Greek · Main · Easy
Kourabiedes
Buttery almond shortbread snowed under powdered sugar. The Christmas cookie of Greece, good all year.
The whole recipe in 60 seconds
Kourabiedes, in 5 ideas
- Brown the butter lightly for a nutty depth.
- Toast the almonds, it makes all the difference.
- They should be pale, not browned, when they come out.
- Dust with sugar while warm so it sticks, then again when cool.
- They keep for weeks in a tin, if they last that long.
What you need
Ingredients
- 250g butter, softened
- 100g powdered sugar, plus more for dusting
- 100g almonds, toasted and chopped
- 300g flour
- 1 tsp vanilla
- 1 tbsp brandy (optional)
How to make it
Directions
- Beat the butter and powdered sugar until very pale and fluffy, about 5 minutes.
- Mix in the vanilla, brandy, almonds and flour until a soft dough forms.
- Shape into crescents or rounds and place on a lined baking sheet.
- Bake at 170C (340F) for 18 to 20 minutes until just set and pale.
- Dust generously with powdered sugar while warm, then again once cool.
Money saver. Butter is the splurge here, buy it on sale and freeze it for baking season.