Kourabiedes (Kουραμπιέδες)

• Prep time: 20 mins

• Cook time: 20 mins

• Total time: 40 mins

• Servings: 30 cookies

• Country of origin: Greece

• Description: Melt-in-your-mouth shortbread cookies packed with toasted almonds and heavily dusted with powdered sugar.

• Presentation: Generously coated in a thick layer of powdered sugar, often arranged in pyramid piles.

• Ingredients:

  • 1 cup unsalted butter, softened

  • 1/2 cup powdered sugar (plus 1 1/2 cups for dusting)

  • 1 egg yolk

  • 1 tbsp rose water or cognac

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 3/4 cup toasted almonds, coarsely chopped

• Step-by-step directions:

  • Beat butter and 1/2 cup powdered sugar until light and fluffy (about 10 minutes).

  • Add egg yolk and rose water or cognac; beat well.

  • Whisk flour and baking powder together, then gradually add to butter mixture.

  • Fold in chopped toasted almonds.

  • Shape dough into small crescent or ball shapes and place on parchment-lined baking sheets.

  • Bake at 350°F (175°C) for 15-20 minutes until lightly pale golden.

  • Cool slightly, then roll generously in remaining powdered sugar while still warm.

• Optional variations: Substitute almonds with toasted walnuts or pecans.

• Cooking tips: Long whipping of the butter is essential to create the signature tender texture.

• Nutrition facts:

  • Calories: 140 kcal

  • Fat: 8g

  • Carbohydrates: 15g

  • Protein: 2g