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Kourabiedes: A Taste of Greek Celebration
Kourabiedes aren’t just cookies. They’re little bites of Greek joy, wrapped in powdered sugar and passed down through generations. Made with rich butter, toasted almonds, and finished with a snowy dusting of confectioner’s sugar, these traditional shortbread treats show up wherever there’s something to celebrate: Christmas, New Year’s, weddings, baptisms, you name it. That signature white coating? It’s more than decoration. It turns each cookie into a symbol of purity, abundance, and festive cheer.
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Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cup unsalted butter, at room temperature
  • 1 large egg yolk
  • ¾ cup powdered sugar
  • 1 tbsp brandy or cognac
  • 1 tsp vanilla extract
  • 3½ cups all-purpose flour, sifted
  • ½ tsp baking powder
  • 1 cup toasted almonds, finely chopped
  • 2 cups Extra powdered sugar for coating
  • 2 tbsp Rosewater or orange blossom water (optional)
  • Whole cloves (optional)

Equipment

  • Electric stand mixer with the paddle attachment

Instructions
 

  1. Toast the almonds in a dry skillet or 350°F (175°C) oven for about 8–10 minutes. Let cool and finely chop.
  2. Cream the Butter and Sugar: Using a stand or hand mixer, beat the butter for about 5–7 minutes until light, fluffy, and almost white in color. Add the powdered sugar and continue beating until well combined.
  3. Add Wet Ingredients: Mix in the egg yolk, brandy, and vanilla extract until incorporated.
  4. Add Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the butter mixture. Fold in the chopped toasted almonds. The dough should be soft but not sticky. If needed, add a bit more flour.
  5. In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the butter mixture. Fold in the chopped toasted almonds. The dough should be soft but not sticky. If needed, add a bit more flour.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Roll dough into small balls (about 1 inch in diameter) or shape into crescents. Place them 1 inch apart on the baking sheet.
  8. Bake for 18–22 minutes, or until the bottoms are golden but the tops remain pale.
  9. Cool & Dust: Let cookies cool for 5 minutes on the baking sheet, then carefully transfer to a wire rack. While still warm (but not hot), sift powdered sugar generously over the cookies.
  10. Optional: Sprinkle rosewater or orange blossom water over the cookies just before dusting them with powdered sugar.
  11. Once fully cooled, roll them again in powdered sugar for the classic thick coating.

Notes

Use high-quality butter: The flavor of Kourabiedes depends heavily on the butter. Traditional versions use clarified sheep or goat butter for a deep, nutty taste. If that’s not available, use the best-quality unsalted butter you can find, it makes all the difference.
Don’t skip the toasted almonds: Toasting the almonds before mixing them into the dough brings out their full aroma and flavor. Chop them coarsely for texture, or finely for a more delicate crumb — both are traditional.
Chill the dough before shaping: Chilling helps the dough firm up, making it easier to roll and shape. It also keeps the cookies from spreading too much in the oven.
Shape with care: You can form Kourabiedes into rounds, crescents, or domes. There’s no one “right” way — shape them how your yiayia (grandma) did or however feels festive to you.
Dust while warm, coat when cool: Lightly dust the cookies with powdered sugar while they’re still warm so it sticks. Once they cool completely, generously coat them in a thick layer of powdered sugar, enough to look like fresh snow.