Kourabiedes (Greek Wedding Cookies)

Kourabiedes are the cookies of Greek celebrations — Christmas, weddings, baptisms, Easter. They're impossibly light, impossibly tender, and buried under a mountain of powdered sugar.

The secret that every Greek grandmother knows: beat the butter and sugar for a very, very long time.

The Secret: Extended Beating

This is non-negotiable. Beat the butter and sugar for 15-20 minutes on high speed until the mixture is as white and fluffy as whipped cream.

This extended beating incorporates air, which gives kourabiedes their characteristic light, melt-in-your-mouth texture. Skip this step and you'll have a completely different (inferior) cookie.

Set a timer. Be patient. Trust the process.

Preparing the Almonds

1. Toast the almonds. Spread on a baking sheet and toast at 325°F (165°C) for about 15 minutes until fragrant and lightly golden.

2. Chop coarsely. Let cool, then chop into large pieces. Don't process them too fine — you want chunks.

Making the Dough

3. Combine dry ingredients. Whisk together flour, baking powder, and salt.

4. Beat butter and sugar. In a large bowl with an electric mixer, beat softened butter and powdered sugar on high speed for 15-20 minutes. The mixture should be white and fluffy, almost like whipped cream.

5. Add liquids. Add brandy and vanilla. Beat until incorporated.

6. Add flour. Gradually add the flour mixture, mixing on low until just combined.

7. Fold in almonds. Add the toasted almonds and fold in by hand until evenly distributed.

Shaping and Baking

8. Shape. Roll dough into small balls or traditional crescent shapes. Place on parchment-lined baking sheets.

9. Bake. 325°F (165°C) for about 30 minutes until set but not browned. These cookies should stay pale.

10. Cool. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The Powdered Sugar Coating

11. Coat generously. When cookies have completely cooled, sift powdered sugar generously on top. Be generous — traditional kourabiedes are buried in sugar.

Some families sift powdered sugar over the top instead of rolling. Both methods work.

About the Brandy

Metaxa is traditional — it's a Greek brandy with hints of orange and spice. Any brandy works, or substitute:

• Cognac, port, or lemon liqueur — anything with citrus or grape, or with a spiciness
• Orange liqueur
• Vanilla extract (double the amount)

The alcohol bakes off; only the flavor remains.

Storage

Store in an airtight container at room temperature for up to 2 weeks or even much longer! They actually improve after a day or two.

In fact, one year I had so many that I put some away and forgot about them until I happened upon them 3 months later in March. They looked and smelled perfect, so I tried one out of curiosity — and it still tasted amazing! I think coating them in inches of powdered sugar preserves them for a really long time.

Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding a few minutes to baking time.

Serving

Serve with Greek coffee at celebrations, or package as gifts during the holidays. In Greece, these appear on every Christmas table alongside melomakarona.