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Greek kourabiedes almond butter cookies stacked on a blue plate.
AGT Editorial Team

The Best Kourabiedes (Greek Almond Cookies)

Kourabiedes (Kουραμπιέδες) are a traditional Greek shortbread-type biscuit, usually made with ground almonds. They're typically served for Christmas or special celebrations. These delicate and tender cookies will be a seasonal favorite!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 people
Course: Dessert
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick Unsalted butter (8 tablespoons)
  • 1 Egg yolk
  • ½ tablespoon Brandy or Ouzo *you can replace with rose water if you prefer
  • ⅔ cup Powdered sugar + ½ cup for coating
  • 1 teaspoon Vanilla extract
  • ⅓ cup Almond, walnuts or pecans, crushed *See note below
Dry Ingredients
  • 1 cup All-Purpose Flour
  • 2 tablespoon Cornstarch
  • ¾ teaspoon Baking Powder

Equipment

  • Food Processor (for grinding nuts)

Method
 

  1. Preheat oven to 350°F.
  2. Add nuts to a sheet pan in the middle of the oven and roast for about 8 minutes or until you can start to smell them. Be careful not to burn them.
  3. Beat together the butter and ⅔ cup of sugar in an electric mixer on high until light and fluffy.
  4. Add egg yolk, brandy and vanilla. Beat again for another minute.
  5. When nuts are cooled, use a food processor to grind them. You want the nuts to be coarsely ground.
  6. Add your nuts to the mixer along with all of the dry ingredients and mix until everything is well incorporated.
  7. Option #1: Round- Use a mini ice cream scooper to scoop a ball of dough into your hands. Roll into a ball and place on parchment paper or a nonstick baking sheet. Use your thumb to slightly press down the middle.
  8. Option #2: Crescent- Shape about 1 tablespoon of dough into a crescent moon shape (curved).
  9. Bake in the middle of your oven for about 15 minutes. Do not over bake! You do not want them overly brown on the bottom.
  10. Add ½ cup of powdered sugar to bowl and toss warm cookies in so they are fully coated. You can also sift more powdered sugar over top after plating.

Notes

Yield: 12-14 cookies
**Almonds are traditionally used but I prefer the flavor of walnuts and/or pecans. You can use a mixture of nuts too.
  • You can use any liquor you prefer or omit it all together.
  • If using rose water, I suggest spritzing your cookies with it after they bake for a subtle flavor.
  • Almonds, pecans or walnuts are the best for this recipe.