Kourabiedes grecs

Toast the almonds

Put the slivered almonds in a dry skillet over medium heat and toast, stirring often, until lightly golden and fragrant. Tip onto a plate to cool completely before using; warm almonds will melt the butter later.

• 80 g blanched almonds

✅ C'est prêt quand : the almonds are light golden and smell nutty, not pale and not dark brown

Beat the butter

In a large bowl, beat the softened butter alone with an electric mixer for about 8–10 minutes, until it turns pale, almost white, and fluffy like whipped cream. This long beating is the secret to kourabiedes that melt in the mouth, so don't rush it. Add the 100 g of powdered sugar and beat 2–3 minutes more until light and airy.

• 250 g unsalted butter
• 100 g powdered sugar

✅ C'est prêt quand : the butter mixture is pale, airy and has doubled in volume

Add yolk and flavorings

Beat in the egg yolk, brandy (or ouzo) and vanilla extract on low speed, just until combined.

• 1 egg yolk
• 2 tbsp brandy or ouzo
• 1 tsp vanilla extract

Fold in flour and almonds

Sift the flour, baking powder and salt together, then add to the bowl along with the cooled toasted almonds. Mix on low speed or by hand just until a soft, slightly sticky dough forms. Stop as soon as the flour disappears; overworking the dough makes tough, not tender, cookies.

• 400 g all-purpose flour
• 1/2 tsp baking powder
• 1 pinch salt
• 80 g toasted almonds (from step 1)

Shape and bake

With lightly floured hands, roll walnut-sized pieces of dough into balls or small crescents and set them on a parchment-lined tray, spaced apart (they barely spread). Press one clove into the top of each, if using. Bake at 160°C (320°F) for 18–20 minutes: they must stay pale on top and only lightly golden on the bottom, since overbaked kourabiedes turn hard and lose their delicate crumble.

• 24 whole cloves

✅ C'est prêt quand : the bottoms are faintly golden but the tops are still pale

Sprinkle and sugar

While the cookies are still warm, lightly sprinkle them with rose water or orange blossom water, then roll each one gently in a shallow bed of powdered sugar until thickly coated all over. The warmth and butter help the sugar cling; working while warm is essential.

• 2 tbsp rose water or orange blossom water
• 150 g powdered sugar

Final dusting

Let the cookies cool completely on the sugar, then dust them again generously with the remaining powdered sugar so they look like little snowballs. Store in an airtight tin layered with extra powdered sugar; they keep well for two to three weeks.

• 100 g powdered sugar