Kourabiedes – the Greek Christmas Buttery Almond Shortbread Cookies
Traditional Greek kourabiedes made with butter and toasted almonds, light, crumbly, and dusted with powdered sugar. A classic Christmas cookie that melts in your mouth.
Ingredients
Units
Scale
- 300 g unsalted butter, at room temperature
- 110 g powdered sugar
- Seeds from 1 vanilla bean (or 1 tsp pure vanilla extract)
- 1/2 tsp baking powder
- 600 g all-purpose flour
- 150 g almonds
- 20 g dark rum
- extra powdered sugar, for dusting
Instructions
- Whip the butter: Place the butter and powdered sugar in the bowl of a stand mixer. Beat on high speed for at least 20 minutes, until the mixture becomes pale, fluffy, and airy. This step is crucial — the longer you whip, the lighter the cookies will be.
- Toast the almonds. Preheat the oven to 160°C (320°F). Spread the almonds on a baking tray and toast until lightly golden. Let them cool completely, then roughly chop. Keep the oven on.
- Make the dough: Lower the mixer speed and gradually add the flour, baking powder, and vanilla to the whipped butter. Mix just until a soft, homogeneous dough forms.
- Add flavor and texture. Add the rum and mix briefly. Fold in the chopped almonds until evenly distributed.
- Shape the cookies. Form small balls of dough, about 15–20 g each.
- Place them on a baking tray lined with parchment paper.
- Gently press your thumb into the center of each cookie to create a small indentation.
- Bake. Bake in the preheated oven at 160°C (320°F) for 20 minutes. The cookies should remain pale — do not wait for browning.
- Cool completely. Remove from the oven and let the cookies cool fully. They are very fragile while warm.
- Dust generously. Once cooled, coat the cookies generously in powdered sugar. Arrange on a serving platter and dust again for a classic finish.