For a more intense almond flavor, toast the almonds lightly before chopping. The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Be careful not to overbake the cookies, as they will become dry. Dust the cookies with confectioners' sugar again just before serving for a beautiful presentation.
Kourabiedes
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING36 People
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VIEWS42
Embark on a culinary journey to Greece with these delicate, melt-in-your-mouth butter cookies. Shaped like crescents and generously dusted with confectioners' sugar, Kourabiedes are a festive treat perfect for celebrations or a sweet indulgence any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol14 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium44 mg
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, sift together the flour and baking powder. (5 minutes)
02 Step
Recipe View In a large mixing bowl, cream the softened butter until light and fluffy. Gradually beat in 1/4 cup confectioners' sugar until well combined. (7 minutes)
03 Step
Recipe View Add the egg yolk, brandy, and vanilla extract to the butter mixture. Beat until the mixture is very light and airy. (3 minutes)
04 Step
Recipe View Stir in the finely chopped almonds. (2 minutes)
05 Step
Recipe View Gradually blend in the sifted flour mixture until a soft, smooth dough forms. Be careful not to overmix. (5 minutes)
06 Step
Recipe View Cover the dough and chill in the refrigerator until it can be easily handled, about 30 minutes. (30 minutes)
07 Step
Recipe View Preheat your oven to 325 degrees F (170 degrees C). (10 minutes)
08 Step
Recipe View Shape level tablespoonfuls of the chilled dough into crescents. Place the crescents 1 inch apart on ungreased cookie sheets. (20 minutes)
09 Step
Recipe View Insert a whole clove into the center of each crescent. (10 minutes)
10 Step
Recipe View Bake in the preheated oven until the cookies are golden, 25 to 30 minutes, switching racks halfway through. Be careful not to let them brown too much. (30 minutes)
11 Step
Recipe View Remove the cookie sheets from the oven and let the kourabiedes cool completely on the sheets. (30 minutes)
12 Step
Recipe View Once cooled, dust the kourabiedes generously with confectioners' sugar. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Berenice Turcotte
Jun 1, 2025Next time I will try adding a little lemon zest for extra flavor.
Haskell Padberg
Apr 26, 2025I followed the recipe exactly, and they turned out perfectly. The brandy adds a lovely warmth.
Lance Rippin
Apr 25, 2025I used almond extract instead of brandy and they were still delicious!
Lupe Hickle
Feb 10, 2025These were amazing! So delicate and flavorful. My family loved them.
Colby Dach
Dec 31, 2024A little time-consuming, but definitely worth the effort. Will be making these again for the holidays.