Cyprus Mail
Christmas time Lifestyle

Make traditional Cyprus Christmas sweets Kourapiedes

Lurpak Butter

Time preparation: 1 hour 10 min

Servings 15



300g butter

120g almonds (peeled)

½ tsp baking powder

1 pinch vanilla powder

110g icing sugar & extra for dusting

25g black rum or cognac

600g all-purpose flour



Spread the almonds in a pan and bake in a pre-heated oven at 160C for 8 minutes or until roasted. Leave to cool down to room temperature, and grind them to thick pieces with the mortar and pestle, or by crushing them with the rolling pin between two pieces of parchment paper.

Lurpak R4 Unsalted PackIn a mixer, beat the butter and icing sugar at a fast speed for about 20 minutes. The longer you beat the dough, the better kourapiedes you will get. (This is the secret to making better kourapiedes.) Once you’re done mixing, slowly pour in the flour, baking powder and vanilla, and continue beating at a lower speed for 10 minutes.

Finally, add the crushed almonds and rum and mix well. Mould the dough into round balls with 3cm diameter, and slightly flatten them with your thumb. Place on top of baking parchment on a baking tray, and bake in a pre-heated oven at 170C for 20-30 minutes, depending on their size.

Remove from the oven and let cool down to room temperature, then toss them into a bowl with icing sugar. Make sure they are thoroughly covered on all sides, and place them on a serving tray in the form of an ascending pyramid. Dust each layer of the pyramid with powdered sugar as you build it.


Recipe created by Lurpak

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