Kourabiedes (Greek Almond Shortbread Snowballs)
Melt in the mouth buttery almond shortbread rolled in a blizzard of icing sugar, a Greek Christmas classic.
- Time1 hr
- LevelMedium
- Costabout £0.13 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Line two baking trays with baking paper. Toast the almonds in a dry pan for 3 minutes until golden, cool and chop finely.
3 min - 2
Beat the butter and 60 g icing sugar together for 8 minutes until very pale and fluffy. This is what makes them light.
- 3
Beat in the egg yolk, vanilla and orange juice. Fold in the flour, baking powder and almonds to make a soft dough.
- 4
Roll pieces of about 30 g into balls or crescents and place on the trays. Bake for 18 to 20 minutes until pale gold. They should not brown much.
19 min - 5
Cool for 10 minutes on the tray, then roll each biscuit gently in the coating icing sugar while still warm. Cool completely and roll again. Handle gently, they are fragile.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.