These Greek Almond Shortbread Cookies are infused with the rich flavours of roasted almonds and a hint of brandy and vanilla. Their buttery texture and generous coating of icing sugar make them simply irresistible.
There are many variations to the humble Kourambie, but this combination of ingredients is how my mum has been making Greek Almond Shortbread Cookies for as long as I can remember. I have tried other recipes with ouzo, baking powder and rosewater, but I always go back to my mum’s recipe. Perhaps it’s due to my familiarity with its distinct flavour, or simply because they consistently taste so good!
These Greek Almond Shortbread Cookies, or ‘Kourambiedes’ in Greek, are made with chopped slivered almonds, unsalted butter, vegetable oil, castor sugar, egg yolk, vanilla extract, brandy, self-raising flour and a touch of plain flour. Each cookie is dusted with icing sugar for a perfect finish. Traditionally served at Christmas, Greek Almond Shortbread Cookies have become a staple at every special occasion and get-together. They’re even baked for Easter. But who wants to wait for these special occasions? Greek Almond Shortbread Cookies are a must-have in your pantry, ready to serve to unexpected visitors. My mum’s pantry is stocked with these cookies year-round, along with her Koulourakia and Melamakarona, always ready to offer to whoever drops in for a coffee.
Greek Almond Shortbread Cookies Ingredients
- Slivered almonds: Provide a nice crunch and nutty flavour, enhancing the texture of these cookies.
- Flour: My mum uses a combination of self-raising flour, with a small amount of plain flour, which provides structure and tenderness to the dough. Therefore, there is no need for baking powder.
- Unsalted butter: Enriches the flavour and contributes to the melt-in-your-mouth texture of Kourambiedes. I always used unsalted butter (not salted) when baking.
- Vanilla essence: Gives the shortbread a beautiful vanilla flavour and aroma. If a recipe calls for vanilla essence, you can substitute for half the amount of vanilla extract or vanilla sugar if you prefer.
- Brandy/whisky: If you don’t have brandy or whisky, you can substitute with vanilla extract. If you do not want any alcohol, substitute for artificial vanilla essence to get a vanilla flavour.
- Icing sugar (powdered sugar): Is used for dusting, enhancing the taste and appearance of the shortbread biscuits.
- Vegetable oil: Adding a small amount of vegetable oil to Kourambiedes alongside the butter helps to achieve a softer and more tender texture, without compromising their flavour.
How to make Greek Almond Shortbread Cookies (Kourambiedes)
1. Roughly chop almonds and place in a single layer on a baking tray lined with baking/parchment paper. Bake for approximately 6-8 minutes. Cool.
2. In a large bowl, beat the butter and sugar until creamy and fluffy, for approximately 8-10 minutes.
3. Beat in egg yolk, brandy, vanilla extract and vegetable oil.
4. Stir in cooled, toasted almonds. Using a spatula, gradually add the plain flour, combined with 2 cups self-raising flour, until a soft dough forms. Set aside ¼ cup of the self-raising flour.
5. If needed, gradually add the remaining ¼ cup of self-raising flour, one spoon at a time. Your mixture should just come together and hold its shape. You don’t want it to be dry or sticky.
6. Wrap dough in cling wrap and let it rest in the refrigerator for approximately 15 minutes, or if you have time, longer.
7. To make shapes, roll a small amount of dough into a ball (about a tablespoon or 30 grams / 1.1 ounce each). Then roll into 7cm lengths and form into crescents. I make crescent shapes, but you could make them round if you like.
8. Bake for approximately 16-20 minutes. They should be lightly golden around the edges but still pale in the centre.
9. Remove from the oven and cool.
10. When cool, fill a shallow bowl with icing sugar and dip each cookie into the sugar mixture, one at a time, ensuring they are thoroughly coated.
Tips for making Greek Almond Shortbread Cookies – Kourambiedes
Cool the almonds before adding to the mixture
Cooling the almonds before adding them to the mixture prevents the butter from melting, preserving the fluffy texture of the mixture.
Make sure your butter is softenend before using
Having the butter at room temperature before blending ensures easier blending with other ingredients for a smooth dough consistency.
Do not over mix
Gradually add the sifted flour to the butter mixture and mix until just combined. Overmixing the dough can develop gluten, resulting in tougher cookies. Stop mixing as soon as the dough comes together.
Place in fridge to rest before shaping
Chilling the dough in the fridge before shaping helps the dough firm up, making it easier to shape and reduces spreading during baking.
Cool your Greek Almond Shortbread Cookies before dusting
Cooling your Greek Almond Shortbread Cookies before dusting prevents the icing sugar from melting and ensures a visually appealing finish.
Can I prepare the dough ahead of time?
Yes, you can make the dough a couple of days in advance. Just wrap your dough in cling wrap and place in the fridge. When ready to bake, remove the dough from the fridge and leave it on the counter for around 15-20 minutes to bring it to room temperature. Shape the mixture and then bake.
How long can I store Greek Almond Shortbread Cookies?
One of the things that I love about Greek Almond Shortbread Cookies, and many other Greek sweets, is their longer shelf life compared to creamy desserts, as they can be enjoyed for an extended period without the need to consume them within just a few days.
Greek Almond Shortbread Cookies can be stored for several weeks when properly stored in an airtight container at room temperature, away from direct sunlight and heat sources. If you prefer to extend their shelf life even further, you can refrigerate them in an airtight container, where they can last for up to a couple of months. If storing in the fridge, allow them to come to room temperature for about 30 minutes before serving for the best taste and texture.
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Greek Almond Shortbread Cookies (Kourambiedes)
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minutesThese Greek Almond Shortbread Cookies are infused with the rich flavours of roasted almonds and a hint of brandy and vanilla. Their buttery texture and generous coating of icing sugar make them simply irresistible.
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Ingredients
3/4 cup slivered almonds (80 grams / 3.17 fl oz)
250 grams unsalted butter, room temperature (8.8 oz)
100 grams caster sugar (1/2 cup / 3.5 ounces)
1 egg yolk
2 teaspoons vanilla essence (or 1 tsp vanilla extract or 1 tsp vanilla sugar)
1 tablespoon brandy (30 mls / 1 fl oz) (or 1 Tbspn vanilla essence) (Note 1)
1 tablespoon vegetable oil (20 mls / 0.7 oz) (Note 2)
1/2 cup plain flour/all-purpose flour, sifted (65 grams / 2.3 oz)
2 1/4 cup self-raising flour, sifted (330 grams / 11.6 oz)
2 1/2 cups icing sugar/powdered sugar, sifted (approximately, for dusting) (300 grams / 10.6 oz)
Instructions
- Preheat oven to 180° C / 350°F.
- In a large bowl, beat the butter and sugar until creamy and fluffy, for approximately 8-10 minutes.
- Beat in egg yolk, brandy, vanilla extract and vegetable oil.
- Stir in cooled, toasted almonds.
- Sift the plain flour with 2 cups self-raising flour. Set aside ¼ cup of the self-raising flour.
- Using a spatula, gradually add the combined sifted flours until a soft dough forms. (Note 3)
- If needed, gradually add the remaining ¼ cup of self-raising flour, one spoon at a time. Your mixture should just come together and hold its shape. You don’t want it to be dry or sticky. (Note 4)
- Wrap dough in cling wrap and let it rest in the refrigerator for approximately 15 minutes, or if you have time, longer. (Note 5)
- Line a baking tray with baking paper/parchment paper.
- Remove dough from the refrigerator.
- To make shapes, roll a small amount of dough into a ball (about a tablespoon or 30 grams / 1.1 ounce each). Then roll into 7cm lengths and form into crescents. I make crescent shapes, but you could make them round if you like.
- Place each cookie onto a lined baking tray, leaving about 2cm / 0.8 inches in between each cookie.
- Place tray on the centre rack in the oven and bake for approximately 15-20 minutes. They should be lightly golden around the edges but still pale in the centre. Be sure to not overdo the baking time, as you want the biscuits to maintain their melt-in-your-mouth texture, rather than ending up being hard in the centre.
- Remove from the oven and cool. (Note 6)
- When cool, fill a shallow bowl with icing sugar and dip each cookie into the sugar mixture, one at a time, ensuring they are thoroughly coated.
Notes
- Notes: 1 Tablespoon = 20 ml / 0.7 fl oz 1 Cup = 250 ml / 8.45 fl oz
- 1. You can substitute the brandy with vanilla essence if you prefer to not use alcohol.
- 2. Adding a small amount of vegetable oil to the Greek Almond Shortbread Cookies alongside butter helps to achieve a softer, more tender texture, without compromising their flavour.
- 3. Do not over mix. Gradually add the sifted flours to the butter mixture and mix until just combined. Overmixing the dough can develop gluten, resulting in tougher cookies. Stop mixing as soon as the dough comes together.
- 4. You may need to add slightly more flour as this all depends on the temperature of your butter. If you need to add a touch more flour, add self-raising flour.
- 5. Chilling the dough for at least 15 minutes in the fridge before shaping helps the dough firm up, making it easier to shape and reduces the chance of the cookies spreading during baking.
- 6. Cooling your Kourambiedes before dusting prevents the icing sugar from melting and ensures a visually appealing finish.
- 7. Kourambiedes can be stored for several weeks in an airtight container at room temperature, or you can refrigerate them in an airtight container, where they can last for up to a couple of months. If storing in the fridge, allow them to come to room temperature for about 30 minutes before serving for the best taste and texture.
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