Kourabiedes (Greek Almond Shortbread)
These traditional Greek shortbread cookies are tender, buttery, and melt in your mouth. Made with ground almonds and dusted generously with powdered sugar, they are a festive treat often enjoyed during holidays.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,093 kcal
Allergen information: may contain eggs, gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 225 gunsalted butter, softened
- 1 pcsegg yolk
- 1 tspvanilla extract
- 1 tbspbrandy(optional)
- 250 gall-purpose flour
- 0.5 tspbaking powder
- 100 gground almonds
cookie dough
- 100 gpowdered sugar
for dusting
- 200 gpowdered sugar
- 1 tbsprose water(optional)
Equipment
parchment paper · large bowl · wire rack · baking sheet · electric mixer · whisk
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
About 5 min
- 2
In a large bowl, cream together the softened unsalted butter and the cookie dough powdered sugar until light and fluffy.
About 5 min
Cook’s note: Ensure butter is at room temperature for best creaming results.
- 3
Beat in the egg yolk, vanilla extract, and brandy (if using) until well combined.
About 2 min
- 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and ground almonds.
About 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
About 3 min
- 6
Scoop out small portions of dough and shape them into crescent moons or small round balls. Place them onto the prepared baking sheet.
About 10 min
Cook’s note: The cookies will spread slightly, so leave some space between them.
- 7
Bake for 15-20 minutes, or until the edges are lightly golden and the cookies are set but still pale.
About 20 min
Cook’s note: Do not let them brown too much; they should remain light in color.
- 8
While the cookies are still warm, lightly spray or sprinkle them with rose water (if using).
About 1 min
Cook’s note: This step enhances the aroma and helps the powdered sugar adhere.
- 9
Generously dust the warm cookies with the dusting powdered sugar. You can do this by placing them in a bowl with the sugar and gently tossing, or by sifting sugar over them.
About 3 min
Cook’s note: For best results, dust them twice: once while warm and again when fully cooled.
- 10
Allow the kourabiedes to cool completely on a wire rack before serving.
Per serving
Nutrition
- Calories
- 1,093.1kcal
- Protein
- 12.7g
- Carbs
- 128.4g
- Fat
- 59.9g
- Fibre
- 4.7g
- Sugar
- 74.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store kourabiedes in an airtight container at room temperature.
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