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Greek

Kourabiedes

Buttery Greek almond shortbread cookies, scented with brandy and finished with rosewater and a thick blanket of powdered sugar. They are tender, crumbly, and traditionally served piled high on a small plate.

Kourabiedes — Greek — ChefSnap
25 minsPrep
20 minsCook
10Serves
MediumDifficulty
520 kcal per serving7g protein 58g carbs 30g fat

Ingredients

Method

  1. Heat the oven to 170°C and line a small baking tray with parchment paper.
  2. Spread the almonds on the tray and toast for 6 to 8 minutes until fragrant, then cool completely and chop coarsely.
  3. Beat the softened butter for 8 to 10 minutes until very pale, fluffy, and almost white.
  4. Add the powdered sugar and beat for another 3 minutes until the mixture is light and creamy.
  5. Beat in the egg yolk, then add the brandy and vanilla and mix until fully combined.
  6. Stir in the toasted almonds.
  7. Whisk the flour, baking powder, and salt together, then add gradually to the butter mixture until a soft, crumbly dough forms.
  8. Gently bring the dough together by hand without overworking it.
  9. Shape the dough into 6 small crescents or oval mounds and place them on the lined tray.
  10. Bake for 18 to 20 minutes, until the cookies are set and just lightly golden at the edges.
  11. Let the cookies cool on the tray for 5 minutes, then lightly sprinkle or brush them with rosewater while still warm.
  12. Cover a serving plate with a thick layer of powdered sugar, place the cookies on top, and sift plenty more powdered sugar over them until fully coated.
  13. Let the kourabiedes cool completely before serving so they become tender and crumbly.

Common questions

Can I substitute the sheep or goat butter in kourabiedes with regular unsalted butter?

Yes. Regular unsalted dairy butter works well if you can’t find sheep or goat butter. The flavor will be a little less rich and tangy, but the texture will still be tender if you beat it very well until pale and fluffy.

How long do kourabiedes take from start to finish, including cooling and coating?

Plan for about 1 hour to 1 hour 15 minutes total. The active mixing is roughly 20 to 25 minutes, baking takes 18 to 20 minutes, and you need extra time for cooling before coating heavily with powdered sugar.

What are the most common mistakes when making kourabiedes?

The biggest mistakes are underbeating the butter, adding too much flour, and overworking the dough. That can make the cookies dense or tough. Also, don’t coat them while hot or the sugar will melt instead of cling.

How should I store kourabiedes, and how long do they keep?

Store them in an airtight container at room temperature for up to 1 week. For the best sugar coating, wait until fully cool before packing. If needed, you can freeze uncoated cookies, then thaw and coat after defrosting.

What is the best way to serve kourabiedes?

Serve them at room temperature, generously buried in powdered sugar, often with coffee, tea, or after a holiday meal. A light misting of rosewater over the sugar adds a traditional floral finish, but use it sparingly so the cookies stay crisp.