Kourabiedes are Greek Almond Cookies similar in taste to shortbread cookies.  These cookies are buttery, 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! 

 

 

This recipe is simple to make and only requires a few ingredients that you may already have in your home.  In addition, you can modify this recipe to add more of what you love, like extra pure vanilla extract, lemon zest, or toasted almond slivers! 

 

 

 

A Few Helpful Tips When Making Greek Almond Cookies (Kourabiedes): 

• 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!

 

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

 

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. 

 

How Do You Pronounce Kourabiedes In Greek? 

Kourabiedes are a little tricky to pronounce, but here’s how it sounds: Koo-rah-be-yeh-thes.  You can say it! 

 

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: 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: 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: After 5 minutes, the butter should be light and fluffy.  Use a spatula to scrape down the sides of the mixing bowl and the paddle attachment.  Add the icing sugar and mix the icing sugar and butter on medium speed (#4 on a KitchenAid mixer) for 2 minutes.  Whisk the egg yolk, vanilla, and brandy in a separate bowl.  Slowly add the egg mixture to the butter and mix on medium speed for 30-45 seconds until the egg is incorporated.  At this point, you can add the almond extract if you’d like to include more almond flavour in your cookies.  Turn off the mixer until you’re ready to add the flour. 

 

STEP 4: Preheat your oven to 350 degrees F on bake. 

 

STEP 5: While the oven is preheating, spread the slivered almonds on a small baking tray.  Leave the almonds in the oven for 5-10 minutes or until they’re lightly toasted.  Keep an eye on the almonds so that they don’t burn.  This step gives the almonds a little extra flavour, but you can skip this step if you’d like since the almonds will bake inside the cookies. 

 

STEP 6: Add the flour mixture (flour, lemon zest, baking powder, and salt) to the butter mixture and slowly mix in the flour on a low setting (#2 if you’re using a KitchenAid mixer).  Continue to mix until the flour is just combined or you no longer see any flour (be careful not to overmix).  You can also remove the bowl from the mixer and continue mixing the cookie dough with your hands or a spatula until all the flour is absorbed.

 

STEP 7: 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 8: 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 the cookies in the preheated oven.

 

 

STEP 9: 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 10: Remove the cookies from the oven and allow them to cool for a few minutes on a heat-resistant surface before placing them on a cooling wire rack. Let the cookies cool completely before dusting them with icing sugar.

 

STEP 11: Once the cookies have thoroughly cooled, 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 Dessert Ideas! 

• The Best Honey Cookie Recipe (Melomakarona)
• Greek Orange Phyllo Cake Recipe (Portokalopita)
• Dairy-Free Creamy Rice Pudding Recipe
• Ruffled Milk Pie Skillet Recipe
• Greek Apricot Tart Recipe (Pasta Flora)
• Small Batch Vegan Kourabiedes Recipe
• Lucky New Year’s Cake (Vasilopita Recipe)
• Greek Easter Butter Cookies (Koulourakia)

 

 

Yield: 40

Simple Greek Almond Cookie Recipe (Kourabiedes)

Prep Time: 45 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 40 minutes

Melt in your mouth Greek almond cookies! Buttery, sweet, and a very popular Greek Christmas cookie.

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Ingredients

• 4 1/2 cups all-purpose flour
• lemon zest from one lemon
• 1 teaspoon baking powder (level)
• 1/4 teaspoon salt (level)
• 2 cups (454 grams) unsalted butter (room temperature and softened)
• 3/4 cup icing sugar or confectioner's sugar (for the cookie dough)
• 1 egg yolk (room temperature)
• 2 tablespoons pure vanilla extract
• 2 oz Metaxa brandy or cognac
• 100 grams blanched, slivered almonds (lightly toasted)
• 3 cups of icing sugar or confectioner's sugar (to sprinkle over cookies)

Optional Ingredients to add-in to the cookie dough:

• 1/2 teaspoon pure almond extract (the flavour is strong, so you don't need to add a lot)
• 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)

Instructions

1. 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.
2. 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.  
3. After 5 minutes, the butter should be light and fluffy.  Use a spatula to scrape down the sides of the mixing bowl and the paddle. Add the icing sugar and mix the icing sugar and butter on medium speed (#4 on a KitchenAid mixer) for 2 minutes. Lightly whisk the egg yolk, vanilla, and brandy in a separate bowl.  Slowly add the egg mixture to the butter and mix on medium speed for 30-45 seconds or until the egg is incorporated.  At this point, you can add the almond extract if you'd like to include more almond flavour in your cookies.  Turn off the mixer until you're ready to add the flour. 
4. Preheat your oven to 350 degrees F on bake. 
5. While the oven is preheating, spread the slivered almonds on a small baking tray.  Leave the almonds in the oven for 5-10 minutes or until they're lightly toasted.  Keep an eye on the almonds so that they don't burn.  This step gives the almonds a little extra flavour, but you can skip this step if you'd like since the almonds will bake inside the cookies. 
6. Add the flour mixture (flour, lemon zest, baking powder, and salt) to the butter mixture and slowly mix in the flour on a low setting (#2 if you're using a KitchenAid mixer).  Continue to mix until the flour is just combined or you can no longer see the flour (be careful not to overmix).  You can also remove the bowl from the mixer and continue mixing the cookie dough with your hands or a spatula until all the flour is absorbed.
7. 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 mold the cookies but not too 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.
8. 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 the cookies in the oven.
9. Once the oven has preheated to 350 degrees F, place the cookies in the oven for 20-25 minutes or until a light golden brown colour. The baking time may need to be adjusted depending on the size of your cookies.
10. Remove the cookies from the oven on a heat-resistant surface and allow them to cool for a few minutes before placing them on a cooling wire rack. Let the cookies cool completely before dusting them with icing sugar.
11. Once the cookies have thoroughly cooled, use a sifter and sprinkle the cookies with icing sugar. How much icing sugar you add can be up to you! Enjoy!

Notes

1. The cookies will expand slightly so be sure to leave enough space in between the cookies on the baking sheet.
2. Let the cookies cool for a few minutes before transferring them to a cooling wire rack since they will be soft as they come out of the oven. The cookie will be a light golden brown colour when they're done (or still slightly pale).
3. Traditionally, Greek almond cookies are shaped in an "S" shape, but you can shape them how you'd like!
4. Depending on how well the cookies hold their shape, you may need to add more flour to the mixture at the very end.

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 18mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.