Kourabiedes (Wedding Cakes)

Kourabiedes are the cookies you’ll find at every Greek wedding, baptism, and holiday table. Crumbly, buttery, and buried under a snowdrift of powdered sugar, they shatter the moment you bite in.

The dough is rich with a full cup of unsalted butter and ground blanched almonds, held together by an egg yolk and just enough flour. Brandy adds a warm, aromatic note (orange juice works as an alcohol-free swap). Knead the dough by hand on a floured surface until it stops sticking. This is a short dough, meaning very little gluten development, which is what gives kourabiedes their signature sandy, melt-in-your-mouth texture.

Shape into small balls or traditional crescents. A whole clove pressed into the center of each cookie is the classic touch, meant to represent the spices brought to the Christ child. Bake until just pale golden, not browned. These are light-colored cookies.

Kitchen Tips

• Dust with powdered sugar while still warm. The heat helps the first layer stick. Add more after cooling for that thick, snowy coat.
• Handle the cooled cookies with extreme care. The recipe warns they’re fragile, and it means it. Use a thin spatula, not your fingers.
• Store between sheets of waxed paper in an airtight container. They keep well for over a week.

Variations

• Add a teaspoon of rose water to the dough for a floral, traditional Greek flavor.
• Roll in finely chopped pistachios before the powdered sugar for color and crunch.
• Skip the cloves if you don’t enjoy biting into them. Many modern Greek bakers leave them out.