Greek Almond Crescent Cookies (Kourabiedes) Recipe
Kourabiedes are traditional Greek almond crescent cookies with a rich buttery flavor and a delicate crumbly texture. These delightful shortbread-style cookies are flavored with vanilla, almond, and orange extracts, studded with toasted chopped almonds, baked to a light golden perfection, and generously coated in powdered sugar, making them melt in your mouth with every bite. Perfect for festive occasions or a sweet treat alongside tea or coffee.
- Prep Time: 20 mins
- Cook Time: 13-15 mins per batch
- Total Time: 35 mins
- Yield: 20-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Butter and Sugar Mixture
- 1 cup (230 grams) unsalted butter, room temperature
- 1½ cups (180 grams) powdered sugar, divided
Flavors and Extracts
- 1½ teaspoon vanilla extract
- ¼ – ½ teaspoon almond extract
- ¼ teaspoon orange extract
Dry Ingredients
- 2¼ cups (280 grams) all-purpose flour
- ¼ teaspoon salt
- ¾ cup (100 grams) whole almonds, toasted and finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl using an electric mixer, beat the room temperature butter with ½ cup of the powdered sugar on medium speed for about 5 minutes until the mixture is light, fluffy, and well combined. Set aside the remaining 1 cup of powdered sugar for later.
- Add Extracts: Beat in the vanilla extract, almond extract, and orange extract to the creamed butter mixture until fully incorporated for fragrant flavor.
- Incorporate Dry Ingredients: With the mixer on low speed, add the all-purpose flour and salt gradually, mixing just until combined. Then fold in the chopped toasted almonds, mixing gently until evenly distributed. Use a spatula or your hands to gently knead the dough if needed, ensuring it comes together. The dough will be slightly crumbly but should hold if squeezed into a ball.
- Shape the Cookies: Using a 1-tablespoon cookie scoop or tablespoon measuring spoon, scoop heaping tablespoons of the dough. Roll each portion into balls and then shape into crescents or leave as balls. Arrange them spaced evenly on the prepared baking sheets. Alternative shaping methods include flattening or cutting with cookie cutters.
- Bake the Cookies: Bake in the preheated oven for 13 to 15 minutes until the cookies are set and the bottoms are lightly golden. They will be soft initially but will firm up once cooled.
- Cool and Add Rosewater (Optional): Remove cookies from the oven and optionally spray lightly with rosewater. Allow them to cool on the baking pan for 5 minutes placed on a wire rack.
- Coat in Powdered Sugar: Place the reserved 1 cup of powdered sugar in a bowl and roll the warm cookies in it to coat thoroughly. Transfer cookies to a cooling rack to cool completely.
- Second Sugar Coating: Once fully cooled, roll the cookies in powdered sugar a second time for a thick, powdery finish. Optionally sift extra powdered sugar on top. For best storage and presentation, place cookies in individual cupcake liners.
Notes
- The dough should be slightly crumbly but hold together when squeezed; if it doesn’t, try using room temperature butter, mixing a little longer, gently kneading by hand, or adding small amounts of milk or almond milk until it reaches the right consistency.
- This recipe was refined after testing many variations to achieve the traditional texture: slightly crispy edges with a dense, buttery melt-in-your-mouth interior.
- Older recipes included egg yolk, more almonds, extra powdered sugar in the dough, and leavening agents like baking soda or baking powder, but these were omitted here for optimal texture.
- The cookies can be shaped into crescents, balls, or cut-out shapes depending on preference.
- Lightly spraying with rosewater is optional but adds an authentic fragrant touch.
