Greek Recipes

Greek and Cypriot recipes

Brandy Sugar Biscuits – Kourabiethes


  • 5 cups or 450g Plain Flour
  • 1 tbsp baking powder
  • 1 cup of Mazola oil or 250g unsalted butter
  • 1/2 a cup100g caster sugar
  • 1 cup of toasted almonds roughly crushed
  • 2 egg yolks
  • 1 tsp vanilla powder
  • 1 tsp of baking soda
  • 4 tbsp brandy
  • Rose water
  • 2-3 cups of icing sugar (for coating)
Brandy Sugar Biscuits - Kourabiethes

Brandy Sugar Biscuits – Kourabiethes


  • In a large mixing bowl, beat together (about 45 minutes) the oil or butter until light and fluffy.
  • Add the caster sugar and egg yolks one at a time mixing well between each addition.
  • Add in the baking soda (diluted in the brandy), brandy crushed almonds and keep on mixing.
  • In another mixing bowl, sift together the flour, baking powder and the vanilla.
  • Add mixed flour to the butter mixture a little bit at a time mixing well.
  • Knead it lightly in the bowl until smooth.
  • All the above steps can be done with a mixer, if one available.
  • Roll walnut-sized pieces into a ball and then flatten between your palms and place them well apart on the baking pans.
  • You can make Kourabiethes any size and any shape you wish (round and long, moon shape, flat and round, etc).
  • Bake in a preheated oven to 350F, 180C, Gas Mark 4 for about 15-20 minutes or until golden brown.
  • Sift a quarter of the icing sugar onto a large platter.
  • Once cooked, remove the Kourabiethes from the oven and immediately place them on the icing sugar in the platter.
  • Sprinkle them with rose water and sift plenty of icing sugar over the top of them until they are completely covered.
  • Once the first row is cold, place a second row of Kourabiethes on top of the first ones and perform the previous step.
  • The above recipe can be done with or without the toasted almonds if you prefer.
  • Kourabiethes (Brandy Sugar Biscuits) traditionally are only done around Christmas time but they can also be done at any time you wish.
  • You have to be careful when they are eaten because they have a nick name called “Shockers” because of the icing sugar.

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