These Greek almond cookies (or Kourabiedes) are a traditional butter cookie that is crunchy, crumbly, and super tasty! They are loaded with a sweet almond flavor, packed with slivered almonds, and then generously dusted with powdered sugar! Kourabiedes are typically reserved for special occasions, but they are so delicious that you'll want to make them all year!
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Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a stand mixer or hand mixer, cream together the room-temperature butter and confectioners' sugar until light and fluffy, about 5 minutes. Add the egg yolks and beat for another 5 minutes.
Use a silicone spatula to scrape down the bowl. Then, add in the brandy, rose water, vanilla extract, almond extract, baking powder, and salt, and beat well until thoroughly combined.
Slowly add the all-purpose flour into the wet dough, about 1 cup at a time. Mix in between each addition only until the flour is incorporated. Once all of the flour has been mixed into the dough, stir in the slivered almonds.
Roll the dough into balls that are about 1 inch in size. Use your hands to slightly flatten them and then add a small indention in the center of the cookie with your thumb. Place the cookies onto the prepared baking sheet, leaving approximately 2 inches of space in between them.
Bake in the preheated oven at 350°F (175°C) for 15-18 minutes, or until slightly golden in color.
Remove the baked cookies from the oven. Dust a serving platter with more confectioners' sugar and place a single layer of the still-warm cookies on top. Lightly spritz them with some water infused with a touch of rose water, if desired, and generously dust them with more confectioners' sugar. Add another layer of cookies and repeat the process until you have a full pyramid of cookies. *This is a traditional, yet optional, method of displaying the cookies.
Notes
Displaying the cookies in a pyramid is the traditional way to serve them. However, you could also dust the cookies with powdered sugar and serve them how you like!
You can purchase rosewater or easily make your own at home! However, if you don't want to, swap it out for plain water in the recipe.
For a truly authentic Greek almond cookie, use Greek brandy (such as Metaxa, Tsilili, or Alexandrion are some of my favorite brands). Of course, you can also use any brandy you prefer!
I recommend toasting your slivered almonds (or buying them toasted) for some extra flavor!
To store: Keep your Kourabiedes cookies in an airtight container at room temperature for up to 2 weeks.
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Course Christmas Cookies, Cookies & Bars Recipes, Dessert Recipes