Kourabiedes - Greek Butter Cookies

1 hour 25 mins cooking time
Kourabiedes - Greek Butter Cookies Kourabiedes - Greek Butter Cookies

Kourabiedes - Greek Butter Cookies

  • 40 mins preparation time
  • 1 hour 25 mins cooking time
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  3. Kourabiedes

Method

1
Preheat the oven to 160c/140c fan/gas 4/325f.
2
Spread the almonds onto a baking sheet and bake for 6-8 minutes until golden brown. When cool enough to handle, chop roughly.
3
Beat the butter and sugar together, add the egg and vanilla and beat until incorporated. Add the flour, salt and baking powder and mix to form a soft dough.
TIP
To save time, the mixture for this Kourabiedes recipe can be made in advance and be individually frozen to then be baked when required.
4
Using the palms of your hands, roll the ball into 30 evenly sized balls. Place them onto a lined baking sheet and push them gently with your thumb. Bake for 15-20 minutes until golden and risen.
5
Remove from the oven and leave to cool on a cooling rack.
To serve
1
Wait for the biscuits to cool.
2
Sprinkle with the extra powdered sugar until evenly covered.
TIP
Once baked, these will keep for up to 3 days in an airtight container.

Everything about Kourabiedes

  • Kourabiedes are buttery Greek cookies, often made with almonds (depending on the recipe) and dusted in powdered sugar, popular during holidays and celebrations.

  • Your Kourabiedes will last up about 1-2 weeks in an airtight container in a cool dry place or the fridge would make for even fresher Kourabiedes! Freezing your Kourabiedes will help them last up to 2-3 months.

  • Our recipe does not make gluten-free or vegan Kourabiedes because of the wheat flour and butter but you could use Lurpak® Plant Based for vegan Kourabiedes and similarly you can switch out regular flour for gluten-free.
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The role of Kourabiedes in Greek Celebrations

Enjoy a staple of Greek culture, made unforgettable with Lurpak® . Perfect for the Christmas season, these Greek butter cookies aren’t just a treat – they’re part of the culture! If you’re sticking to tradition, proudly serve your Kourabiedes biscuits with tea and coffee for family and friends. But don’t stop at Christmas, these buttery wonders take centre stage at weddings, celebrations and anywhere else you can add some joy.

Making your Kourabiedes, yours

Time to get creative, cook. These aren’t just biscuits, they’re your canvas, and butter is your brush. You can get creative with your Kourabiedes with a few simple tweaks. You can grind the almonds into the dough or even place whole almonds in. But in our recipe, we roughly chop them before adding – because wonky is magical. As for the alcohol? Brandy or ouzo are the classics, but don’t let tradition hold you back – switch it up with any liqueur of your choosing or leave it out if you prefer. And don’t feel stuck with the traditional round shape. Try crescent moons, flattening them or a shape that’s entirely yours – wave your magic.

The key to the perfect Kourabiedes

Making the best Kourabiedes is all about learning how to make cookies with the perfect texture. And perfection starts with butter. Grab your Lurpak®, strap on your apron, and beat it with gusto. Incorporating it into the dough is key to that flaky, melt-in-your-mouth texture. Be mindful of the baking temperature – you want them lightly golden, not browned, to keep them soft inside. The most important part is the powdered sugar dusting – coat them while they’re still warm so the sugar sticks and creates that signature snowy look, adding sweetness to balance the rich sugar for the perfect butter cookie. You’ve got this cook!

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Lurpak® Unsalted Butter

Unsalted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Unsalted Butter enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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