If you’ve ever been lucky enough to taste the buttery, spiced sweetness of Greek kourabiedes during the holiday season, you know they’re a cookie that feels like a hug. These delicate, melt-in-your-mouth shortbread cookies are a beloved part of Greek Christmas traditions, shaped into a ball or crescent shape and generously dusted with powdered sugar. With origins tracing back to the Ottoman Empire, kourabiedes are more than a treat—they’re a symbol of warmth, hospitality, and the joy of gathering with loved ones. Let’s dive into how to make this iconic cookie at home!
Kourabiedes are almond butter cookies, and they are delicious! After they are baked, they are dusted (heavily) with confectioners’ sugar. They are very similar to Italian wedding cookies and melt in your mouth scrumptious!!
Ingredients:
- 2 cups unsalted butter (453 grams), room temperature
- 1 cup (140 grams) confectioners’ sugar
- 1 egg yolk
- 1 tablespoon brandy extract
- 1 tablespoon pure vanilla extract
- 1-2 teaspoons orange blossom water
- 1 cup (135 gram) slivered almonds, lightly roasted and cooled*
- 5 cups (600 grams) all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- 1-2 cups confectioners’ sugar for dusting
Step-by-Step Instructions
- Line baking sheets with parchment paper or silicone mats to prevent sticking.
- In a large mixing bowl, beat the softened butter and confectioners’ sugar until light, fluffy, and pale yellow. This should take about 3–5 minutes with an electric mixer. The key here is to ensure the butter is well-creamed, as this gives the cookies their signature tenderness.
- Mix in the egg yolk, ensuring it’s fully incorporated. Add the brandy (or preferred liqueur) and vanilla extract, blending until smooth. For a traditional twist, stir in 1–2 teaspoons of orange blossom water at this stage.
- In a separate bowl, sift together the flour, salt and baking powder. Gradually add the dry mixture to the butter-sugar mixture, mixing on low speed until just combined—don’t overmix.
- Gently fold in the *roasted, cooled slivered almonds. (To roast: Toss raw almonds in a dry skillet over medium heat, shaking frequently until fragrant and lightly toasted—about 5 minutes.) The almonds add a subtle crunch and earthy depth to the cookies.
- Refrigerate for at least 30 minutes (or up to 24 hours). Chilling firms up the dough, making it easier to shape without sticking to your hands.
- Preheat your oven to 325°F (160°C) while the dough is chilling.
- Once chilled, roll the dough into 1½-inch balls. Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 15–18 minutes, or until lightly golden. The cookies will remain soft in the center and harden as they cool.
- Once cooled, roll the cookies in the confectioners’ sugar to evenly coat them.
Serving and Enjoying
Kourabiedes are best enjoyed fresh, paired with a cup of Greek coffee or strong black tea. The crunch of the sugar and the subtle almond-brandy aroma make each bite a celebration of the season. Share them with family, gift them in festive tins, or enjoy them all by yourself 😊.
I hope you make these yummy confections, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!!