Kourabiedes (Greek Christmas Almond Biscuits)
Why this recipe works
- Classic short texture: Beating the butter and icing sugar until pale and fluffy creates the delicate, crumbly bite associated with kourabiedes.
- Toasted almond depth: Toasting the almonds before folding them into the dough brings out their nuttiness and adds texture throughout the biscuits.
- Excellent for preparing ahead: The biscuits store well and can be dusted again just before serving for the characteristic snowy finish.
Get the most out of this recipe
Authenticity notes
- Christmas biscuit tradition: Kourabiedes are strongly associated with Greek Christmas baking and are often served alongside other festive sweets.
- Pale, not browned: The biscuits should bake until set with only slight colour at the edges, keeping the crumb tender rather than crisp.
- Brandy aroma: A little brandy is a common flavouring in kourabiedes, giving warmth and aroma without making the biscuits taste strongly alcoholic.
Timing notes
- Cool before dusting: Let the biscuits cool fully before adding icing sugar so it stays powdery instead of melting into the surface.
- Dust again before serving: A second dusting just before serving gives the biscuits their thick, snowy coating.
- Allow time for creaming: The active work is mostly in beating the butter and sugar properly; rushing this step can make the biscuits denser.
Texture tips
- For a lighter crumb: Beat the butter and icing sugar until very pale before adding the yolk and flavourings.
- Mix the flour gently: Once the flour is added, mix only until a soft dough forms to keep the biscuits short and tender.
- Vary the almond pieces: A mix of small and larger chopped almonds gives the biscuits better texture than a uniformly fine chop.
Make-ahead tips
- Make ahead: Bake the biscuits in advance and store them airtight at cool room temperature for the best crumbly texture.
- Freezing option: Freeze the cooled biscuits in a sealed container, then thaw at room temperature and dust again with icing sugar.
- For gifting: Pack them in a firm container rather than a soft bag, as the crumb is delicate and the sugar coating can shift.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Spread the almonds on a baking tray and toast for 8 to 10 minutes until lightly golden and fragrant, then cool completely.
- Keep the oven at 170°C (340°F). Roughly chop the cooled almonds, aiming for a mix of small pieces and a few larger bits for texture.
- In a bowl, whisk together the plain flour, baking powder and fine sea salt. Set aside.
- In a large bowl, beat the unsalted butter with 50 g of the icing sugar until very pale and fluffy. This should take 4 to 6 minutes with a hand mixer.
- Beat in the egg yolk, vanilla extract and brandy until smooth. Scrape down the bowl so everything is evenly mixed.
- Add the flour mixture and mix on low just until a soft dough forms. Fold in the chopped almonds until evenly distributed.
- Shape the dough into 18 small biscuits and place them on a baking tray, leaving a little space between each. Bake for 18 to 22 minutes until set and pale, with only the faintest hint of colour at the edges.
- Cool the biscuits on the tray for 10 minutes, then transfer to a cooling rack to cool completely. Dust generously with the remaining icing sugar, then dust again just before serving for a thick snowy finish.
Recipe notes
Tips
- For the classic crumbly texture, beat the butter and icing sugar until very pale and aerated before adding anything else.
- Let the biscuits cool fully before dusting, otherwise the icing sugar will melt and disappear into the surface.
- If serving to children or anyone avoiding alcohol, note that the brandy flavour remains even though the alcohol bakes off.
Substitutions
- Replace Brandy with dark rum for a warmer, spiced note.
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 7 days
- Store in an airtight container at cool room temperature for the best crumbly texture. Freeze in a sealed container, then thaw at room temperature and dust again with icing sugar before serving.
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Recipe overview
- Servings: 18 pieces
- Yield: almond biscuits
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Almonds Eggs Gluten Wheat
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