DessertSnack

Kourabiedes (Greek Almond Shortbread)

Name: Kourabiedes (Greek Almond Shortbread)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: greek
Ingredients: 225 g unsalted butter softened; 100 g powdered sugar; 1 pcs egg yolk; 1 tsp vanilla extract; 1 tbsp brandy (optional); 250 g all-purpose flour; 0.5 tsp baking powder; 100 g ground almonds; 200 g powdered sugar; 1 tbsp rose water (optional)

These traditional Greek shortbread cookies are tender, buttery, and melt in your mouth. Made with ground almonds and dusted generously with powdered sugar, they are a festive treat often enjoyed during holidays.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 1,093 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

225 gunsalted butter, softened
1 pcsegg yolk
1 tspvanilla extract
1 tbspbrandy(optional)
250 gall-purpose flour
0.5 tspbaking powder
100 gground almonds

cookie dough

100 gpowdered sugar

for dusting

200 gpowdered sugar
1 tbsprose water(optional)

Equipment

parchment paper · large bowl · wire rack · baking sheet · electric mixer · whisk

The method

Step by step

1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
About 5 min
2
In a large bowl, cream together the softened unsalted butter and the cookie dough powdered sugar until light and fluffy.
About 5 min
Cook’s note: Ensure butter is at room temperature for best creaming results.
3
Beat in the egg yolk, vanilla extract, and brandy (if using) until well combined.
About 2 min
4
In a separate bowl, whisk together the all-purpose flour, baking powder, and ground almonds.
About 1 min
5
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
About 3 min
6
Scoop out small portions of dough and shape them into crescent moons or small round balls. Place them onto the prepared baking sheet.
About 10 min
Cook’s note: The cookies will spread slightly, so leave some space between them.
7
Bake for 15-20 minutes, or until the edges are lightly golden and the cookies are set but still pale.
About 20 min
Cook’s note: Do not let them brown too much; they should remain light in color.
8
While the cookies are still warm, lightly spray or sprinkle them with rose water (if using).
About 1 min
Cook’s note: This step enhances the aroma and helps the powdered sugar adhere.
9
Generously dust the warm cookies with the dusting powdered sugar. You can do this by placing them in a bowl with the sugar and gently tossing, or by sifting sugar over them.
About 3 min
Cook’s note: For best results, dust them twice: once while warm and again when fully cooled.
10
Allow the kourabiedes to cool completely on a wire rack before serving.

Per serving

Nutrition

38%Score

Calories: 1,093.1kcal
Protein: 12.7g
Carbs: 128.4g
Fat: 59.9g
Fibre: 4.7g
Sugar: 74.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store kourabiedes in an airtight container at room temperature.