Monday, June 22, 2009

Kourabiedes (Greece)

Kourabiedes - Greek cookies that taste of heaven!
Yield: 30 Pieces

Yield: 30 Pieces

2 cups unsalted butter
1 cup icing/powdered sugar
3 Egg yolks
3 tbls Brandy
2 tsps Vanilla extract
6 cups Flour
1/2 cup Almonds (blanched), chopped
1 lb Icing/powdered sugar

Beat the butter with the sugar until it becomes fluffy.
Add the egg yolks one by one, beating continuously.
Add the brandy and vanilla.
Blend in the almonds and the flour, a cup at a time. Use enough flour to get a firm dough (it may take a bit more or less than the amount mentioned in the ingredients list).
Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added.
Place the dough in the refrigerator for at least one hour.
Shape the dough into balls, about one inch in diameter, flatten them and place on greased cookie sheets.
Bake at 350 degrees F. for 20 minutes.
Remove from the oven.
Roll each cookie (while it is still hot) in the powdered sugar and put it back on the cookie sheet.
Repeat this step once more, so that you get a thicker coating.
Place the coated cookies on a platter, liberally sprinkling each layer and the bottom of the platter with powdered sugar.
When you are done, there shouldn't be any sugar left.
Let them cool and they are ready to eat!


  1. These are delicious cookies. One secret not to be forgotten is to bke them in a moderte oven and till they are only lighly tinged. otherwise, they will be dry.


  2. Please feel free to send me any recipes that i can publish!

  3. I always used hazel nuts for my kourabieds and shaped them into balls. They should be taken out of the oven when slightly coloured and handled with care since they are still on the soft side. They will harden when cool.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.