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4.8 from 51 votes

Kourabiedes - Greek Butter Cookies

A traditional recipe from Greece, these kourabiedes - Greek butter cookies are a great addition to your holiday baking repertoire.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 25 cookies
Calories: 223 kcal
Course: Dessert
Cuisine: Greek

Ingredients

For the cookies:
  • 100 grams almonds skins removed
  • 250 grams butter unsalted (room temperature)
  • 120 grams powdered sugar (icing sugar) sifted
  • 2 egg yolks
  • 2 tablespoon ouzo
  • 1 teaspoon vanilla extract
  • 375 grams flour
  • 1 teaspoon baking powder
  • 1 teaspoon rosewater
For the topping:
  • 300 grams powdered sugar extra for dusting

Instructions

    Cup of Yum
  1. Place the almonds in a medium-sized pan and gently cook for 5 minutes. (Make sure to stir continuously - so the almonds don't burn). Once cooked, remove and allow to cool. (see note 1)
  2. Add the almonds to a food processor and pulse a few times. The mixture should resemble coarse breadcrumbs. (see note 2)
  3. Place the butter in the bowl of your stand mixer and beat on medium speed for ten minutes.
  4. Add the powdered sugar and beat again for another ten minutes.
  5. Turn the speed down to low and add the egg yolks one at a time, followed by the ouzo and vanilla.
  6. Add the sifted flour to the butter mixture a little at a time (I use a heaped tablespoon to do this). Make sure each tablespoon of flour is mixed before adding the next. (see note 3)
  7. Add the almonds and mix until just incorporated.
  8. Using an ice cream scoop, scoop out pieces of dough (mine weighed 30 grams). Form the dough into small round balls and then flatten each ball slightly and/or form it into a crescent shape.
  9. Preheat oven to 175 deg C (350 F). Place each cookie onto a parchment-lined baking tray a few inches apart (they will spread slightly).
  10. Bake the kourabiedes for 18-20 minutes until lightly golden. Remove from the oven and lightly spritz with rosewater or orange blossom water. Allow them to cool in the tray for 5 minutes before gently placing them on a wire rack to cool for a further five minutes. (see note 4)
  11. Take a large baking tray or cookie sheet and dust with a cup of powdered sugar.
  12. Take a large baking tray or cookie sheet and dust with one cup of powdered sugar. Place each kourabie on the tray and dust with the remaining icing sugar on top. (see note 6)

Notes

  • Instead of cooking the almonds in a pan, roast them in a hot oven for five minutes. Furthermore, try adding a splash of almond extract for an even more pronounced almond flavour.
  • Try roughly chopping them with a knife - if you prefer not to use a food processor to crush the almonds.
  • Sift your flour and powdered sugar - this will help remove any clumps.
  • The baking time will vary depending on the size of your kourabiedes. I use the cookie scoop as my guide - with each one weighing 30 grams, and I highly recommend you use one too.
  • As these are butter cookies, kourabiedes will be a lot paler in colour than regular cookies.  
  • Be very careful when transferring the kourabiedes to be dusted as they are very delicate and could crumble - it happened to me on my first test run!

Nutrition Information

Calories 223kcal (11%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 5g (25%)

Nutrition Facts

Serving: 25cookies

Amount Per Serving

Calories 223

% Daily Value*

Calories 223kcal 11%
Carbohydrates 29g 10%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 5g 25%

* Percent Daily Values are based on a 2,000 calorie diet.