Kourambiethes (Greek Butter Cookies)

A recipe for Kourambiethes (Greek Butter Cookies)! These light and buttery cookies are studded with pieces of almonds and covered in powdered sugar.

International Cookie Exchange

Welcome to the International Cookie Exchange hosted by Sarah from Curious Cuisiniere and Camilla from Culinary Adventures with Camilla!

Today, cookie-loving food bloggers are sharing recipes for cookies from around the globe.

Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!

Kourambiethes (Greek Butter Cookies)

For the event, I made Kourambiethes (κουραμπιέδες, Kourambiedes, Kourabiedes)! These little powdered sugar-covered cookies are especially perfect during Christmas and the holiday season. They have a soft, tender texture and are packed with flavor.

The trick to getting that notable texture is to beat the softened butter until completely lightened and fluffy, about 10-15 minutes.

The butter is then combined with toasted almonds, an egg yolk, powdered sugar, baking powder, brandy, vanilla, and flour to form a light dough.

The pieces are shaped into rounds or crescents and baked until just set and very lightly golden on the bottom. After cooling briefly, they are covered in even more powdered sugar.

For easier serving and slightly less mess (don’t wear dark clothes while preparing these!), I sometimes place the powdered sugar-dusted cookies in small paper baking cups.

Looking for more Greek recipes?

Try my:

• Ladenia Milou (Greek Olive Oil Flatbread)
• Makaronia Me Kima (Greek Spaghetti with Meat Sauce)
• Karpouzi Me Feta (Greek Watermelon with Feta)

A Few Kourambiethes Tips

Toast the slivered almonds by baking in a 350˚F (180˚C) until golden and fragrant, about 8-10 minutes. Do not over-bake.

Allow the almonds to cool completely to room temperature before adding to the dough. If too warm, they will start to melt the butter.

Beat the butter until completely light and fluffy. This will take around 10 minutes at medium speed in a stand mixer.

If avoiding alcohol, swap the brandy for orange juice.

Some recipes also add a sprinkling of rose water or orange blossom water.

Try to keep the Kourambiethes roughly the same size when forming. This will help them bake evenly.

Bake until just set and very barely golden on the bottom. The tops should not develop any color.

Allow the cookies to rest briefly, about 5 minutes, on the baking sheet. They should still be warm when coating to help the powdered sugar stick.

The cookie’s tender texture also makes them slightly more challenging to handle, especially warm from the oven. Take care with the shaping and coating in the powdered sugar, particularly the crescent shape. I have accidentally taken off an end piece more than once when rushing.

Once the cookies have fully cooled to room temperature, store in an airtight container at room temperature for up to a week.

Here’s the rest of the #IntnlCookies Tray:

• Brunkager (Danish Christmas Cookies) from Caroline’s Cooking
• Deditos de Novia from The Petit Gourmet
• Kourambiethes (Greek Butter Cookies) from Tara’s Multicultural Table
• Italian Cujidatta Cookies from Eat Picks
• Dutch Speculaas Cookies from Curious Cuisinière
• Kolatczki from A Day in the Life on the Farm
• Mantecaditos from Sew You Think You Can Cook
• Sju Sorters Kakor from Culinary Adventures with Camilla
• Vietnamese Iced Coffee Cookies from I’m Not the Nanny

This recipe was originally posted in December 2015 and updated in December 2022.

Kourambiethes (Greek Butter Cookies) Recipe

Adapted from Lemon and Olives

Print Pin

Kourambiethes (Greek Butter Cookies)

A recipe for Kourambiethes (Greek Butter Cookies)! These light and buttery cookies are studded with pieces of almonds and covered in powdered sugar.

Course Dessert

Cuisine Greek

Keyword almond, brandy, cookie, dessert, Greece, Greek

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

0 minutes minutes

Total Time 48 minutes minutes

Servings 25 -30 Cookies

Ingredients

• 5 ounces (142 grams) blanched, slivered almonds
• 1 cup (226 grams) unsalted butter softened at room temperature
• 1 large egg yolk
• 1/4 cup (32 grams) powdered sugar
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons brandy
• 1 teaspoon vanilla extract
• 2 cups (250 grams) all-purpose flour

Topping:

• 2 cups (250 grams) powdered sugar for coating

Instructions

• Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Arrange the slivered almonds in a single layer on the prepared baking sheet and bake in the preheated oven until lightly toasted and fragrant, about 8-10 minutes.
• Allow to cool to room temperature and coarsely chop.
• In the bowl of a stand mixer fitted with a paddle or a large bowl, beat the butter until extremely light and fluffy, about 10-15 minutes at medium speed. Scrape down the sides of the bowl as needed.
• Beat in the egg yolk, followed by the 1/4 cup (32 grams) powdered sugar, baking powder, brandy, and vanilla extract.
• Mix in the cooled, toasted almond pieces.
• Add the flour and continue to mix to bring together the dough.
• Form a tablespoon-sized piece of dough into a ball or crescent shape. Place on the parchment-lined baking sheet. Gently pinch the top of the ball shapes between to fingers to form a slight ridge.
• Repeat with remaining dough, placing the cookies about 1 inch (2.5 centimeters) apart on the baking sheet.
• Bake in preheated oven until just set and very lightly golden on the bottom, about 10-12 minutes.
• Place the powdered sugar in a wide bowl.
• Allow the cookies to warm slightly on the baking sheet for 5 minutes.
• Carefully transfer the cookies one at a time from baking sheet to the bowl of powdered sugar. Coat on all sides and place on a wire rack. Repeat with remaining cookies and allow to cool to room temperature.
• Once cooled, sift one more coating of powdered sugar over the tops of the cookies and store in an airtight container at room temperature for up to a week.