Description
Kourabiedes are traditional Greek almond cookies, rich in butter and dusted in powdered sugar, perfect for festive occasions like Christmas. These melt-in-the-mouth treats are flavored with brandy and toasted almonds for a nostalgic holiday bite.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for coating)
1 egg yolk
1 tablespoon brandy or cognac
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped toasted almonds
1/4 teaspoon baking powder
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar in a large bowl until light and fluffy.
- Beat in the egg yolk, brandy, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the chopped toasted almonds until evenly distributed.
- Shape about a tablespoon of dough into small rounds or crescents and place on the baking sheet.
- Bake for 18–20 minutes, until the edges begin to turn golden.
- Let cookies cool on the baking sheet for 5 minutes.
- While still warm, roll the cookies in powdered sugar.
- Once completely cooled, dust again with powdered sugar for a snowy finish.
Notes
Store in an airtight container at room temperature for up to 2 weeks.
Freeze in layers with parchment paper for up to 2 months; re-dust with sugar after thawing.
Add orange zest or rose water for flavor variations.
For nut-free version, omit almonds—texture will change but still delicious.
Double dusting of powdered sugar adds flavor and festive appearance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
