Greek Kourabiedes Almond Shortbread with Powdered Sugar
Greek Kourabiedes are melt-in-your-mouth almond shortbread cookies dusted with a generous layer of powdered sugar, traditionally served during festive holidays. Their delicate, crumbly texture and rich nutty flavor make them an irresistible treat for celebrations or afternoon tea.
Ingredients
Ingredients
- 1 cup unsalted butter softened at room temperature
- 0.5 cup powdered sugar plus more for dusting
- 1 tsp vanilla extract
- 1 tbsp brandy extract or orange blossom water as alcohol-free alternative
- 2 cups all-purpose flour
- 0.25 tsp baking powder
- 0.25 tsp salt
- 1 cup almonds finely chopped or slivered
- 2 tbsp powdered sugar for rolling
Notes
Store cooled cookies in an airtight container at room temperature for up to 2 weeks. For make-ahead, shape and freeze unbaked dough balls for up to 3 months; bake directly from frozen, adding 1-2 minutes to baking time. For variations, substitute pistachios for almonds or add a pinch of ground cloves. Serve with Greek coffee or tea.