Greek Kourabiedes with Almonds and Icing Sugar
Tender Greek almond butter cookies scented with vanilla, lemon and a little brandy, then dusted with icing sugar.
Kourabiedes are buttery Greek holiday cookies finished with a generous coating of icing sugar. The source includes butter, almond, egg yolk, vanilla and citrus, but its listed brandy and starch amounts are implausibly large for a small cookie batch. This version uses a measured flour-and-cornstarch dough with a modest splash of brandy, then bakes the cookies gently so they stay pale and tender. Dust once while slightly warm and again when completely cool for the traditional snowy finish. Heat oven to 170°C (340°F). Beat butter and icing sugar until pale and fluffy, 3 to 4 minutes. Beat in egg yolk, brandy, vanilla, lemon zest and salt. Whisk flour, ground almonds and cornstarch. Fold into butter mixture just until a soft dough forms.
Recipe card
Greek Kourabiedes with Almonds and Icing Sugar
Equipment: Chef’s knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Cream butter
Heat oven to 170°C (340°F). Beat butter and icing sugar until pale and fluffy, 3 to 4 minutes.
Add flavour
Beat in egg yolk, brandy, vanilla, lemon zest and salt.
Make dough
Whisk flour, ground almonds and cornstarch. Fold into butter mixture just until a soft dough forms.
Shape
Roll into 20 small balls or crescents and arrange on lined trays with space between.
Bake
Bake 15 to 18 minutes until set and only lightly coloured underneath. Cool 5 minutes.
Coat
Dust generously with icing sugar while slightly warm; dust again once fully cool.
How to tell when it is ready
Cookies feel set and have only lightly golden bases; tops remain pale.
Tips
- Use softened, not melted, butter.
- Stop mixing when flour disappears.
- Keep cookies pale for a tender crumb.
- Dust a second time after cooling.
Troubleshooting
- If cooking is uneven, cut pieces to a similar size.
- If the flavour is too strong, adjust with a little of the main liquid.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose a suitable broth or stock for the recipe.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for gentle heat.
Serving suggestions
- Serve with Greek coffee.
- Arrange on a holiday cookie platter.
- Pair with tea.
- Offer with citrus segments.
Make ahead
Measure and prepare ingredients in advance; complete cooking shortly before serving.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Food safety
Contains wheat, dairy, egg and almonds; contains alcohol in the dough. Check for allergies.
Frequently asked questions
Can I make this ahead?
Prepare components ahead and refrigerate promptly; finish close to serving.
How should I store greek kourabiedes almond cookies?
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Serve promptly and chill leftovers without delay.
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