Kourabiedes are a Greek almond shortbread cookie that simply melts in your mouth.
These buttery cookies are thickly dusted with powdered sugar and are a excellent treat for the holidays.
Kourabiedes cookies are popular at Christmas and other special occasions such are weddings and baptisms. The toasty almond flavor combined with butter is a winning combination.
To make the best kourabiedes, use the best butter you can buy. The taste of good butter is key in this recipe.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
- toasted unblanched whole almonds
- unsalted butter at room temperature
- castor (superfine) sugar
- large egg yolk
- vanilla extract
- all purpose flour
- baking powder
- powdered sugar to coat
- Chop the almonds
- Beat butter and sugar
- Add egg yolk, brandy and vanilla then almonds
- Stir in flour, baking powder and salt
- Chill overnight
- Shape and bake cookies
- Sprinkle with rosewater
- Coat with powdered sugar
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- ½ cup unblanched whole almonds toasted
- ½ cup (1 stick/115 grams) unsalted butter at room temperature
- ¼ cup superfine (castor) sugar
- 1 egg yolk
- 3 teaspoons brandy
- 1 teaspoon vanilla extract
- 2 cups all purpose (plain) flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons rosewater
- powdered (icing) sugar to coat
- Chop the almonds into very small pieces with a sharp knife or pulsed in a food processor until chopped but not ground.
- Using an electric mixer, beat the butter and sugar until light and fluffy about 5 minutes.
- Beat in egg yolk, brandy and vanilla. Stir in the almonds.
- Sift in the flour, baking powder and salt. Stir to combine. When the dough comes together form into a square and wrap in plastic wrap and refrigerate overnight.
- Preheat oven to 350ºF/180ºC and line a couple of baking trays with non stick paper.
- Divide the dough into 36 even pieces.
- Roll each piece into a ball then shape into a crescent about 3 inch x ½ inch (7cm x 1.5cm).
- Place on prepared baking tray and bake for 20-25 minutes. Check them early because they brown very quickly.
- Transfer to a wire rack and sprinkle with rosewater while still warm.
- Coat with icing sugar when cool.