Authentic home cooking from Greece, with US measurements. 
Authentic Kourabiedes from Nea Karvali
Nea Karvali is a small town in the Kavala region of Greece, with a population of 2,177 according to the 2011 census. Since 1997, it has been part of the Kavala municipality. Nea Karvali is famous for its delicious kourabiedes, which are tied to a local holiday tradition. At Christmas, a reindeer made of kourabiedes is created and brought to the city of Kavala for a festive celebration. After much thought, I decided—since I am from Kavala, and specifically from Nea Karvali—to share the authentic recipe I learned from my uncle, a pastry chef who made these for 45 years at one of the city’s most renowned pastry shops. Now, it’s time to reveal this secret recipe, and I hope my late uncle wouldn’t mind me sharing it with you.
A few more tips:
I suggest using 1 1/4 cups (about 150 grams) of powdered sugar, but you can adjust this to your taste, especially since you’ll also be dusting the cookies with more sugar. If you follow the ingredient ratios, method, and baking time closely, you’ll enjoy our famous kourabiedes. Be ready to share the recipe with friends and family—they’ll definitely ask for it! IMPORTANT: Do NOT substitute the fresh butter with anything else, or you won’t get the right result. Good luck!
Authentic Kourabiedes from Nea Karvali
Nea Karvali is a small town in the Kavala region of Greece, with a population of 2,177 according to the 2011 census. Since 1997, it has been part of the Kavala municipality. Nea Karvali is famous for its delicious kourabiedes, which are tied to a local holiday tradition. At Christmas, a reindeer made of kourabiedes is created and brought to the city of Kavala for a festive celebration. After much thought, I decided—since I am from Kavala, and specifically from Nea Karvali—to share the authentic recipe I learned from my uncle, a pastry chef who made these for 45 years at one of the city’s most renowned pastry shops. Now, it’s time to reveal this secret recipe, and I hope my late uncle wouldn’t mind me sharing it with you.
A few more tips:
I suggest using 1 1/4 cups (about 150 grams) of powdered sugar, but you can adjust this to your taste, especially since you’ll also be dusting the cookies with more sugar. If you follow the ingredient ratios, method, and baking time closely, you’ll enjoy our famous kourabiedes. Be ready to share the recipe with friends and family—they’ll definitely ask for it! IMPORTANT: Do NOT substitute the fresh butter with anything else, or you won’t get the right result. Good luck!
Open in Cookpad AppSteps
- 1
Take the butter out of the refrigerator 2-3 hours ahead and let it soften at room temperature (73-79°F/23-26°C).
- 2
Beat the softened butter in a stand mixer on high speed for 5-6 minutes until it turns white. Add the powdered sugar and continue beating for another 5-7 minutes until fully combined.
- 3
While mixing, add the vanilla extract and gradually add the flour.
- 4
You should now have a soft, rich dough that is easy to shape and doesn’t stick to your hands.
- 5
Shape the dough into walnut-sized balls (about 1 ounce/25 grams each). Press 2 whole almonds into each ball and place them in rows on a parchment-lined or nonstick baking sheet.
- 6
Bake in a preheated oven on the second rack from the bottom at 340°F (170°C) for 15-20 minutes, depending on your oven, until they turn golden.
- 7
Remove the baking sheet from the oven. The kourabiedes will be soft because of the butter, so let them cool at room temperature for about 1-2 hours to firm up.
- 8
Place the desired amount of powdered sugar in a sifter and dust the cookies generously until they are completely white.
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