Kourabiedes — Greek almond shortbread dusted in icing sugar

i. Origin & history

Kourabiedes share their etymology and recipe with Levantine ghraybeh and Persian nan-e-berenji — the wider family of butter shortbread that travelled with Greek diaspora communities. Greek Cypriot versions sometimes add brandy.

ii. Ingredients

Makes 30 servings · scroll the side panel to adjust

• 250 g unsalted butter, very soft
• 60 g icing sugar
• 1 egg yolk
• 1 tbsp brandy or ouzo
• 1 tsp vanilla extract
• 350 g plain flour
• 100 g almonds, blanched and finely chopped
• Pinch salt
• 300 g icing sugar, for dusting
• 1 tsp rose water (optional)

iii. Method

1. Beat butter and icing sugar 4 minutes until very pale.
2. Beat in yolk, brandy, vanilla and salt. Fold in flour and almonds to a soft dough.
3. Shape into crescents about 6 cm long. Place on lined trays.
4. Bake at 170 °C / 340 °F for 18-20 minutes — they should remain pale. Cool 5 minutes.
5. While still warm, sprinkle each with rose water (if using) and dust generously with icing sugar. Once cool, dust again to a thick white coat.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Cypriot kourabiedes add brandy; Constantinople versions include mastic. Levantine ghraybeh is the close cousin — same dough, fewer almonds.

vii. More from Middle Eastern

• Melomakarona — Greek honey biscuits
• Mantecados — Andalusian crumble cookies
• Polvorones — Iberian crumble cookies
• Mandelbrot — almond bread
• Rosquillas — Spanish ring biscuits
• Ricciarelli — soft Sienese almond biscuits