Greek cuisine · Desserts & Sweets

Kourabiedes

Crumbly butter cookies with roasted almonds, rolled thickly in powdered sugar while still warm.

Ingredients · for 8 servings

• 250 g butter
• 100 g powdered sugar
• 1 egg yolk
• 2 tbsp brandy
• 400 g flour
• 1 tsp baking powder
• 100 g almonds
• 1 tsp vanilla
• 200 g powdered sugar, for coating
• 1 pinch salt

Instructions

1. Roughly chop the almonds and toast in a dry pan over medium heat for 5–6 min. until fragrant and lightly colored; let cool completely.
2. Beat the soft butter with the powdered sugar for 8–10 min. until very pale and airy – this step decides the crumbly texture.
3. Stir in the egg yolk, brandy, vanilla, and salt, then fold in the flour with baking powder and the almonds only until a soft dough that just holds together forms.
4. Shape the dough into walnut-sized balls or small crescents and place them 3 cm apart on a baking sheet lined with parchment paper.
5. Bake in the preheated oven at 170°C for 20–22 min. – the cookies should stay pale on top and only lightly brown on the bottom.
6. While still warm, roll the cookies thickly in the coating powdered sugar, let cool, and dust generously a second time before serving.