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Kourabiethes, buttery Greek almond cookies coated in snowy powdered sugar.
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5 from 5 votes

Kourabiedes Recipe

Soft, buttery Greek almond cookies coated in powdered sugar. These classic Kourabiethes melt in your mouth and are perfect for Christmas gifting.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Greek
Keyword: Almond cookies, Christmas Bakes, Christmas Edible Gifts, Festive Cooking, Greek Butter Cookies, Shortbread Cookies
Servings: 30 cookies
Calories:
Author: ArchanaPotdar

Equipment

  • 1 Bowl to mix the cookies
  • 1 Hand mixer to beat
  • 1 Spatula
  • Sieve to sift
  • 4 Baking tray to bake
  • Baking paper
  • Oven
  • Airtight Container to store

Ingredients

  • 250 grams Butter softened
  • 1 cups Icing Sugar
  • 1-½ cups Icing Sugar
  • 2 teaspoons Vanilla Extract
  • 1 Orange Zest finely grated
  • 1 Egg at room temperature
  • 2-½ cups all-purpose flour
  • 1 teaspoon Baking powder
  • ½ cup almonds

Instructions

Toasting Almonds

  • Toast the almonds on a low flame, stirring continuously till golden. Cool, pulse and crush them. (½ cup almonds )

Making the dough for Cookies

  • In a deep bowl, beat the softened butter with 1 cup icing sugar, vanilla and orange rind until pale and smooth. (250 grams Butter, 1 cups Icing Sugar, 2 teaspoons Vanilla Extract,1 Orange Zest)
  • Beat in the egg. If using rose water and/or brandy, add it now. (1 Egg)
  • Sift in the flour and baking powder, mix gently to form a soft dough. (2-½ cups all-purpose flour,1 teaspoon Baking powder)
  • Fold in the crushed almonds, then form a disc on a baking sheet lined with baking paper. Cover and chill for 30 minutes.

To shape the Kourabiedes

  • Sift flour onto the workplace.
  • Grease and line parchment paper on baking tray.
  • Cut the disk into 2-3-inch-wide logs.
  • Cut the logs into ½ inch balls.
  • Shape the balls into small logs and use flour to prevent the dough from sticking.
  • Shape the log into the alphabet "C" and transfer to the baking tray lined with baking paper.
  • You can also shape the cookies into small, smooth balls.
  • These cookies will not spread; still keep a ½-inch distance between the cookies.
  • Chill the cookies in the refrigerator for 20 minutes.

Baking the Kourabiedes and Coating

  • Transfer the tray to an oven preheated to 160 °C and bake for 10 minutes, until lightly golden.
  • Cool the cookies on trays for 5 minutes to firm up.
  • Transfer the cookies to the bowl of sugar and coat them while they are still warm.
  • Cool on the wire rack.
  • Sift any remaining icing sugar over biscuits when cool.

Storage and Serving of the Kourabiedes

  • Transfer the cookies to an airtight container.
  • Serve the cookies with coffee.

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