Kourabiedes: Buttery Almond Shortbread Cookies With Powdered Sugar

Why You’ll Love This Recipe

• Classic Greek holiday cookies with a rich, buttery, melt-in-your-mouth texture.
• Toasted almonds add subtle crunch and nutty flavor without making the cookies heavy.
• Perfect make-ahead treat: they keep beautifully and taste even better the next day.
• Simple ingredients and straightforward steps, ideal for both beginners and experienced bakers.

Grocery List

• Produce: None
• Dairy: Unsalted butter, 1 large egg
• Pantry: Powdered sugar, all-purpose flour, baking powder, fine salt, blanched almonds, vanilla extract, almond extract (optional), brandy or ouzo (optional), rosewater or orange blossom water (optional)

Full Ingredients

For the Almond Shortbread Dough

• 1 cup (230 g) unsalted butter, softened to cool room temperature
• 1/2 cup (60 g) powdered sugar, sifted
• 1 large egg yolk, at room temperature
• 1 1/2 tsp pure vanilla extract
• 1 Tbsp brandy or ouzo (optional but traditional)
• 1/2 tsp almond extract (optional, but enhances the almond flavor)
• 2 1/4 cups (270 g) all-purpose flour, spooned and leveled
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup (120 g) blanched almonds, finely chopped and lightly toasted

For Coating the Cookies

• 2 1/2–3 cups (300–360 g) powdered sugar, very well sifted, divided
• 1–2 Tbsp rosewater or orange blossom water, for sprinkling on warm cookies (optional)

Step-by-Step Instructions

Step 1: Toast the Almonds and Prep the Pans

Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper for easy cleanup.

Spread the finely chopped blanched almonds in a single layer on one of the baking sheets. Toast in the preheated oven for 5–7 minutes, stirring once, until they are lightly golden and fragrant. Keep a close eye on them; nuts can go from perfect to burned quickly. Remove from the oven and let them cool completely while you prepare the dough.

Step 2: Cream the Butter and Sugar Until Fluffy

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), add the softened butter and 1/2 cup (60 g) sifted powdered sugar. Beat on medium-high speed for 3–5 minutes, scraping down the sides of the bowl once or twice, until the mixture is very pale, creamy, and fluffy. This step is key to the melt-in-your-mouth texture, so do not rush it.

Step 3: Add Egg Yolk and Flavorings

Add the egg yolk to the butter mixture and beat on medium speed just until fully incorporated. Then mix in the vanilla extract, brandy or ouzo (if using), and almond extract (if using). Beat for another 30 seconds, just until everything is smooth and combined. The mixture should be creamy and lightly thickened.

Step 4: Combine Dry Ingredients and Form the Dough

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix just until a soft, slightly crumbly dough forms and there are no visible streaks of flour. Avoid overmixing; stop as soon as it comes together.

Gently fold in the cooled toasted almonds with a spatula or on the lowest mixer speed. The dough should be tender but not sticky. If it feels very soft, refrigerate it for 10–15 minutes to firm slightly for easier shaping.

Step 5: Shape the Kourabiedes

Using a tablespoon or small cookie scoop, portion out level tablespoonfuls of dough (about 20–25 g each). Roll each portion between your palms to form a smooth ball.

To create crescents, roll the ball into a short log, then gently bend it into a half-moon shape, tapering the ends slightly. Alternatively, leave them as balls or shape into slightly flattened ovals, which are also traditional. Place the shaped cookies on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart; they spread only slightly.

Step 6: Bake Until Just Golden at the Edges

Bake one sheet at a time in the preheated 350°F (175°C) oven for 18–22 minutes, or until the cookies are set, the bottoms are light golden, and the very edges are just starting to color. The tops should remain pale, not browned, to keep a tender, shortbread-like crumb.

Remove the tray from the oven and place it on a wire rack. Let the cookies cool on the tray for 5–10 minutes; they should still be warm and delicate, but not too hot to handle.

Step 7: Drench in Powdered Sugar

While the cookies are baking, prepare a shallow dish or pie plate with a deep layer (about 1/2 inch / 1.25 cm) of sifted powdered sugar. Sift at least 1 1/2–2 cups into the dish, saving the rest for the final dusting.

If using rosewater or orange blossom water, very lightly sprinkle or flick a few drops over the warm cookies while they are still on the tray. Use a light hand; too much liquid will cause the sugar to melt.

While the cookies are still warm but not hot, carefully lift each one and gently roll or nestle it into the bed of powdered sugar, coating all sides. Arrange the coated cookies on a clean tray or rack and let them cool completely. Once cool, sift another generous layer of powdered sugar over the top so they look like little snowdrifts. Store any extra powdered sugar with the cookies if you like; it helps maintain their snowy coating.

Pro Tips

• Use cool, soft butter: Butter should be pliable but not greasy or melted. This helps the cookies hold their shape while still baking up tender.
• Do not overbake: Kourabiedes should be pale. Light golden edges are fine, but if they fully brown, they will be drier and less melt-in-your-mouth.
• Double-sift the powdered sugar: Lumps in the sugar make coating uneven. Sift once into a bowl, then again into the coating dish for a silky finish.
• Handle while warm, not hot: If the cookies are too hot, they may crack or break in the sugar. If they are too cool, the sugar will not cling as well. Aim for comfortably warm.
• Let flavors develop: These cookies taste even better after resting a day, as the butter, almond, and aromatic notes mellow and blend.

Variations

• Orange Zest Kourabiedes: Add 1–2 tsp finely grated orange zest to the butter and sugar mixture. The citrus perfume pairs beautifully with the almonds and powdered sugar.
• Clove-Studded Holiday Version: Gently press a whole clove into the center of each shaped cookie before baking, then remove before eating. This gives a subtle, traditional spicy aroma.
• Pistachio Mix: Swap half the almonds for finely chopped pistachios for a pretty green-flecked cookie with a slightly different nutty flavor.

Storage & Make-Ahead

Once completely cool and generously dusted with powdered sugar, transfer the kourabiedes to an airtight container. Layer them between sheets of parchment paper to protect the sugar coating and prevent sticking. Store at cool room temperature for up to 1 week; they often taste best on days 2–3 as the flavors meld.

For longer storage, you can freeze the baked, undusted cookies for up to 2 months. Thaw at room temperature, then roll and dust in powdered sugar just before serving. Alternatively, freeze the shaped, unbaked dough on a tray until firm, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the baking time, and coat in sugar while warm as usual.

Nutrition (per serving)

Approximate values per cookie (1 of about 30): 145 calories; 10 g fat; 5 g saturated fat; 13 g carbohydrates; 9 g sugar; 2 g protein; 0.5 g fiber; 65 mg sodium. These numbers are estimates and will vary with exact size and ingredients used.