Buttery, crumbly and buried in powdered sugar, kourabiedes are the cookies you will find on many Greek Christmas tables, studded with toasted almonds and so tender they almost melt. They taste wonderful with coffee, and a good batch disappears fast.
Brandy? Yes, a splash goes into the dough, and a little rose water is traditional for brushing on afterward. Beat the butter for a full ten minutes, because that is what makes them so tender. Oh, the childhood memories!
Tips for Making Kourabiedes
Beat the butter for 8 to 10 minutes. It should turn very pale and fluffy, almost white. This is the step that gives kourabiedes their tender, crumbly texture.
Toast the almonds first. Ten minutes in the oven, then cool and chop fine. It brings out their flavor.
Chill the dough for 30 minutes. It firms the butter, so the cookies keep their shape in the oven.
Dust them twice. Once while they are still warm, so the sugar melts in, and again when they are completely cool, for the snowy coat.
Print
Kourabiedes: Greek Butter Cookies with Almonds and Powdered Sugar
- Total Time: 1 hour 30 minutes
- Yield: Makes about 36 cookies
Description
Buttery, crumbly and buried in powdered sugar, kourabiedes are the cookies you will find on many Greek Christmas tables, studded with toasted almonds and so tender they almost melt. They taste wonderful with coffee, and a good batch disappears fast. Brandy?
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, plus about 2 cups (240 g) for dusting
- 1 large egg yolk
- 2 tbsp brandy
- 1 tsp vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking powder
- 1/2 cup (60 g) almonds, toasted and finely chopped
- 1 tbsp rose water, for brushing (optional)
Instructions
Toast the almonds at 350°F (175°C) for 8 to 10 minutes, cool, and chop fine. Beat the butter in a stand mixer for 8 to 10 minutes, until very pale and fluffy. Add the 1/2 cup powdered sugar and beat for 2 minutes. Beat in the egg yolk, brandy and vanilla.
Whisk the flour and baking powder together, then fold them into the butter mixture with the almonds, just until combined. Cover and chill for 30 minutes.
Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Roll the dough into 1-tablespoon balls, shape into crescents or leave round, and set them 1 inch (2.5 cm) apart.
Bake for 16 to 18 minutes, until set and very pale golden on the bottom.
Let the cookies cool on the sheet for 5 minutes. Brush them lightly with the rose water, if using, and dust generously with powdered sugar while still warm. Cool completely, then dust again.
Notes
- Keeps 2 weeks in an airtight container, layered with parchment, and 3 months in the freezer. Dust again with powdered sugar before serving.
- Rose water is sold at Middle Eastern markets and well-stocked grocery stores.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Fat: 7 g
- Carbohydrates: 10 g
- Protein: 1 g
Frequently Asked Questions
Why are my kourabiedes flat, or crumbly?
Flat cookies usually mean the butter was too warm or the dough was not chilled. Crumbly cookies mean too much flour, so measure it by weight or spoon it into the cup and level it. If the dough will not hold together, mix in 1 tablespoon of cold milk.
Can I make kourabiedes without brandy?
Yes. Use 2 tablespoons of orange juice or milk, and an extra 1/2 teaspoon of vanilla. The flavor is a little less warm, but the cookies are just as tender.
Can I make them without almonds, or for a nut allergy?
Yes. Leave the almonds out and add 2 tablespoons more flour. You will have a plainer, shortbread-style cookie that is just as buttery. If this is for a nut allergy, check the labels on everything and watch for cross-contact, since this recipe is not guaranteed allergen-free.
What is the difference between kourabiedes, Mexican wedding cookies and melomakarona?
Kourabiedes are Greek butter cookies with almonds and a coat of powdered sugar, and they are close cousins of Mexican wedding cookies, which are usually made with pecans. Melomakarona are different, a soft, honey-soaked Greek Christmas cookie flavored with orange and spices.
