Kourabiethes (Kουραμπιέδες)

Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar. It is a traditional Greek Christmas cookies that looks spectacular on a cookie tray or a dessert table. My recipe for kourabiethes (kourabiedes) is loaded with chopped almonds, has the best texture because I use butter, olive oil and shortening, and is perfectly sweet. These are probably my favourite Greek cookies.

Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar.

Kourabiethes (kourabiedes) are a delicious Greek cookie.  Flavoured with almonds and coated in icing sugar, these cookies have a tendency to stick to the roof of your mouth.  Perfect! We think they are best served with a nice glass of milk, or cup of coffee,  and a big napkin…all that icing sugar makes a mess!  Finally, when you take a bite of your cookie, before taking your next bite, press the bitten part into the icing sugar which is on the plate.  And when your cookie is done, lick your finger, and then use it to press into any icing sugar which is left, and lick your finger again!  This might sound like horrible table manners (it is), but if you ask us…it’s worth it!

Why this recipe works

There are many recipe for kourabiethes, and also many spellings! Some people refer to them as kourambiethes, kourabiedes or kourambiedes. It is so confusing! There are also many ways to make them. My recipe is unique, and special, because I include chopped almonds in the cookie batter giving each bite a great crunch. I also found that using three forms of fats gives the best result. You get the flavour from the butter, the texture from the vegetable shortening (which makes the cookies just a bit flaky) and the richness and lightness of the olive oil. Honestly, this may sound unnecessary, but it is totally worth it!

I also chill my dough, both after mixing all of the ingredients together and then again after the cookies are shaped, right before baking. These extra steps really help the kourabiethes retain their shape when baking, and you end up with perfect cookies. Don’t skip this step!

Key ingredients

Every single ingredient in my recipe helps make my kourabiedes really special. I am so proud of this recipe, and so happy to share it with all of you. I think you will love it!

All-purpose flour I typically always use all-purpose flour (also called plain or regular flour) in my baking. I find it to be very versatile because I can add as much leavening agent as I like.

Baking soda This is what gives the kourambiethes their rise. Baking soda needs to be carefully whisked in with the flour to avoid a bitter taste if some cookies contain too much of it.

Vanilla powder My parents always use vanilla powder when baking, and so I have followed in their steps. Vanilla powder is a more concentrated form of vanilla than the extract is, so usually if you want to make a substitution you can use twice the amount of extract as powder.

Coarsely chopped almonds For this recipe I buy whole almonds, with the skin, that I chop by hand. Using a food processor is faster, but I like the bigger chunks and variety of the pieces when I use a knife.

Vegetable shortening This ingredient is something frowned upon because it is not really that healthy, but I figure, these are cookies, so what do you expect! The small amount of vegetable shortening used really does make a difference. In Australia it is sold under the Copha brand

Butter I use unsalted butter in all of my baking

Olive oil I use Greek olive oil

Icing sugar You will need icing sugar (also called powdered sugar) twice in this recipe. It is included in the batter, and it is used to coat your cooked cookies.

Egg yolks I use the yolks from large eggs. I carefully separate the whites from the yolk using my hands. I find that to be the messiest, but easiest way.

Ouzo This Greek anise flavoured liquor adds flavour and moisture to the kourabiedes.

Rose water (optional) Sometimes I sprinkle on rose water when my kourabiedes are cooked, and sometimes I use some additional ouzo. It is really just a matter of preference.

How to make kourabiedes

Preparation

  • Coarsely chop your almonds; I prefer to do this by hand with a large chef’s knife because I like having a variety of sizes to my chopped almonds
  • Melt the butter and the vegetable shortening
  • Separate out your eggs (you will only be using the egg yolks in this recipe.

Instructions

Step 1
In a bowl, sift together the flour, baking soda and vanilla powder.  Set aside.

Step 2
Place the chopped up almonds in a sieve and shake it over a large bowl. Catch the small almond bits in the bowl and then place the larger pieces of almonds in a frying pan and toast them over medium-low heat, stirring constantly. You will know that they are toasted when you can smell the toasted almonds. Remove the almonds from the heat, and transfer them immediately to the bowl with the small almond pieces to cool.

IMG_3240

Step 3
In the bowl of a stand mixer, using the paddle, beat together the melted vegetable shortening, olive oil, melted butter and icing sugar.  Mix well until combined and there are no lumps of sugar visible, about 2-3 minutes.

Step 4
Add the egg yolks and ouzo to the bowl of your stand mixer and mix for about 4-5 minutes.

Step 5
With the speed of the mixer set to low, slowly incorporate the flour / baking soda / vanilla mixture. Mix until just well combined.  Use a rubber spatula to clean the edges of your bowl and to make sure that all ingredients get incorporated.  Add the almonds to the cookie dough and mix until evenly distributed.

IMG_3401

Step 6
At this point I refrigerate the dough for 2-3 hours, before shaping. This will prevent the kourambiethes from spreading too much while baking. 

Step 7
Preheat your oven to 350 °F, and place your rack in the middle of the oven.

Step 8
Line your cookie sheets with parchment paper.  Begin shaping your kourabiethes. Keep in mind, that the dough is oily. If you will be shaping them as crescents, use one tablespoon of dough, per crescent. Remember, the cookies will puff up during cooking, so your crescents should be relatively thin (about an inch in diameter). I found that the best way to shape them is by rolling the dough in my hands,  ending up with a 3 inch long piece of dough, (about the width of your palm) and creating the crescent in the baking pan. If you are going to be shaping them in rounds, using a mini ice-cream scooper is a great option.  Roll the dough in your hands until you get a smooth round shape, which you can flatten slightly when in the baking tray.  Leave about 2 inches between each cookie.

Kourabiethes (Kουραμπιέδες)

Step 9
Once you have filled up a baking tray, place in the fridge for 10 minutes before baking. After 10 minutes, remove from the fridge, and place immediately into your preheated oven. right into the oven.  This is a very important step.. It helps further reduce the amount the kourambiethes spread while baking.

Step 10
Bake in the middle rack of your oven for approximately 12-14 minutes.  Remove the cookies from the oven and using a pastry brush, sprinkle some rose water on the cookies.  You can also use ouzo if you prefer.  Allow the cookies to cool on the baking tray for about two minutes and then transfer them carefully to a cooling rack.

Kourabiethes (Kουραμπιέδες)
Sprinkling with rosewater

Step 11
When your cookies are completely cool, line a serving tray or container with icing sugar and set your cookies on it. Then, liberally sift icing sugar over the cookies so that they are completely covered.

Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar.

Watch the video on how to make kourabiedes

Recipe substitutions

Omit the alcohol

If you would rather not include ouzo in your kourabiethes at all, you can use orange juice or even just water instead. Use the rose water, or orange blossom water to sprinkle on top of your baked cookies.

Use vanilla extract

Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar.

If you cannot find vanilla powder, then you can use vanilla extract instead. Use double the amount of vanilla extract and instead of adding it to the dry ingredients, add it to the bowl at the same time that you combine the vegetable shortening, butter and olive oil.

Why this recipe is special

Who doesn’t dream about a white Christmas? I certainly do! Thankfully, living in Canada means that most years, my dream comes true.  It is rare that December 25th rolls around without a blanket of beautiful, white, fluffy snow covering everything!  If you have never made snow angels on Christmas morning, I really hope that you get to one day!  My parents grew up in Greece however, a country not known for frosty winters and snow storms.  So, in their villages, the whitest and fluffiest thing they could hope for at Christmas time, were kourabiethes (kourabiedes).

There are several ways that Greek households get ready for the Christmas holidays. When me and my siblings were younger, our family would put up our artificial Christmas tree, (which we used for probably 15 years before finally putting it to rest), and adorn it with a mishmash of ornaments.  There was no colour coordination or overall theme to our lopsided tree; we used Christmas ornaments that didn’t match, gold and silver tinsel, and Christmas balls wrapped in satin thread (remember those!).  And of course, there were the decorations which we made at school…and Christmas cards.  Who else’s parents put the Christmas cards you received in the mail, into the tree? Charlie Brown had nothing on our Christmas tree!  It was a beauty!

Of course, the tree was only one of our Christmas traditions. We were constantly told to eat all of our supper in order to ensure that Santa Claus (or Άγιος Βασίλης) would bring us a nice present.  We usually got a new outfit to wear to church and for holiday visiting.  And, of course, there was the Christmas baking.  December began with a frenzy in the kitchen as our parents would bake a seemingly endless supply of holiday treats. While our friends at school were getting excited for gingerbread and shortbread, we were anticipating freshly baked koulourakia, melomakarona and kourabiethes (while at the same time wondering what the heck gingerbread was).

Kourabiethes (Kουραμπιέδες)

Baking tips and helpful hints

The secret is in the three types of fat

There are many variations of kourabiethes (kourabiedes) out there; most of which are made with butter.  You will notice that in our recipe, there is butter, but also vegetable shortening and olive oil.  This trifecta of fats may seem unnecessary, but trust us…it produces a near perfect cookie.

Kourabiethes (Kουραμπιέδες)

Toast your chopped almonds with care

The almonds are a key element to kourabiethes (kourabiedes).  I use whole, unpeeled almonds which are coarsely chopped.  I also toast the almonds in a frying pan set over medium-low heat.  You must do this very carefully; because you are coarsely chopping the almonds by hand you will have some very small pieces and also some of the almond will be practically ground up.  In order to prevent these smaller pieces from burning, sift your chopped up almonds in a sieve, catching all of the tiny almond bits in a bowl.  Set these aside and only toast the larger almond pieces that did not pass through the sieve.  As soon as you can smell the toasted almonds, remove them from the frying pan and transfer to a bowl to cool.  When adding the almonds to the batter, be sure to include even the ground up bits in your bowl.

How to shape your cookies

The dough for the kourabiethes (kourabiedes) will be pretty soft, but should be easy to handle.  The dough will also be oily while handling.  Remember that the kourabiethes will puff up as they bake, so it is a very good idea to cook a few to ensure that the way that you shape your cookies gives you the end result you are looking for.  In particular, if you are going to make crescent shaped kourabiethes (my favourite), you should use a relatively thin roll of dough as it will almost double in size as it cooks.

I have found that the easiest way to create the crescent shape, is to knead the dough in your hand and then roll it into a ball.  Then, using your hands turn your ball into a long shape, the length of about 2 1/2 to 3 inches, (I use the width of the palm of my hand as a guide), and complete the shape in the baking pan, molding it into shape. Alternatively, some people do shape their kourabiedes into rounds or circles. Some people even roll out their dough and use cookie cutters – that is not traditional, and I don’t think that would actually work with my dough.

Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar.

Chill your dough, and your shaped cookies before baking

You will find that if you allow your dough to sit a bit before shaping your cookies, it will tend to become crumbly.  This is normal and due to the fact that the fats are separating out of the dough.  You will need to knead your dough well in order to reincorporate all of the butter, oil and shortening.  You know you are done when it is easy to shape your cookies.  You will have to do the same thing if you allow your dough to sit in the refrigerator for a little while before baking your kourabiethes.  I have found the best way to reduce the amount they spread while baking is to refrigerate the dough after making it for 2-3 hours.  Furthermore, after shaping the cookies, place the pan in the fridge for 10 minutes, before baking.  This is an important step.

Keeping the dough in the fridge in between baking, is also a good idea.

How to tell when your cookies are done

The recommended cooking time is 12 minutes at 350 degrees Fahrenheit in the middle rack of your oven, however I know that not all ovens are created equal.  Check your cookies at the 10 minute mark; your kourabiethes are done when they are slightly golden brown on top, and golden brown on the bottom.  They will be soft when they come out of the oven.  This is fine because they will firm up as they cool.

Add extra flavour to your cookies after they have baked

My parents like to spritz the top of the hot cookies with some rose water.  They use a pastry brush to do this, and sprinkle the rose water on the kourabiethes (they do not brush it on).  If you don’t have rose water, or don’t like the flavour, you can use some additional ouzo.

Frequently asked questions

How much icing sugar should be used to coat the kourabiethes?

When your cookies are completely cool, it is time to coat them with icing sugar.  Don’t be shy here; part of what makes kourabiethes (kourabiedes) the special treat that they are is the mound of icing sugar that lays on top of them.  Delicious!  There really isn’t an exact amount, and you can use your discretion. Be sure however to add enough icing sugar so that you don’t see the top of the cookie at all. Also, don’t forget to line the bottom of the platter (or container) that you will be storing them in with icing sugar.  This way, the cookie gets completely covered.

Why are kourambiedes often served in cupcake liners?

My parents would often serve kourabiethes in cupcake liners. My parents have never made cupcakes or muffins, and so Helen and I were stunned when we learned the intended purpose of these paper liners as we got older; we thought they were made for kourabiethes and melomakarona! Using cupcake or muffin liners is actually a really smart idea however, especially for kourabiethes. They serve as a place to catch the excess icing sugar that may fall off the cookie with every bite.

Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar.

How to store

Kourabiethes will keep for several weeks in the refrigerator. At room temperature they will also keep well for at least 2 weeks. Keep in a well covered and sealed container to maintain their freshness.

If you are looking for more special Greek holiday cookie recipes, I think you will absolutely love these:


Melomakarona Honey and walnut cookies with orange flavour
Isli Filled with spices and walnuts
Koulourakia Crisp on the outside, fluffy on the inside

Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.
Isli - Greek Christmas cookies stuffed with walnuts.
Koulourakia
Koulourakia

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Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar.

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Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar.

Kourabiethes, (or kourabiedes)

Kourabiedes are a buttery, almond cookie coated in icing sugar
4.95 from 37 votes
Print Pin Rate
Course: Dessert
Cuisine: Greek
Prep Time: 1 hour
Cook Time: 1 hour
Chilling time: 3 hours
Total Time: 5 hours
Servings: 50 cookies
Calories: 156kcal
Author: Billie Bitzas

Ingredients

  • 3 ⅔ cups all-purpose flour
  • 2 tsps baking soda
  • 1 tbsp powdered vanilla or 2 tbsp vanilla extract (see notes below)
  • cups coarsely chopped almonds
  • ½ cup melted vegetable shortening
  • ½ cup olive oil
  • 1 cup melted unsalted butter
  • 1 ⅔ cups icing sugar
  • 4 egg yolks
  • cup ouzo
  • 1 tbsp rose water for sprinkling on top of cookies
  • 1 ½ cups icing sugar for coating the cookies

Instructions

  • In a bowl, sift together the flour, baking soda and vanilla.  Set aside.
    3 ⅔ cups all-purpose flour, 2 tsps baking soda, 1 tbsp powdered vanilla
  • Place the chopped up almonds in a sieve and shake it over a large bowl. Catch the small almond bits in the bowl and then place the larger pieces of almonds in a frying pan and toast them over medium-low heat, stirring constantly. You will know that they are toasted when you can smell the toasted almonds. Remove the almonds from the heat, and transfer them immediately to the bowl with the small almond pieces to cool.
    1½ cups coarsely chopped almonds
  • In the bowl of a stand mixer, using the paddle, beat together the melted vegetable shortening, olive oil, melted butter and icing sugar.  Mix well until combined and there are no lumps of sugar visible, about 2-3 minutes.  
    ½ cup melted vegetable shortening, ½ cup olive oil, 1 cup melted unsalted butter, 1 ⅔ cups icing sugar
  • Add the egg yolks and ouzo to the bowl of your stand mixer and mix for about 4-5 minutes.
    4 egg yolks, ⅓ cup ouzo
  • With the speed of the mixer set to low, slowly incorporate the flour / baking soda / vanilla mixture (See Recipe Note).  Mix until just well combined.  Use a rubber spatula to clean the edges of your bowl and to make sure that all ingredients get incorporated.  Add the almonds to the cookie dough and mix until evenly distributed.
  • At this point I refrigerate the dough for 2-3 hours, before shaping. This will prevent the kourambiethes from spreading too much while baking. 
  • Preheat your oven to 350 °F, and place your rack in the middle of your oven.
  • Line your cookie sheets with parchment paper.  Begin shaping your kourabiethes. Keep in mind, that the dough is oily. If you will be shaping them as crescents, use one tablespoon of dough, per crescent.  SEE NOTES BELOW. Remember, the cookies will puff up during cooking, so your crescents should be relatively thin (about an inch in diameter). I found that the best way to shape them is by rolling the dough in my hands,  ending up with a 3 inch long piece of dough, (about the width of your palm) and creating the crescent in the baking pan. If you are going to be shaping them in rounds, using a mini ice-cream scooper is a great option.  Roll the dough in your hands until you get a smooth round shape, which you can flatten slightly when in the baking tray.  Leave about 2 inches between each cookie.
  • Once you have filled up a baking tray, place in the fridge for 10 minutes before baking. After 10 minutes, remove from the fridge, and place immediately into your preheated oven. right into the oven.  This is a very important step.. It helps further reduce the amount the kourambiethes spread while baking.
  • Bake in the middle rack of your oven for approximately 12-14 minutes.  However, check them after 11 minutes. Some ovens bake quicker than others. Remove the cookies from the oven and using a pastry brush, sprinkle some rose water on the cookies.  You can also use ouzo if you prefer.  Allow the cookies to cool on the baking tray for about two minutes and then transfer them carefully to a cooling rack.
    1 tbsp rose water
  • When your cookies are completely cool, line a serving tray or container with icing sugar and set your cookies on it. Then, liberally sift icing sugar over the cookies so that they are completely covered.
    1 ½ cups icing sugar
  • Enjoy!

Video

Notes

We found the ideal weight as you're shaping the kourabiethes to be 25 grams per cookie. We find this gives the best size.
Vanilla powder versus vanilla extract
If you are using vanilla extract, add it in with the vegetable oil, shortening and butter.  If using vanilla powder, follow the instructions as described.

Nutrition

Calories: 156kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 74mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 134IU | Calcium: 18mg | Iron: 0.5mg

Thanks for sharing!

30 Comments

  1. Delicious and crunchy!! Just the way I like them!! Good job girls!!
    👌😊

    1. miakouppa says:

      🙂 🙂 Thanks Fotini! So glad that you liked them! 🙂

  2. Beautiful & delicious !!

    1. miakouppa says:

      Thank you Megala 😉

  3. Elaine @ foodbod says:

    Lovely to read your memories 🙂

    1. miakouppa says:

      Thank you so much Elaine. It is fun for us to revisit them…and share with others 🙂

  4. Veronica Drakopoulos says:

    I cannot find vegetable shortening here in Melbourne, can you please tel me what exact shortening you guys used? Thankyou

    1. miakouppa says:

      Hi Veronica. We use Crisco brand shortening, which we don’t think is available to you in Australia. We’ve received this question before, and when we did our research it seems that you have a product called Copha which would be a good alternative. Hope this helps!! Happy baking and thanks for your interest in Mia Kouppa 🙂

  5. Do you clarify the melted butter? Love your recipes!

    1. miakouppa says:

      Thank you Mersina, for your question and for your nice comment. No, the melted butter is not clarified…simply melted 🙂 Hope you enjoy the recipe!

  6. Can I use only butter and olive oil, dont care for shortening

    1. miakouppa says:

      Hi Angeliki. You can, but your cookie texture will be different than ours. The shortening creates an almost flaky texture. But, if you don’t want to use shortening, you can try and substitute it for butter; we wouldn’t use any more olive oil because the flavour would be overpowering. Let us know how they turn out.

  7. Hi! How strong is the ouzo flavour? Can it be left out or substituted please?

    1. miakouppa says:

      Hi Kat! It’s not really that strong, but if you prefer you can omit it completely and replace with either water or even orange juice. You can also use a different alcohol, like brandy if you prefer that.

  8. Yes our family recipe uses brandy. So good!

    1. miakouppa says:

      Thank you!! Enjoy the recipe 🙂

    2. Larry G Slover says:

      Are these the same as Greek wedding cookies

      1. miakouppa says:

        Not sure – we’ve never heard them referred to this way, but we would venture to guess that yes, they are the same. Not many Greek cookies are loaded with icing sugar 😉 xoxo Helen & Billie

  9. Are you sure its olive oil thats used? I made them and the color was no where near yours and the taste was very oily. I followed the recipe exactly as i didnt want to alter it

    1. miakouppa says:

      Hi Maria, Yes, absolutely it is olive oil which is used, in combination with the butter and shortening. All three of these give the kourabiethes a great texture and flavour. We wonder what olive oil you used – it should be extra virgin (we have actually clarified that in the recipe based upon your comment – so thanks! 🙂 )

  10. Hi, I can’t find vegetable shortening, can I substitute it for something else. I really want to I’mpress my Greek neighbours!

    1. miakouppa says:

      Hi Jane! You are a great neighbour! 🙂 You can use 1/2 cup plus 1 tablespoon of either margarine or additional butter. Have fun baking and let us know what your neighbours (and you!) think! xoxo Helen & Billie

  11. Hello ! Can I use granulated sugar instead of powdered sugar inside the cookie dough ?

    1. miakouppa says:

      Hi Demi, If you need to make that substitution then you should probably use a kitchen scale to be sure that the measurement are exact; it should be 7 ounces of icing sugar for 1 cup of granulated sugar. Also, each cup of granulated sugar should be combined with 1 tablespoon of cornstarch, mixed in a blender and used that way. (keep in mind that we have never actually made this substitution so we can’t be certain how it would turn out). Good luck! xoxo Helen & Billie

  12. Hi:
    I made the recipe as you mentioned. My question is should we have use caking powder instead of baking soda. They taste bitter.

    Let me know. Thanks.

    1. miakouppa says:

      Hi Violet, Thank you for giving our recipe a try. Although adding too much baking soda to a recipe can lead to a bitter taste, the quantity and proportion of ingredients in our recipe should be fine. Is it possible that you added more than was called for? Or less of other ingredients? Did you whisk the ingredients well? To substitute with baking powder you would have to use 3 times the amount – you can give it a try, but it really shouldn’t be necessary. Otherwise, you can try making them again and use less baking soda – they may not rise as much, but perhaps it will be better for you if you are particularly sensitive to the taste. We hope that helps! xoxo Helen & Billie

  13. Im making these for the first time. But I’ve started quite late. Is it ok to leave the mixture in the fridge overnight? Or is that too long?

    1. miakouppa says:

      Hi Sandy,
      Yes, that is fine. You may have to bring it down to room temperature slightly before shaping your cookies if the dough is too cold and hard to handle. Otherwise, no problem! Enjoy. xoxo Helen & Billie

  14. Im a bit disappointed. Followed recipe exactly. Chilled for 3 hours. Put in fridge for longer than 10 mins, then straight into oven. 26g each portion at most. And they STILL spread. I feel I failed my mum (rip) by not making them how she used to. What did I do wrong?3 stars

    1. miakouppa says:

      Hi Sandy! That is disappointing! We hope that they at least taste okay! Sounds like you did everything right. Our only thoughts were that 1) your oven was too warm – even if you set it to the right temperature, some oven run hotter than you expect. or 2) they weren’t chilled enough or 3) even if the amount of dough used was proper for each cookie, were they shaped too thickly? A little spreading is to be expected still, but it should not be to the point where you are disappointed! xoxo Helen & Billie

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