Kourambiethes Greek Almond Shortbreads
Indulge in the melt-in-your-mouth magic of Kourambiethes, traditional Greek almond shortbreads that are as festive as they are delicious. These buttery delights are infused with delicate flavors of vanilla, almond extract, and a hint of brandy or ouzo for a touch of Greek authenticity. Made with finely chopped blanched almonds and crowned with a generous snowfall of confectioners' sugar, these cookies are perfect for holiday gatherings or any special occasion. Their crisp yet tender texture pairs beautifully with a steaming cup of coffee or tea, making them an irresistible treat for dessert lovers. Simple to prepare yet elegant in presentation, Kourambiethes bring a taste of Greece right to your table!
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 50 grams confectioners' sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 tablespoon brandy or ouzo (optional)
- 350 grams all-purpose flour
- 100 grams blanched almonds, finely chopped
- 200 grams confectioners' sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until light and fluffy (approximately 5 minutes).
Add the 50 grams of confectioners' sugar into the creamed butter and continue beating until combined and creamy.
In a separate small bowl, lightly whisk the egg yolks. Add the yolks, vanilla extract, almond extract, and brandy or ouzo (if using) to the butter mixture, and beat until well incorporated.
Gradually add the all-purpose flour into the mixture, mixing on low speed or using a spatula to combine. Once the flour is incorporated, fold in the finely chopped almonds.
Knead the dough gently with clean hands until it comes together and forms a smooth, pliable texture.
Shape the dough into small crescent or round shapes, using about 1 tablespoon of dough per cookie. Place the shaped dough on the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for 18-20 minutes, or until the edges of the cookies are just starting to turn golden. Be careful not to overbake, as they should remain pale in color.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Gently transfer them to a wire rack and let them cool completely.
Once cool, generously sift the 200 grams of confectioners' sugar over the cookies, ensuring they are thoroughly coated for a festive and sweet finish.
Serve and enjoy these buttery, almond-packed treats with coffee or tea!
Nutrition Facts
Calories |
4802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.8 g | 355% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 540.4 g | 197% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 255.0 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 416 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
