Greek Kourabiedes (Almond Cookies)
Description
Kourabiedes are traditional Greek almond shortbread cookies, typically made during holidays and special occasions. They’re buttery, crumbly, and generously dusted with powdered sugar for a melt-in-your-mouth treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 1/2 cup almonds, chopped or slivered
- 1 tablespoon brandy or ouzo (optional)
- A pinch of salt
Equipment
- Mixing bowl
- Electric mixer or hand whisk
- Baking sheet
- Parchment paper
Instructions
- Preheat oven
Set oven to 350°F (175°C) and line a baking sheet with parchment paper. - Prepare almonds
Lightly toast almonds in a dry pan over medium heat until fragrant. Set aside to cool. - Make the dough
In a bowl, cream together softened butter and powdered sugar until light and fluffy.
Add vanilla extract and brandy (if using), and mix well.
Gradually add flour and salt, mixing until combined.
Fold in toasted almonds. - Shape cookies
Roll dough into small balls or crescent shapes and place on the baking sheet about 2 inches apart. - Bake
Bake for 15–20 minutes, or until edges are lightly golden but cookies remain pale. - Cool and dust
Let cookies cool completely, then generously dust with powdered sugar.
Serving Suggestions
Kourabiedes pair beautifully with coffee or tea and make a lovely gift during holidays.
Variations
- Substitute almonds with walnuts or pistachios.
- Add a splash of rose water or orange blossom water for a floral hint.
- Dip half the cookie in melted chocolate for a decadent twist.