Kourabiedes are little snowdrifts of butter and joy. Rich, crumbly, packed with toasted almonds, and drowned in powdered sugar. One cookie. One thousand crumbs. Zero regrets. Let’s bake.
Ingredients
Makes about 30 cookies.
- 1 cup (230g) unsalted butter, room temperature
- ½ cup (60g) powdered sugar (plus 1–2 cups for coating)
- 1 egg yolk
- 2 tbsp brandy or ouzo (or milk + ½ tsp vanilla)
- 1 tsp vanilla extract
- 2½ cups (310g) all-purpose flour
- ½ cup (60g) almonds, toasted and chopped
- ½ tsp baking powder
- ¼ tsp salt
- Whole cloves for decoration (optional)
Step-by-Step Instructions
Step 1: Toast Almonds
- Toast almonds in a dry pan over medium heat until golden (3–4 minutes). Cool. Chop coarsely.
Step 2: Cream Butter
- Beat butter and powdered sugar until pale and fluffy (5 minutes).
- Beat in egg yolk, brandy, and vanilla.
Step 3: Make Dough
- Whisk flour, baking powder, and salt. Gradually add to butter mixture. Fold in almonds.
- Dough will be soft. Cover and chill 30 minutes.
Step 4: Shape & Bake
- Preheat oven to 350°F (175°C).
- Roll dough into 1-inch balls or crescent shapes. Press a clove into each (optional).
- Place on parchment-lined baking sheet. Bake 15–18 minutes until bottoms are lightly golden (tops stay pale).
Step 5: Coat in Snow
- Cool cookies for 5 minutes (still warm).
- Dredge generously in powdered sugar while warm. Cool completely. Dredge again (thick coat = authentic).
Step 6: Serve
- Pile on a plate. Serve with strong Greek coffee. Watch the snow fly.
Summary
Prep Time: 20 min + chill | Bake Time: 18 min | Total: 40 min + chill
Yield: 30 cookies | Difficulty: Easy
Storage Notes
Airtight container: 2 weeks (they get better after a few days). Freezer: 3 months. Handle gently — these are fragile little clouds of butter.
