Classic Greek Almond Shortbread Cookies

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These melt-in-your-mouth Greek almond shortbread cookies are a staple at weddings, christenings, and holiday tables across Greece. Loaded with toasted almonds and rolled twice in snowy powdered sugar, they are buttery, tender, and delicately fragrant. The dough comes together quickly with pantry staples, then a low-and-slow bake keeps them pale and tender.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 19 gFat
• 10 gSaturated Fat
• 30 gCarbs
• 1 gFiber
• 17 gSugar
• 4 gProtein
• 10 mgSodium
• 85 mgPotassium
• 30 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the dough

• 1 cup (226 g) unsalted butter, softened to room temperature
• 1/2 cup (60 g) powdered sugar, plus extra for rolling
• 1 teaspoon pure vanilla extract
• 2 tablespoons brandy or ouzo (optional)
• 1 cup (100 g) raw almonds, toasted and finely chopped
• 2 cups (250 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1/4 teaspoon fine sea salt

For the sugar coating

• 1 1/2 cups (180 g) powdered sugar, sifted

Directions

1. Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper. Spread the almonds on a small sheet and toast for 6 to 8 minutes until fragrant and lightly golden; let cool, then chop finely.
2. In a large bowl, beat the softened butter with the powdered sugar on medium speed for 4 to 5 minutes until pale, light, and fluffy. Scrape down the bowl and beat in the vanilla and brandy until just combined.
3. Whisk together the flour, cornstarch, and salt. Add the dry mixture to the butter mixture in two additions, mixing on low just until a soft dough forms. Fold in the chopped toasted almonds by hand.
4. Scoop tablespoon-sized portions (about 25 g each) and shape into crescents, ovals, or rounds. Place on the prepared sheets about 1 inch apart. Chill the formed cookies in the refrigerator for 20 minutes to help them hold their shape during baking.
5. Bake for 18 to 20 minutes, rotating the sheets halfway through, until the bottoms are pale golden but the tops remain whitish. Do not overbake; the cookies should look underdone on top.
6. Let the cookies rest on the pan for 5 minutes until just warm but still fragile to handle. Gently roll each warm cookie in the sifted powdered sugar, place on a wire rack, and cool completely.
7. Once fully cooled, give each cookie a second generous roll in powdered sugar so the coating turns thick and snowy. Dust any bare patches with a small sieve.
8. Serve at room temperature, ideally with coffee, tea, or a glass of cold mastiha. Store in an airtight container at room temperature for up to 2 weeks; the flavor deepens after a day or two.

Cook’s Notes

• Butter must be truly room temperature (around 68°F) so it creams properly; cold butter will make the dough dense and crumbly.
• Resist browning the tops during baking; pale cookies stay tender and melt-in-your-mouth, while golden tops will be dry.
• A brief chill after shaping prevents the buttery dough from spreading too much in the oven and helps the crescents keep a clean shape.
• For a traditional touch, swap the brandy for 1 tablespoon rose water or a splash of mastiha liqueur.
• Layer the cookies between sheets of wax paper in the tin so the heavy sugar coating does not smear or stick.

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