Greek Almond Cookies Kourabiedes Recipe
Kourabiedes are crumbly, buttery almond cookies generously dusted with powdered sugar, traditionally baked in Greece for Christmas and weddings. They taste a bit like a cross between shortbread and fudge – they melt in your mouth. At home they’re perfect as a sweet addition to coffee or as a homemade gift from the kitchen for friends.
These Greek kourabiedes combine a rich buttery base with toasted almonds and a thick layer of powdered sugar, giving a melt-in-the-mouth texture that feels both festive and luxurious. They keep well, travel easily, and are ideal for gifting or preparing ahead for Christmas and celebrations.
Chef's tips
Toast the almonds only lightly – if they brown too much, they can turn bitter and overpower the delicate buttery flavor. For the best texture, don’t overwork the dough once you add the flour and nuts. If your kitchen is warm, chilling the shaped cookies for 10 minutes before baking helps them keep their shape.
How to serve
Arrange the cookies on a platter and dust with a final veil of powdered sugar just before serving. Pair them with Greek coffee or espresso, or serve alongside other small holiday cookies on a dessert tray. They also look beautiful wrapped in parchment and tied with string as edible gifts.
Ingredients
- butter soft, at room temperature - 250 g
- powdered sugar for the dough - 80 g
- powdered sugar for coating the baked cookies - 150 g
- wheat flour sifted - 350 g
- almonds blanched, coarsely chopped or crushed - 120 g
- baking powder - 1 teaspoon
- salt - 0.25 teaspoons
- vanilla extract or vanilla sugar - 1 teaspoon
- egg yolk - 1 piece
- rose water optional, for sprinkling the cookies after baking - 1 tablespoon
Preparation
- Preheat the oven to 170°C (top and bottom heat). Line a baking tray with baking paper.
- Pour the almonds into a dry pan and toast over medium heat for 4–5 minutes, stirring often, until they are lightly golden and very fragrant. Set aside to cool completely.
- Put the soft butter into a large bowl and beat with a mixer for 4–5 minutes, until very pale and fluffy. Add 80 g of powdered sugar and beat for another 2–3 minutes.
- Add the egg yolk and vanilla and mix for about 1 more minute, until combined.
- In a separate bowl, mix the flour with the baking powder and salt. Add this mixture to the butter in 2–3 additions, mixing on the lowest speed or stirring with a spoon until you get a soft but not sticky dough.
- Add the cooled, chopped almonds and knead briefly by hand, just until the nuts are evenly distributed. If the dough is very soft, chill it in the fridge for 15–20 minutes.
- Pinch off small pieces of dough about the size of a walnut and shape into balls or small crescents. Place them on the tray about 2 cm apart – the cookies will rise slightly.
- Bake in the preheated oven for 15–20 minutes, until the edges of the cookies are lightly golden and the tops remain rather pale. Do not bake too long or they will become hard.
- Remove the tray from the oven and leave the cookies for 5 minutes to cool slightly – they should still be warm but not hot, as they may crumble.
- If using rose water, gently sprinkle it over the tops of the cookies with a pastry brush or teaspoon. Then roll each warm cookie in powdered sugar (from the second portion) or dust them generously through a sieve. Leave to cool completely.
Storage
Ciasteczka przechowuj w szczelnym pojemniku w chłodnym miejscu, oddzielając warstwy papierem do pieczenia, aby się nie sklejały. Możesz je też zamrozić – po rozmrożeniu odśwież je lekkim posypaniem świeżym cukrem pudrem.
