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+ servings
5 from 1 vote
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
Kourabiedes are Greek cookies, similar to shortbread cookies, coated with icing sugar, that are traditionally prepared at Christmas.
Course: Dessert
Cuisine: Christmas, Greek, Vegetarian
Servings: 65 cookies
Author: Ivy Liacopoulou
  • 1⅛ lb ewe’s butter (at room temperature)
  • ½ lb almonds , blanched and roasted
  • cups icing sugar
  • lb all-purpose flour
  • 1 oz. brandy
  • ½ teaspoon vanilla essence
For the coating
  • 2 tablespoons rose water (or citrus blossom water)
  • cups icing sugar
  1. Blanch and roast the almonds in a preheated oven to 350F/180C, for about 20 minutes. Allow to cool and then coarsely cut them into smaller pieces.

  2. Sieve the sugar. Then sieve the flour separately.
  3. Beat the butter with the icing sugar at low speed until incorporated and then beat at high speed for ten minutes until it becomes white and fluffy. Add the brandy and vanilla and stir.
  4. Stop the mixer. Change the paddle to the dough hook, add the almonds and continue stirring, adding the flour gradually until the dough is soft but not sticky on the hands.
  5. You can use a cookie cutter or manually shape them into crescents or round balls and place on a baking tin lined with parchment paper, spaced apart.
  6. Bake for about 12 minutes, depending on your oven. They will be very soft but will firm up when cool.
  7. Remove from the oven and set aside to cool.
  8. Using a spray bottle, spray them on both sides with rose or citrus blossom water.
  9. Turn them upside down on a dry surface and using a sieve, sprinkle some icing sugar. Turn them over again and continue dusting until they are coated.