Description
These traditional Greek cookies, called Kourabiedes, are buttery almond shortbread cookies rolled in powdered sugar. They’re light, crumbly, and full of festive flavor — perfect for Christmas or any celebration.
Ingredients
120 g slivered almonds
180 g butter, softened
90 g icing sugar (powdered sugar)
250 g plain flour (all-purpose)
1 tsp baking powder (sifted into the flour)
30 g almond meal (ground almonds)
1 egg yolk, room temperature
1 tsp vanilla extract
1 tbsp ouzo (or water/milk/orange/lemon/lime juice)
Extra: 1 cup icing sugar for dusting
Instructions
1. Toast almonds in a dry frying pan over medium heat until golden, then cool and chop.
2. Ensure butter is very soft; use a mixer or soften gently.
3. Beat butter until smooth and lump-free.
4. Sift icing sugar into butter and mix until fluffy.
5. Add egg yolk, vanilla, and ouzo; blend until creamy.
6. Sift flour and baking powder into mixture, add almond meal and chopped almonds; mix until combined.
7. If dough is soft, chill for 30–60 minutes before shaping.
8. Shape 20 g portions into crescents, balls, or cut-outs.
9. Place shaped cookies on lined baking trays; refrigerate for 1 hour.
10. Bake at 170°C (340°F) for 20–25 minutes until lightly colored.
11. Cool for 10 minutes, roll warm cookies in icing sugar, cool completely, then roll again for a snowy finish.
Notes
Use themed cookie cutters for holidays.
You can freeze shaped dough for up to 3 months.
Baked cookies can be frozen before sugar dusting.
Let butter fully soften at room temperature for best texture.
These cookies are not overly sweet — buttery, nutty, and perfectly crumbly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4 g
- Sodium: 52 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg