Description
Kourabiedes are melt-in-your-mouth Greek almond cookies covered in powdered sugar — a Christmas favorite.
Ingredients
Units
Scale
- 1 cup (230g) cold unsalted butter
- 1/2 cup (60g) powdered sugar (plus more for coating)
- 2 tbsp brandy or cognac
- 1 tsp rosewater (optional)
- 1/2 tsp salt
- 1 cup (120g) roasted almonds, chopped
- 2 1/2 cups (300g) all-purpose flour
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C). Roast almonds for 8–10 minutes until lightly golden. Cool and chop.
- In a large bowl, beat cold butter and powdered sugar until pale and fluffy (about 5 minutes).
- Mix in brandy, rosewater, and salt. Stir in almonds.
- Sift flour and baking powder over the butter mixture and mix until just combined.
- Roll dough into balls or crescents and place on a lined baking sheet. Chill 30 minutes.
- Bake 18–20 minutes until pale golden underneath.
- Dust with powdered sugar while warm. Cool, then coat again for full coverage.
Notes
Keep hands cool while shaping.
Chill dough before baking for best shape.
Dust sugar twice for the perfect “snowy” look.
- Prep Time: 30 minutes
- Cook Time: 20 minutes + 30 minutes chilling
- Category: Dessert
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookies
- Calories: 95
- Sugar: 3g
- Fat: 6g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1.5g