Go Back
–+ servings
Greek almond cookies stacked on top of eachother and sprinkled with icing sugar
Print Recipe
4.65 from 14 votes

Easy Homemade Kourabiedes (Greek Almond Cookie Recipe)

Melt in your mouth Greek almond cookies! Kourabiedes are buttery, sweet, and a very popular Greek Christmas cookie. Made to be shared with friends and family, this irresistable Greek treat is one that you'll want to try this holiday season!
Prep Time45 minutes
Cook Time25 minutes
Additional Time30 minutes
Total Time1 hour 40 minutes
Course: Desserts
Cuisine: Greek
Keyword: Greek Christmas cookies, Greek holiday cookies, kourabiedes
Servings: 40 cookies
Calories: 145kcal
Author: Ria Mavrikos

Equipment

  • Baking sheet
  • Cooling rack
  • Electric stand mixer with the paddle attachment

Ingredients

  • 4 1/2 cups all-purpose flour Sifted
  • 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

  • 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. Set aside.
    4 1/2 cups all-purpose flour, lemon zest from one lemon, 1 teaspoon baking powder, 1/4 teaspoon salt
  • Whip the butter: Add 2 cups of softened unsalted butter to a large bowl. Using the paddle attachment, beat on medium-low (#4 on KitchenAid) for a few minutes. If the butter isn't fluffy, let it warm slightly at room temperature or mix on a higher setting. 
    2 cups 454 grams unsalted butter (room temperature and softened)
  • Mix 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.
    3/4 cup icing sugar or confectioner's sugar, 1 egg yolk, 2 tablespoons pure vanilla extract, 2 oz Metaxa brandy or cognac
  • Bake 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.
    100 grams blanched
  • Mix in the flour: 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.
  • Mix in almonds and cool the dough: Let the toasted almonds cool, then add them to the dough and mix. The dough should be pliable but not sticky. If it's too soft, add 1 tablespoon of flour and mix. Cover with plastic wrap and refrigerate for 10-15 minutes.
  • 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 the cookies in the oven.
  • 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 light golden brown colour. The baking time may need to be adjusted depending on the size of your cookies.
  • Cool and sprinkle with icing sugar: 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. 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!
    3 cups of icing sugar or confectioner's sugar

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

Serving: 1g | Calories: 145kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 18mg | Fiber: 1g | Sugar: 16g