Kourabiethes (Greek Almond Biscuits) Recipe
Kourabiethes are traditional Greek almond shortbread biscuits. Synonymous with every Christmas and Easter celebration at our house growing up, I would inevitably end up dusted in a cloud of icing sugar as I ate through the snowy pile on my plate. My recipe for these is beautifully fragrant and buttery with the perfect amount of crunch from toasted almonds and a gorgeous aroma from rosewater and ouzo. Remember to toast the almonds for that all-important crunch and warm, nutty notes.
Kourabiethes (Greek Almond Biscuits)
- ½ pound unsalted butter , room temperature
- ½ cup powdered/icing sugar , sifted, plus more for dusting
- 2 ¾ cups gluten-free all-purpose flour
- 1 cup slivered almonds , toasted
- 1 tablespoon ouzo
- 1 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon rosewater (optional)
- Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixer, beat butter and sugar until pale and fluffy. Add remaining ingredients and stir to combine.
- Roll dough into 25 even-sized crescent shapes and place on the baking sheet. Bake for 25 minutes or until browned.
- Remove from oven and let cool on the tray. Dust liberally with powdered sugar.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.