5.0 from 6 votes
Kourabiedes (Greek Butter and Almond Cookies)
Kourabiedes are Greek butter cookies that melt-in-your-mouth with a shortbread-like texture, smothered in powdered sugar and extremely simple with only five ingredients, starring toasted almonds and clove for flavor. They're often made for Christmas and other celebrations like weddings or Easter.
Servings: 36 cookies
Calories: 162 kcal
Course:
Baked Goods
Cuisine:
Greek
Ingredients
- ½ cup slivered almonds
- 1 lb. unsalted butter (four sticks, or pre-whipped butter, see notes)
- ½ cup powdered sugar
- 4 ½ cups all-purpose flour
- whole cloves
- plenty of additional powdered sugar for dusting, about 2 cups
Instructions
- Toast the almonds. Place the ½ cup slivered almonds on a parchment-covered baking sheet in a single layer and bake at 350 degrees F. for 6 minutes. Toss them around a bit, then put them back in for 2 minutes. Check on them, and cook for 2 minute increments if necessary until they are a light brown/golden color and smell toasty (see notes for tips). Allow to cool completely, then chop the almonds finely and set aside.
- Whip the butter. Add the 1 lb. unsalted butter to a standing mixer and mix on high using the paddle attachment for 15 minutes, pausing occasionally to scrape down the sides. (If you don't have 15 minutes, or you are using a hand mixer, do a minimum of 5 minutes).
- Make the dough. Add the ½ cup powdered sugar to the mixer and mix for another 5 minutes at high speed. Add the 4 ½ cups all-purpose flour one cup at a time and mix on low speed until just combined. Stir in the toasted almonds with a spoon until evenly distributed.
- Form the cookies. Use a medium sized cookie scoop (about 2 tablespoons) to scoop portions. Shape those portions into flatter cookies with your hands, similarly to forming a burger patty. They should be about ¾ of an inch thick. Place on a parchment-covered baking sheet. They can be fairly close together as they won't spread out. Stick the whole cloves in the center of each cookie. Bake at 350 degrees F for 20-30 minutes, or until just beginning to turn golden around the edges.
- Coat in plenty of additional powdered sugar . When the cookies are still warm right out of the oven, transfer to a parchment-covered baking sheet dusted with lots of sifted powdered sugar. Then, sift more powdered sugar on top and allow the cookies to cool. The sugar will melt slightly on the warm surfaces, creating an almost icing-like coating. Serve the cookies once they have cooled, and be sure to remove the clove as you are eating the cookie.
Cup of Yum
Notes
- For toasting the almonds: Do keep an eye on them, because if they burn or get too dark, their flavor will be too bitter and you'll have to start over. You can do this days in advance if you like, and you can also toast almonds in a dry skillet (which is faster, but requires more attention as the skillet gets much hotter).
- You may need a little less flour than the recipe requires. The dough should come together easily into a formed shape - if this happens with only 4 cups of flour instead of 4.5, then you can add a little less than the whole amount.
- You can make smaller cookies and end up with 50-60 pieces. The smaller you make them, the longer prep time will take as you have to form each one. They will also require less baking time. Use a smaller cookie scoop to portion them out for uniform sizing.
- Store the cookies in an airtight container at room temperature for at least a week.
Nutrition Information
Serving
1cookie
Calories
162kcal
(8%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
27mg
(9%)
Sodium
2mg
(0%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
315IU
(6%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 162
% Daily Value*
| Serving | 1cookie | |
| Calories | 162kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 2mg | 0% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 315IU | 6% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.