What you need:

  • 300gr. fresh butter (traditionally sheep’s or goats’ milk butter)
  • 110gr. icing sugar
  • 600gr. flour
  • ½ tsp baking powder
  • vanilla seed or extract
  • 25gr. brandy
  • 125gr. almonds
  • icing sugar for dusting


  1. Beat the butter with the icing sugar until pale and creamy (the more you beat it, the crunchier and fluffier your kourabiedes will be).
  2. Add the flour, the baking powder, the vanilla seed, the brandy and beat until combined.
  3. Dry the almonds in the oven at 160°C for 15 minutes and crack them in large pieces.Add them into the mixture.
  4. Roll tablespoons of the mixture into balls and place them on parchment-paper-layered trays.
  5. Bake in preheated oven for 20-25 minutes at 160°C until light golden and set aside to cool completely.
  6. Roll them into icing sugar, place them on a plate and dust generously with more icing sugar.