Description
Kourabiedes are traditional Greek Christmas almond cookies made with buttery shortbread dough, toasted almonds, and a generous coating of powdered sugar. These festive treats are tender, crumbly, and rich with a delicate nutty flavor.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) powdered sugar
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 tablespoons brandy
- 2 1/2 cups (310g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup (120g) toasted almonds, finely chopped
- 1/4 teaspoon salt
- 2 cups (240g) powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter until light and fluffy.
- Add the powdered sugar and continue beating until well combined.
- Mix in the egg yolk, vanilla extract, and brandy until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Fold in the toasted chopped almonds until evenly distributed.
- Shape the dough into small balls or crescent shapes and place them on the prepared baking sheet.
- Bake for 18–20 minutes, or until the bottoms are lightly golden but the tops remain pale.
- Allow the cookies to cool slightly, then generously dust with powdered sugar while still warm.
- Once fully cooled, dust again with powdered sugar before serving.
Notes
- Toast the almonds beforehand for enhanced flavor.
- Do not overbake; the cookies should remain pale.
- Store in an airtight container for up to one week.
- For a stronger traditional flavor, use Greek brandy such as Metaxa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
