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Kourambiethes (Greek Butter Cookies)

A recipe for Kourambiethes (Greek Butter Cookies)! These light and buttery cookies are studded with pieces of almonds and covered in powdered sugar.

Prep Time
30 mins
Cook Time
30 mins
Total Time
48 mins
Servings: 25 -30 Cookies
Course: Dessert
Cuisine: Greek

Ingredients

  • 5 ounces (142 grams) blanched, slivered almonds
  • 1 cup (226 grams) unsalted butter softened at room temperature
  • 1 large egg yolk
  • 1/4 cup (32 grams) powdered sugar
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons brandy
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
Topping:
  • 2 cups (250 grams) powdered sugar for coating

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  2. Arrange the slivered almonds in a single layer on the prepared baking sheet and bake in the preheated oven until lightly toasted and fragrant, about 8-10 minutes.
  3. Allow to cool to room temperature and coarsely chop.
  4. In the bowl of a stand mixer fitted with a paddle or a large bowl, beat the butter until extremely light and fluffy, about 10-15 minutes at medium speed. Scrape down the sides of the bowl as needed.
  5. Beat in the egg yolk, followed by the 1/4 cup (32 grams) powdered sugar, baking powder, brandy, and vanilla extract.
  6. Mix in the cooled, toasted almond pieces.
  7. Add the flour and continue to mix to bring together the dough.
  8. Form a tablespoon-sized piece of dough into a ball or crescent shape. Place on the parchment-lined baking sheet. Gently pinch the top of the ball shapes between to fingers to form a slight ridge.
  9. Repeat with remaining dough, placing the cookies about 1 inch (2.5 centimeters) apart on the baking sheet.
  10. Bake in preheated oven until just set and very lightly golden on the bottom, about 10-12 minutes.
  11. Place the powdered sugar in a wide bowl.
  12. Allow the cookies to warm slightly on the baking sheet for 5 minutes.
  13. Carefully transfer the cookies one at a time from baking sheet to the bowl of powdered sugar. Coat on all sides and place on a wire rack. Repeat with remaining cookies and allow to cool to room temperature.
  14. Once cooled, sift one more coating of powdered sugar over the tops of the cookies and store in an airtight container at room temperature for up to a week.