticky.
  8. Remove the dough from the mixer and knead by hand for 1 or 2 minutes to make sure everything is incorporated.
  9. Take a baking pan and add 2 large, ungreased cookie sheets.
  10. Take a tablespoon as a measure, scoop out small, equal-sized pieces of dough, shape them into half-moons or rounds and place them 1 inch apart in the baking pan
  11. If the dough becomes too warm and difficult to work with, place it in the refrigerator for a few minutes to firm up.
  12. Bake for around 20 to 25 minutes or until the cookies are a pale yellow gold. You should not brown them.
  13. Remove from oven and pour some rose water over them.
  14. Allow them to cool on the baking sheets.
  15. Break chocolate couverture into small pieces and melt it in bain marie. Once melted, remove from heat and add butter and stir well.
  16. Dip one by one each kourambiethes into chocolate and place them again into baking pan until chocolate is stabilized.

I hope you like this kourambiethes with chocolate recipe. Stay tuned for more Greek desserts! Merry Christmas everybody! Enjoy!

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