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Kourabiedes (Greek Wedding Cookies)
Melt-in-your-mouth almond butter cookies covered in powdered sugar. The secret is in the beating!
Melt-in-your-mouth almond butter cookies covered in powdered sugar. The secret is in the beating!
1Ingredients
- 125g (1 cup) whole almonds
- 300g (1 1/4 cups / 2.5 sticks) butter, softened to room temperature
- 110g (1 cup) powdered sugar, plus more for coating
- 25ml (2 tablespoons) Metaxa brandy (or any brandy)
- 2 teaspoons vanilla extract
- 600g (5 cups) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
2Instructions
- 1TOAST ALMONDS: Spread on baking sheet and toast at 325F (165C) for about 15 minutes until fragrant and lightly golden. Let cool, then chop coarsely into large pieces.
- 2COMBINE DRY: Whisk together flour, baking powder, and salt.
- 3BEAT 15-20 MIN: Beat softened butter and powdered sugar on high speed for 15-20 minutes. The mixture should be white and fluffy, almost like whipped cream. This is the secret!
- 4ADD LIQUIDS: Add brandy and vanilla. Beat until incorporated.
- 5ADD FLOUR: Gradually add the flour mixture, mixing on low until just combined.
- 6FOLD IN ALMONDS: Add toasted almonds and fold in by hand until evenly distributed.
- 7SHAPE: Roll dough into small balls or traditional crescent shapes. Place on parchment-lined baking sheets.
- 8BAKE: 325F (165C) for about 30 minutes until set but not browned. These cookies should stay pale.
- 9COOL: Let cool completely on wire rack.
- 10COAT: When completely cooled, sift powdered sugar generously on top - be generous!
3Tips & Notes
The secret is thoroughly beating the butter and sugar for 15-20 minutes
This extended mixing creates the characteristic light, melt-in-your-mouth texture
Traditional for Greek Christmas and weddings
A Note on Olive Oil
For authentic results, use a high-quality extra virgin olive oil. Greeks pour, not drizzle.
Shop EVGE Olive Oil →