Kourabiedes

Name: Kourabiedes
Cook time: 90 min
Total time: 90 min
Yield: 30 servings
Cuisine: Greek
Ingredients: 300g Unsalted Butter, softened; 100g Powdered Sugar; 1 Egg Yolk; 1 tsp Vanilla Extract; 2 tbsp Brandy, e.g., Metaxa or cognac; 400g All-purpose Flour; 1 tsp Baking Powder; 1/4 tsp Salt; 150g Blanched Almonds, toasted and coarsely chopped; 1 tbsp Rosewater, optional (traditional); 250g Powdered Sugar, sifted (for generous coating)

Kourabiedes are buttery Greek almond shortbread cookies, tender and fragrant with brandy and rosewater, then showered in snow-like powdered sugar. Crisp at the edges and melt-in-your-mouth inside, they make an elegant treat for holidays or tea time.

Kourabiedes are buttery Greek almond shortbread cookies, tender and fragrant with brandy and rosewater, then showered in snow-like... Show more

Traditional Greek Recipe

Health Grade

E · Indulgent

Rating

4.1

Time

1 hr30 min

Price

0,24 €

Calories

201 kcal

vegetarian

kid friendly

potluck

holiday/special occasion

Method

Preheat oven

Set the oven to 350° F / 175° C and line two baking sheets with parchment. If needed, set the unsalted butter out now so it has time to soften while you work; it should press easily without melting.

Toast almonds

Spread the blanched almonds on one baking sheet in a single layer and toast for 8 minutes, stirring once halfway through, until fragrant and lightly golden. Let them cool completely before chopping.

Chop almonds

Use a knife to chop the cooled almonds coarsely; you want small pieces, not a powder, so the cookies keep a pleasant crunch.

Make dough

In a large bowl, beat the softened butter until creamy, then add the powdered sugar and beat until pale and fluffy. Beat in the egg yolk, vanilla extract, and brandy until the mixture looks smooth and glossy.

Add dry ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry mixture to the butter mixture in two or three additions, stirring just until a soft dough forms, then fold in the chopped almonds.

Chill dough

Cover the dough and chill it for 30 minutes so it firms up and is easier to shape.

Shape cookies

Pinch off pieces of dough and roll them into walnut-sized balls, then flatten each one slightly into a thick disc or crescent. Arrange them on the prepared sheets with a little space between each cookie.

Bake cookies

Bake for 15 to 18 minutes, until the cookies are set and the bottoms are just lightly golden while the tops stay pale. Avoid deep browning so they stay buttery and tender.

Cool briefly

Let the cookies rest on the tray for 5 minutes, then transfer them carefully to a rack so they stop steaming.

Coat in sugar

If you want the traditional finish, lightly brush or mist the warm cookies with the rosewater. Sift the powdered sugar over and around them generously, turning each cookie gently until every side is buried in a thick white coat.