Updated 18th December 2023 These Kourabiedes (or Kourabiethes) Traditional Greek Almond shortbread cookies often called Greek butter cookies/Greek Almond cookies are delicious, melt-in-your-mouth and a staple in Greek households. They are quite often served during festive occasions like weddings and showers along with melomakarona but you will be wanting them on any occasion. This is a small batch recipe for them that I love because it’s quick and simple, not too sweet, nutty, buttery and downright addictive. A lot of recipes yield 80 sometimes 100 cookies - perfect if you are making them for a wedding but sometimes you just want a smaller batch. This recipe is very easy to double or triple if you ever need to make a larger batch or are making plenty to share. These cookies fall under the shortbread category but I have heard them described as snowball cookies or crescent cookies depending on what shape you bake them in. They have a delicious buttery flavour similar to shortbread cookies with a lighter slightly more crumbly texture. Our version has plenty of vanilla flavouring, a pinch of salt, and is coated in lots of powdered sugar.
Kourabiedes Ingredients
You only need a handful of pantry ingredients to make these cookies. This is what you will need to make these cookies:
- BUTTER: I use unsalted butter and make sure it room temperature - I typically use cows milk butter (some recipes call for sheep butter or goat but I have not tried either of those for these cookies.) What about using vegetable shorting? More on that in recipe notes below…
- POWDERED SUGAR: You will need approx 4-5 cups confectioners’ sugar. I cup for the actual cookie dough and the rest for dusting and rolling the cookies in. The amount varies depending on how much you want to cover your cookies.
- ALMONDS: I use blanched slivered lightly toasted almonds, chopped (whole blanched ones can also be used). Toast them over low-medium heat in a skillet tossing them often or in the oven keeping a close eye on them as they can burn quite quickly if left unattended.
- EGG YOLK: Adds richness and moisture to the dough.
- BAKING SODA: Just a little for leavening - no baking powder in this recipe
- BRANDY/COGNAC or OUZO: Choose either one. These do not add alcohol or boozy flavor but simply flavors these like vanilla flavors anything
As you can see these are made with pretty simple ingredients. Because butter shines in shortbread cookies including these, it’s always best to use the highest quality butter that you can find or use. It will add to the flavour and texture of the dough.
There are a few other flavour add ins that are optional or that can be swapped for other flavours. Here they are:
- Almonds can be substituted for other nuts like pecans, or walnuts, or many opt to leaving them out if they are allergic - they make wonderful vanilla shortbread cookies too
- Vanilla extract can be substituted with almond extract giving these almond cookies even more delicious almond flavour. You can also do a combo of the both to make up the same amount - I like doing 1 tsp vanilla and ½ tsp almond
- You can make these Gluten Free by using a good quality gluten free 1-1 flour. If I am doing that I will also add in a few tbsps or up to a ¼ cup of ground almonds in for extra texture and flavour.
- For a dairy free version you could replace the butter with a good vegan butter or plant based butter.
- You can either use brandy or cognac to add to the signature flavour of these tasty Greek cookies
- The icing sugar is one of the signature features of the cookie recipe. Feel free to reduce the amount used. I grew up having these with ample amounts of it but I know others prefer just a very light dusting on there’s. You decide how you like them.
- Many recipes call for lighty brushing or spraying the baked cookies with a little rose water or orange blossom water right out the oven for extra flavor. I usually do not do this but feel free to if you would like too
How To Make Kourabiedes
They are extremely easy and quick to make- there are just a few steps involved and some critical tips to making them with the perfect αφράτο - light, fluffy melt in your mouth texture with a crisp exterior. Here is a breakdown of the simple steps (full instructions in recipe card below).
- TOAST cool and chop your slivered almonds
- SIFT flour and the powdered sugar - to keep things light and fluffy
- CREAM the butter, powdered sugar, vanilla and salt - CRITICAL STEP - cream for up to 10 minutes to get the best texture in your kourabiedes - the butter should become white and creamy and fluffy like whipped cream.
- BEAT in the yolk followed by the brandy, baking soda, nutmeg if using and 2 tablespoon of the flour
- BEAT in the flour and the almonds alternating a little of each at a time - switch to using a spatula to fold in the remaining bit of flour or you can use your hands to knead it in gently. If the dough is too sticky (a little sticky is fine but if you can’t even grab it without it sticking all over your fingers) you can fold in or knead a little flour 1 tablespoon at a time just until its not overly sticky.
- SCOOP and SHAPE dough and place on prepared baking sheet
- BAKE until edges are lightly golden and cookies are fragrant
- COOL in pan on cooling rack
- TOSS COOKIES in powdered sugar and sift more on top to coat as much as desired.
The key to making the very BEST kourabiedes no matter what recipe you make is ensuring that you beat the butter and sugar until its very light and fluffy - like I mean a good 8-10 minutes until it almost resembles whip cream. This will help ensure that your cookies are αφρατα / afrata or light and fluffy and crumbly and melt in your mouth good. You also don’t want to over work or over mix the dough. I like to incorporate the last bit of flour in the recipe either mixing it in with my hands or folding it in with the spatula. The rest is super easy and pretty no fail.
They smell so fragrant while baking, your nose will tell you when they are just about done baking too - you don’t want to over bake them though so I would recommend checking in on them during the last 5 minutes of baking as everyone’s oven is different. You want to see the tops of them crackle a bit - they will puff up and develop little crags when they are close to being done and will be golden. After that some recipes call for brushing them lightly or spraying them lightly with orange blossom water or rose water but that is optional. As soon as they are cool enough to to handle they go in for their first powdered sugar dip then they get dusted with more and placed on a rack to cool completely. I love to dust them a little more before serving just for good measure. Enjoy wisely - meaning never sneeze cough or laugh while they are in or near your mouth. I love mine with a nice hot cup of not too sweet Turkish coffee - but feel free to have them with anything you enjoy your cookies with.
More Greek Recipes You Will Love:
- Easy Greek Baklava
- Karithopita (Greek Walnut Cake)
- Greek Semolina Cake (Revani)
- Greek Honey Ricotta Pie (Melopita)
- Greek Style Apple Cinnamon Cake (Milopita)
- Koulourakia
- Greek Honey Walnut Cookies
- Pecan Snowball Cookies
