Origin & Tradition:
Kourabiedes are almond shortbreads enjoyed across Greece during Christmas, but on Spetses they are often enhanced with a splash of brandy or Metaxa. Soft, buttery, and dusted in icing sugar, they're a sweet symbol of hospitality and festive indulgence.
Ingredients
250g unsalted butter, softened
100g icing sugar (plus extra for dusting)
1 Yolk egg
1 tbsp brandy or Metaxa
1 tsp vanilla extract
100g ground almonds
300g plain flour
½ tsp baking powder
Method
Preheat oven to 170°C (150°C fan). Line a baking tray.
Beat butter until fluffy. Add sugar and beat again.
Mix in egg yolk, brandy, vanilla, then almonds.
Sift flour with baking powder and fold in.
Shape into crescents or rounds. Bake 20–25 mins until pale golden.
Cool slightly and dust with icing sugar while still warm. Dust again when cool.
