Ouzo Rose Water Kourambiethes Recipe

Indulge in a lighter, brighter twist on classic Greek Kourambiethes! This recipe uses less sugar and no egg yolks, resulting in deliciously delicate almond shortbread cookies. We achieve a unique flavor profile by dry-roasting almonds into a coarse flour, then infusing the dough with fragrant ouzo and rose water. These aren't your grandma's kourambiethes – they're lighter, zestier, and bursting with unexpected Mediterranean flair. Prepare to be amazed!

Prep Time 30 mins
Cook Time 45 mins
Calories 566.7 kcal
Protein 22g
Rating 5.0 (1 Reviews)
Ouzo Rose Water Kourambiethes 39

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ouzo Rose Water Kourambiethes

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How to Make Ouzo Rose Water Kourambiethes

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a food processor, pulse 2 cups (250g) dry-roasted almonds until a coarse flour forms. Set aside.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and ½ cup (100g) granulated sugar until light and fluffy.
  4. Add 1 teaspoon pure vanilla extract, 2 tablespoons ouzo, and 1 tablespoon rose water to the creamed butter mixture. Mix well.
  5. Gradually add the almond flour to the wet ingredients, mixing until just combined. Do not overmix.
  6. Shape the dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie.
  7. Bake for 20-25 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as ovens vary.
  8. While still warm, roll the cookies in powdered sugar. Let them cool completely before serving and enjoying the amazing aroma and taste!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

53g

Fat

76g

Carbs

21g