Kourabiedes are Greek Almond Cookies similar in taste 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.  In addition, you can modify this recipe to add more of what you love, like extra pure vanilla extract, lemon zest, or toasted slivered almonds!

 

 

INGREDIENTS NOTES

Butter: Butter is definitely the star ingredient of this recipe.  It must be at room temperature and soft enough that the butter softens in your hand when you touch it.  Whipping the butter in the mixer will help achieve that crumbly, buttery texture that kourabiedes are known for.  If the butter is too cold, then it will not mix properly.  I like to leave the butter out overnight before making this recipe.

 

Metaxa brandy: This Greek brandy is optional but gives the kourabiedes a nice flavour.

 

Eggs: The egg will need to be at room temperature so that it doesn’t cool down the batter.  This will allow it to incorporate better with the other ingredients.

 

Blanched slivered almonds: If you don’t have slivered almonds on hand, you can use more pure almond extract (it is strong, so when I say more, don’t go overboard, haha). Maybe 1/2 a teaspoon to a full teaspoon.  I like to toast the almonds in the oven before adding them to the cookies to bring out the flavour.  If doing this, allow the almonds to fully cool before adding them to the cookie dough mixture.

 

 

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.

 

 

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

 

STEP 4: Lightly toast the almonds. 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 5: Mix in the dry ingredients. 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 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 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.  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.

 

 

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