Kourabiedes

Kourabiedes are Greece's iconic Christmas cookies: buttery, crumbly shortbread studded with toasted almonds and buried under a snowy blanket of icing sugar. They melt in the mouth and pair perfectly with coffee. One is never enough, so this recipe makes a generous batch.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

12 servings

Calories

180

Ingredients

• 250 g unsalted butter, softened
• 80 g icing sugar, plus extra for dusting
• 1 egg yolk
• 1 tablespoon brandy or ouzo
• 1 teaspoon vanilla extract
• 300 g plain flour
• 100 g toasted almonds, chopped
• 1/2 teaspoon baking powder
• 1 pinch of salt

Instructions

1. Preheat the oven to 170°C (340°F) and line two baking trays with parchment paper.
2. Beat the butter and icing sugar together until pale, fluffy and doubled in volume.
3. Beat in the egg yolk, brandy and vanilla, then fold in the flour, baking powder and salt.
4. Fold in the chopped toasted almonds until evenly distributed.
5. Shape the dough into crescents or rounds and place on the trays.
6. Bake for 18 to 20 minutes until just set and lightly golden at the edges.
7. Cool for 5 minutes, then roll generously in icing sugar while still warm.

Pro tips

• Beat the butter well; this is what makes the cookies light and crumbly.
• Do not overbake; the cookies should stay pale, not brown.
• Dust with icing sugar twice for the classic snowy coating.
• Store in an airtight tin for up to 2 weeks.

Frequently asked questions