Greek Almond Cookies

Greek Almond Cookies

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Ever since I was a young lady I have loved these Greek Almond Cookies. Or Kourabiedes as they are known. You would swear I was Greek in my past life, I simply love Greek food and all their sweet treats.

I have tried a few recipes for these cookies but I have never been totally satisfied with the results. I think I was never added nearly enough almonds in the past and I didn’t beat the butter and sugar long enough.

These almond cookies require a whole lot of beating. The butter and sugar needs to be beaten for at least 10-15 minutes, this is what gives the cookies that tender texture. The butter will turn from yellow to a pale white, it will look like a fluffy whipped cream.

For added almond flavour you can also add a little almond extract, some recipes call for brandy, however I did not use any. Instead I added a tablespoon of orange juice. You also require a whole lot of icing sugar to dust the cookies.

I know you may think I am crazy but I still think that cookies only taste good the next day. Every cookie that I bake never tastes good to me straight after it’s baked. I have said this before I am going to keep repeating it. Please try it and tell me if I am right!

When I tasted these Greek  Almond Cookies yesterday I didn’t think they were that great. I tried it again today and they tasted amazing and it’s why I am posting this recipe. I have finally passed the test creating my own little Greek Almond Cookies.

These cookies can be shaped round or like little horse-shoe shapes. I prefer them round as they are just easier to make. You should all know by now, I am that lazy cook…haha!

More Holiday Treats:

Holiday Cookies

Egg-Free Choc-Chip Cookies

Almond and Chocolate Biscotti

Almond Cookies- Kourabides

Delicious Greek almond cookies with loads of almonds and a sprinkle of sugar
Course Dessert
Cuisine Greek
Keyword almond cookies, greek cookies, kourabides
Prep Time 30 minutes
Servings 48


  • 250 gram/1 cup butter
  • 1/2 cup icing sugar
  • 1 egg yolk
  • 1/2 tspn vanilla essence
  • 1 tbsp orange juice you can use almond extract instead
  • 100 gram almonds toasted and chopped
  • 2&1/2 cup cake wheat flour
  • icing sugar for dusting cookies


  • Preheat oven to 160 degrees Celsius. Line 2 cookies sheets with parchment paper and set aside
  • Using a stand mixer, beat butter and icing sugar on medium to high speed for 10-15 minutes until light and fluffy
  • Add egg yolk and combine well. Add vanilla essence and orange juice and mix well
  • Add almonds and mix well
  • Add flour, a little at a time until you form a soft, pliable dough
  • Scoop tablespoons full of dough and shape into balls
  • Bake for 15-20 minutes until slightly brown
  • Transfer cookies to a cooling rack and dust with icing sugar


  1. You can use almonds with the skin on or off, it doesn't really matter. I used ones with the skin on
  2. You can start by adding about a teaspoon of almond extract if you want a stronger almond flavour. Add more if you prefer but be careful not to add too much
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This Post Has 4 Comments

  1. sabine jamil

    can i use ground almond instead of chopped almond?

    1. Lorraine

      Hi Sabine! Yes you can use ground almond. Take Care:-)

  2. Sabine

    So would it be the same amount of ground almonds for the chopped almond?

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