• 45-60 min preparation time plus 1-1:30 cooking time

    Preparation Time

  • medium

    Difficulty Level

  • About 60 kourabiedes, depending on the size you will make them


Kourabies, along with melomakarono, are the traditional Christmas delights of Greece. Its name derives from the Turkish word “Kurabiye” which means sweet made from flour, butter and powdered sugar. The recipe of the traditional kourabiedes was brought by the refugees from Asia Minor who settled in the town of Kavala, in 1924, establishing the community of Nea Karvali.



  • 1/2 kg sheep’s or goat’s butter, at room temperature
  • 100 gr sugar
  • 1 egg, at room temperature
  • 2 vanillas Sunspices
  • 1/4 tsp soda Sunspices
  • 1 kg all-purpose flour
  • 300 gr almonds, chopped
  • Powdered sugar for sprinkling


  1. In a small pan, we melt one tablespoon of the butter. When melted, we add the chopped almonds and we toast them. We let them cool. We put the rest of the butter in a mixer and we whip it very well, on high speed, for about 15 minutes until it becomes very fluffy and white. This stage is very important for the preparation of the kourabiedes and here lies the secret of their success. After we have whipped the butter, we add the sugar and whip for another 10’. Then, we add the egg, the vanillas and the soda and we mix. We put the mixer’s dough hook, we set the mixer on low speed, and we start adding the flour in batches until we have a soft dough which does not stick to the mixer’s bowl. We might need less or more flour. At the end, we add the toasted almonds and mix well until they are incorporated.

  2. We preheat the oven to 180C/350F. We place parchment paper on two baking sheets and we shape our kourabiedes. We shape small balls of dough, of about 30 gr each (1 heaped tablespoon) and we press them lightly. We place them in the baking sheets and bake them for about 20-30’, until golden. We let them cool for a few minutes and we put them in a pan filled with powdered sugar. We roll them in the powdered sugar so that they are completely covered with it. We place them in platters and sprinkle them with extra powdered sugar. We repeat the same process until all kourabiedes are done!

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