Greek · Dessert
Kourabiedes (Powdered Almond Butter Cookies)
Kourabiedes are traditional Greek shortbread-style cookies built from butter, toasted almonds and a touch of brandy, baked until pale and tender, then buried under a thick drift of powdered sugar while still warm. They are a staple of Greek Christmas and celebration tables, prized for their delicate, crumbly texture and fragrant almond-butter richness.
$0
20 minsPrep
17 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
253Calories
3.6gProtein
14.8gFat
26.3gCarbs
10.9gSugar
1.1gFiber
92mgSodium
63mgChol
7.7gSat Fat
65mgPotassium
24mgCalcium
1.2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.6gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Toast the chopped almonds in a dry pan for 2-3 minutes until fragrant, then cool completely.
2
Beat the softened butter with the 5g sugar using a hand mixer for 4-5 minutes until pale and fluffy.
3
Beat in the egg yolk, brandy and vanilla extract until fully incorporated.
4
Fold in the toasted almonds, then gradually fold in the sifted flour by hand until a soft, slightly crumbly dough forms; do not overmix.
5
Divide the dough into 2 portions and shape each into a small dome or crescent on a lined baking sheet.
6
Bake at 160°C (320°F) for 16-18 minutes until just set and very lightly golden on the base; the tops should remain pale.
7
Cool on a wire rack for 10 minutes, then while still warm, dust generously with the sifted powdered sugar until fully coated.
8
Allow to cool completely before serving, dusting with any remaining powdered sugar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened,
- 38g38g All Purpose Flour, sifted,
- 10g10g Almond, toasted, roughly chopped,
- 6g6g Egg Yolk,
- 3g3g Brandy, , 90% alcohol retained
- 1g1g Vanilla Extract,
- 5g5g Sugar White,
- 16g16g Sugar White, powdered, for coating, 1
