Kourabiedes are Greek almond cookies that taste similar to shortbread cookies.  These cookies are buttery and crumbly and have just the right amount of sweetness from the sprinkled icing sugar.  Kourabiedes are traditionally made during the Christmas holidays but can easily be enjoyed year-round!  If you’re looking for a vegan kourabiedes alternative, you can check out Riri’s Greek Eats vegan kourabiedes.

This recipe is simple to make and requires only a few ingredients you may already have in your home. You can also modify it to add more of what you love, like extra pure vanilla extract, lemon zest, or toasted slivered almonds!

INGREDIENTS NOTES

Butter: Butter is the key to these cookies’ signature texture. It needs to be at room temperature, about 65°F (18°C), so it’s soft enough to whip and incorporate air. This aeration is what gives kourabiedes that irresistible buttery and crumbly texture. I like to leave the butter out overnight before making this recipe. If you’re in a rush, you can gradually microwave the butter in 5-second bursts until it softens. Just be careful with this strategy because you don’t want to accidentally melt the butter!

Metaxa brandy: This Greek brandy is optional, but if you want to level up the flavour games, it’s a must! The alcohol evaporates while baking, leaving behind a hint of warm, aromatic complexity.

Eggs: Room temperature is key for eggs – around 70°F (21°C) – so they blend seamlessly with the other ingredients. Using cold eggs can cause the butter to solidify, making the batter lumpy and uneven.

Blanched slivered almonds: These add both crunch and flavour. Toasting them wakes up the natural oils, giving them a nuttier taste. Just be sure to let them cool before mixing them in since hot almonds can throw off the dough. If you’re out of slivered almonds, a small amount of almond extract will do the trick. It is strong, so when I say more, don’t go overboard, haha). Maybe 1/2 a teaspoon to a full teaspoon.

RECIPE TIPS

• The cookies will expand slightly while baking, so be sure to leave enough space in between the cookies.

 

• Let the cookies cool for a few minutes before transferring them to a cooling wire rack.

 

• Traditionally, Greek almond cookies are shaped in an “S” shape, but you can shape them however you’d like!

 

• Depending on how well the cookies hold their shape, you may need to add more flour to the mixture at the very end.

What Are Kourabiedes Made Of? 

Kourabiedes are made primarily with unsalted butter, flour, icing sugar, brandy, and almonds (or almond flavouring).  The result is fluffy, sweet, and crumbly, truly irresistible cookies!

The best part is that you can easily modify this Greek almond cookie recipe.  For instance, if you don’t have slivered almonds on hand, you can add a small amount of pure almond extract instead.  Or, if you don’t like almonds or almond flavouring, you can omit them from the recipe.

Optional Ingredients to Add To the Cookie Dough: 

• 1/2 teaspoon pure almond extract (the flavour of almond extract is strong, so you don’t need a lot of it)

• 1 tablespoon orange blossom water (you can sprinkle the orange blossom water lightly on top of the cookies once they’re baked, but before you sprinkle them with icing sugar)

HOW TO MAKE GREEK ALMOND COOKIES (KOURABIEDES): STEP BY STEP

STEP 1: Prepare the dry ingredients. Sift 4 1/2 cups of all-purpose flour into a separate large bowl.  With a zester, zest the lemon and add the lemon zest to the bowl with the flour.  Add the baking powder and salt.  Combine flour, lemon zest, baking powder, and salt together. Set aside.

STEP 2: Mix the butter. Add 2 cups of unsalted, softened butter to a large mixing bowl.  Use the paddle attachment and an electric stand mixer.  Beat the butter on a medium-low setting for 5 minutes (setting #4 on the KitchenAid stand mixer).  If the butter isn’t fluffy, then it may need to warm up slightly at room temperature, or it may need to be mixed on a higher setting.

STEP 3: Add in the eggs. After 5 minutes, the butter should be light and fluffy. Scrape the sides of the bowl and paddle with a spatula. Add the icing sugar and mix on medium speed (#4 on a KitchenAid) for a couple of minutes. Whisk the egg yolk, vanilla, and brandy in a separate bowl, then slowly add it to the butter, mixing for 30-45 seconds until incorporated. Add almond extract if desired. Turn off the mixer and preheat the oven to 350°F.

STEP 4: Lightly toast the almonds. While the oven preheats, spread the slivered almonds on a baking tray and toast for 5-10 minutes, watching closely to prevent burning. This step adds extra flavour but can be skipped as the almonds will bake inside the cookies.

STEP 5: Mix in the dry ingredients. Add the flour mixture (flour, lemon zest, baking powder, and salt) to the butter mixture and mix on low (#2 on a KitchenAid) until just combined. Be careful not to overmix. Alternatively, mix by hand with a spatula until all the flour is absorbed.

STEP 6: Mix in the almonds and let the dough cool. Allow the almonds to fully cool (if you toasted them in the oven).  Once cooled, add the lightly toasted almonds to the cookie dough. Mix together.  The dough should be pliable enough to mould the cookies but not so soft that it sticks to your hands.

If the dough is too soft, gradually add 1 tablespoon of flour to the cookie dough and continue to mix with your hands.  Cover the cookie dough with saran wrap and allow the dough to cool in the refrigerator for 10-15 minutes.

STEP 7: Shape the kourabiedes. Remove the dough from the fridge, roll the cookie dough into 2-inch balls and place them on a cookie sheet.  Lightly press down on the cookies to flatten them slightly before putting them in the oven.

STEP 8: Bake the kourabiedes. Once the oven has preheated to 350 degrees F, place the cookies in the oven for 20-25 minutes or until a very pale golden brown colour.  The baking time may need to be adjusted depending on the size of your cookies and your oven.

STEP 9: Cool and dust with icing sugar. Remove the cookies from the oven and let them cool for a few minutes on a heat-resistant surface before transferring to a cooling rack. Once completely cool, use a sifter and sprinkle the cookies with a generous amount of icing sugar. How much icing sugar you add is up to you! Enjoy!

How Do You Store Kourabiedes?

You can store kourabiedes on a serving dish or a large plate uncovered at room temperature for about three weeks.  But, if you’d like, you can place them in an airtight container to keep them tasting delicious even longer.

If you’re making these cookies ahead of time, sprinkle the cookies with fresh icing powder before serving.

Popular Greek Holiday Dessert Ideas! 

• The Best Honey Cookie Recipe (Melomakarona)
• Small Batch Vegan Kourabiedes Recipe
• Lucky New Year’s Cake (Vasilopita Recipe)
• Greek Easter Butter Cookies (Koulourakia)