Authentic home cooking from Greece, with US measurements. 
Kourabiedes with Ouzo
Easy, quick, and above all, incredibly delicious—you’ll remember me for this recipe!
A few more tips:
Using fresh butter makes them much tastier, but if you prefer, you can use only vegetable shortening instead. Add the flour gradually. I usually hold some back, bake 2-3 cookies to test, and if they crumble too easily, I add the rest. Finally, adjust the cup size based on how many cookies you want to make—I usually use large mugs like the ones for instant coffee.
Kourabiedes with Ouzo
Easy, quick, and above all, incredibly delicious—you’ll remember me for this recipe!
A few more tips:
Using fresh butter makes them much tastier, but if you prefer, you can use only vegetable shortening instead. Add the flour gradually. I usually hold some back, bake 2-3 cookies to test, and if they crumble too easily, I add the rest. Finally, adjust the cup size based on how many cookies you want to make—I usually use large mugs like the ones for instant coffee.
Open in Cookpad AppSteps
- 1
Use half vegetable shortening and half fresh butter for the butter amount.
- 2
Let the butter come to room temperature, then beat it with the powdered sugar.
- 3
Add the baking powder, vanilla, ouzo, and gradually mix in the flour.
- 4
Finally, add the almonds, which should be blanched, chopped to your preferred size, and toasted.
- 5
Bake in a preheated oven at 320–350°F (160–180°C) for 15–20 minutes, until golden.
- 6
Once they cool slightly, place them on parchment paper and dust generously with powdered sugar.
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