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Kourabiedes - Authentic Recipe

Published on 14.12.2015 under Mediterranean Recipes
Learn how to make authentic Greek Traditional Christmas Sweet: Kourabiedes!
This recipe comes from grandma, as well and it is truly delicious. 
It also provides step-by-step pictures to make sure that you make no mistake. 
These are the ingredients you are going to need:
  • ½ kg pure butter in room temperature
  • 1 kg soft wheat flour  (you will probably use less)
  • 1 kg  icing sugar ( to sprinkle them when ready!)
  • 4 tablespoons full of finely chopped white almonds
  • 2 egg yolks
  • 1 shotglass  mastic liqueur
  • 1 shotglass cognac
  • 2 tablespoons caster sugar ( to put inside the dough)
  • 1 dose vanilla powder
  • flower water for cooking to sprinkle as soon as they come out from the oven





  • Preheat the oven at 350 degrees (or 180 C)
  • Saute the almonds until golden brown - use pure butter.
  • Set all your ingredients, so you have everything ready.



  • Sift the flour in a separate large bowl.
  • Cream the butter until it becomes fluffy and white - it takes approximately 15-20 minutes.





  • Pour in 2 tablespoon of castersugar, the egg yolks and the Vanilla Powder.





  • Add the  mastic shotglass, the cognac and finally the almonds.






  • Add little by little the sift flour and start moulding your dough with your hands until it is slightly firm ( you want them nice and fluffly not like doornob !)
  • Time to give shape! well, this is really important, because kourabiedes tend to almost double their size while being baked. 
  • Take a small portion in your hand (like a cap of a water botttle) and mould it round. 








  • Slighly push the dough in the bottomside and place it on your baking sheet. 
  • Bake for approx 20 minutes at 350 degrees (or 180C) - they need to remain almost white. 






  • When you pull them out from the oven, spray them with a little bit of flower water and then quickly sprinkle them with icing sugar!
  • Wait until they are cold to store them, or the sugar will be moistened. 


Katsikaki (aka Baby Goat)
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