Kourambiethes (Greek Almond Shortbreads) Recipe

Name: Kourambiethes (Greek Almond Shortbreads)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces unsalted butter; 3 1/2 ounces slivered almonds; 2 cups plain flour; 1 teaspoon baking powder; 3/4 cup icing sugar, sifted; 1 egg yolk; 1 teaspoon vanilla; 1 tablespoon ouzo; 4 tablespoons almond meal; 1/2 cup icing sugar (extra, for dusting)

Servings: persons

1
Gently melt the butter over low heat in a small heavy-based saucepan; without stirring or shaking the pan. Carefully pour the clear butter into another container, leaving the white sediment in the pan to be discarded. Refrigerate for 1 hour.
2
Preheat the oven to 325 and line two baking trays with parchment paper.
3
Grind the slivered almonds to a medium fine meal.
4
In a bowl, sift the flour and baking powder together.
5
Using an electric mixer, beat the chilled butter until light and fluffy. Gradually add the icing sugar and combine well. Add the egg yolk, vanilla, and ouzo and beat until just combined. Fold in the flour, ground almonds and the almond meal.
6
Shape heaped tablespoons of mixture into crescents, place on the baking trays and bake for 12 minutes, or until lightly colored.
7
Remove from the oven and dust liberally with icing sugar. Leave to cool on the trays for 10 minutes.
8
Line a baking tray with parchment paper and dust the paper with icing sugar. Lift the warm biscuits onto this and dust again with the icicng sugar. When the biscuits are cool, dust them once again with the icing sugar before storing them in an airtight container.

1041

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces unsalted butter, 3 1/2 ounces slivered almonds, 2 cups plain flour, 1 teaspoon baking powder, and more.

Yes, Kourambiethes (Greek Almond Shortbreads) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kourambiethes (Greek Almond Shortbreads)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions