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Kourabiedes (κουραμπιέδες) are the classic Greek shortbread cookies of the holiday season, dusted heavily in powdered sugar so they resemble little powdered snowballs. These buttery almond cookies are a staple at Christmas but are enjoyed year-round at celebrations such as weddings and baptisms. The name comes from Turkish “kurabiye” for cookie. Traditionally, they are crescent-shaped (said to honor the Turkish flag during Ottoman times) or round. With a melt-in-your-mouth texture, kourabiedes pair the rich flavor of butter with nutty toasted almonds and a vanilla or brandy aroma under a thick coat of icing sugar.
Making kourabiedes begins with toasting slivered or chopped almonds until golden; this deepens the nutty flavor. The almonds are then finely chopped or ground. In a bowl, flour is mixed with a bit of sugar, baking powder and salt, then the softened butter (and optionally almond extract) is rubbed or beaten in until the mixture forms coarse crumbs. Finally the ground almonds are added and gently kneaded into a dough. Kourabiedes dough is quite stiff compared to other cookies. It is then shaped into small balls or miniature logs. No chilling is usually needed, though some recipes rest the dough briefly to firm up.
The cookies bake to a delicate golden color and are still very pale. As soon as they come out of the oven, they are rolled in powdered sugar while hot. The first sugar coat sticks to the warm dough; after cooling for a few minutes, each cookie is rolled again to achieve a thick, even white coating on all sides. This double-dusting ensures the cookies look snow-white and prevents them from being too sweet on the inside. The final effect is a lightly cracked surface, white and powdery, with a tender shortbread inside that literally melts on the tongue.
At a Christmas gathering, kourabiedes will usually surround other sweets in a cookie tray. They are often packaged for guests to take home, wrapped individually or in small bags. Because they contain lots of butter, they remain soft (not dry) for at least a week if stored in a tin. Each bite offers the aroma of vanilla and a subtle almond crunch, thanks to the bits of chopped nut within. They go wonderfully with tea or coffee. Children and adults alike reach for kourabiedes under the tree, their powdery sweetness a delightful contrast to savory holiday meals.
30
cookies15
minutes12
minutes160
kcalA rich dough of flour, butter and finely chopped toasted almonds is mixed quickly and shaped into small rounds or crescents. After a short bake (10–12 minutes), the warm cookies are rolled in confectioners’ sugar, allowed to cool briefly, and rolled again. The result is a pale golden cookie covered in a thick layer of white sugar. The interior is tender and buttery, lightly nutty from the almonds. These traditional Greek kourabiedes cookies are aromatic, softly crumbly and perfect for holiday cookie platters.
2 cups (250 g) all-purpose flour
½ cup (60 g) powdered sugar (for the dough)
½ teaspoon baking powder
Pinch of salt
225 g (1 cup) unsalted butter, very soft (room temperature)
1 cup (100 g) toasted sliced almonds (toasted and finely chopped)
1 teaspoon vanilla extract (or ½ teaspoon almond extract or 1 tablespoon brandy/rum)
Zest of ½ lemon or orange (optional, for aroma)
1½–2 cups (200–270 g) confectioners’ (icing) sugar, for rolling
Toast and chop almonds (8 minutes). Preheat oven to 175 °C (350 °F). Spread almonds on a baking sheet and toast until golden (6–8 minutes), stirring once. Let cool, then finely chop or pulse in a food processor until a coarse meal.
Mix dry ingredients. In a bowl, sift together the flour, ½ cup powdered sugar, baking powder and salt.
Make the dough. Add the softened butter and vanilla to the flour mixture. Using a mixer or pastry cutter, cream the butter into the flour until it resembles coarse crumbs. Add chopped almonds (and zest if using). Continue to mix or knead gently by hand until a uniform dough forms (it will be crumbly at first).
Shape the cookies. Using about 1 tablespoon of dough each (about 15–20 g), roll into balls or small logs. For crescent shapes, roll into 2½-inch ropes and curve. Place on parchment-lined baking sheets, spaced 1 inch apart.
Bake (12 minutes). Bake until the cookies are set and barely golden at the edges (do not brown). Allow them to cool on the sheet for 3–5 minutes.
First coat of sugar. While still warm, roll each cookie in a shallow bowl of confectioners’ sugar so that it is fully coated.
Second coat. Transfer the sugared cookies to a rack or tray to cool completely (about 20 minutes), then roll them in sugar again for a thick, snowy crust. Work gently to avoid breaking them.
Serve or store. Place finished kourabiedes in a tin or serving plate. They are now ready to enjoy. Keep covered at room temperature; they will stay tender.
| Calories | Carbohydrates | Protein | Fat | Fiber | Sodium | Allergens |
| 160 kcal | 14 g | 2 g | 10 g | 1 g | 50 mg | Wheat, Milk, Tree Nuts |
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