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  • Writer's pictureBrittany Aldridge


The most delicious Greek cookies, shortbready but chewy, sweet and nutty, and covered in icing sugar!!!! This recipe is based on one given to me by a good friend (who translated it from her yia-yia!), and here I’ve filled mine with orange zest and brandy, or rosewater. Both options are marvellous, and fill the house with the most appetising aroma!


  • 250g butter, cold and roughly chopped

  • 150g ground almonds

  • 50g almonds, chopped roughly

  • 75g icing sugar (plus more for serving)

  • 1 tsp baking powder

  • 1 tsp salt

  • 2 egg yolks

  • 300g plain flour

  • flavouring: 2 tablespoons of brandy and zest of 1 orange OR 1 1/2 tablespoons of rosewater


  • Preheat the oven to 180C fan forced or 200C. Roast the chopped almonds for 7-8 minutes, then take them out of the oven and set aside to cool (But don’t turn off the oven). Line two baking trays with baking paper.

  • In a large bowl mix together the almond flour, almonds, icing sugar, plain flour, baking powder and salt then whisk. Add butter and rub in with your finger tips until the mixture starts to stick in your hands and resembles clumps of sand. Add the egg yolks and flavouring of your choice (either brandy and orange or rosewater), then mix until thoroughly combined.

  • Roll 1 1/2 tablespoons of the dough into a ball with your hands then shape into a crescent moon shape or a ball with a small dimple in the centre. Place on the baking tray and continue with the rest of the dough.

  • Place the baking trays in the oven then turn it down to 165C fan forced or 180C. Bake for around 18 minutes, or until they are faintly golden around the edges.

  • Take the Kourabiedes out of the oven and leave to cool down slightly (around 20 minutes).

  • To serve; sift generously with icing sugar. Please enjoy!!

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