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A community recipe by

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As requested by the Webmistress! These dry, crumbly, shortbread-like biscuits are traditionally eaten around Christmas and New Year in Greece. They are formed into crescent-shapes and very thickly coated in icing sugar. My original recipe is in cups & imperial measures, the conversions (in brackets) are approximate.


Serves: 12

  • ½ kilogram almonds (blanched and chopped)
  • 1 teaspoon baking powder
  • 125 millilitres brandy (or ouzo)
  • 624 grams butter
  • 3 medium egg yolks
  • 1⅛ kilograms all-purpose flour
  • 4 tablespoons rosewater
  • 198 grams superfine sugar
  • 1 teaspoon vanilla essence
  • 794 grams confectioners' sugar


Kourambiedes is a community recipe submitted by StoupaTart and has not been tested by so we are not able to answer questions regarding this recipe.

  • Beat butter with a wooden spoon until fluffy. Beat in the superfine sugar.
  • Add everything except confectioners' sugar & rosewater and knead until smooth & firm.
  • Pat into small flat crescent shapes and place on a buttered baking sheet.
  • Bake at 160-180° for 15-20 minutes. Watch that they don't brown.
  • Remove from the oven, sprinkle with rosewater & dust liberally with confectioners' sugar.
  • When cool, dredge again with tons of confectioners' sugar to densely coat.
  • Additional Information

    Orange Flower Water can be substituted for Rosewater. Allegedly, these keep up to a month, but they're unlikely to sit around that long. They are incredibly dry, so best taken with a drink - something very sweet like a Tia Maria, perhaps.

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