Kourambiethes (Greek almond shortbread)

Coles ambassador and foodie Mary Kalifatidis shares her recipe for Greek kourambiethes. These crumbly almond shortbread biscuits will melt in your mouth.



Note: + cooling & 15 mins chilling time



  • 1 cup (160g) blanched almonds
  • 300g unsalted butter, softened
  • 3/4 cup (120g) icing sugar
  • 1 Coles Australian Free Range Egg yolk
  • 1/4 cup (60ml) ouzo, brandy or apple juice
  • 2 tsp vanilla essence
  • 3 cups (450g) plain flour, sifted
  • 1/2 cup (75g) cornflour
  • 2 1/2 tsp baking powder
  • Pinch of salt
  • Icing sugar, extra, to dust



Preheat oven to 180°C. Line 2 baking trays with baking paper. Place the almonds on 1 lined tray. Bake, tossing occasionally, for 10-15 mins or until toasted. Set aside to cool.


Place the almonds in a sealable plastic bag and use a rolling pin to crush the almonds until they resemble coarse crumbs. Use an electric mixer to beat the butter and icing sugar in a bowl until pale and creamy. Add the egg yolk, ouzo, brandy or apple juice and vanilla and beat to combine. Add the flour, cornflour, baking powder, salt and almond, in batches, stirring after each addition until just combined.


Roll 2-tbs portions of mixture into balls. Shape each portion into a crescent shape and place on the lined tray. Place in the fridge for 15 mins to chill.


Bake the biscuits for 20-25 mins or until light golden. Place the extra icing sugar on a rimmed baking tray. Transfer the biscuits to extra icing sugar and roll to evenly coat. Arrange the biscuits on a serving plate. 

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