Kourabedies - Nuts or No?

[voula_slat]

I’m curious—how do you make your kourabiedes? With nuts or without?

Growing up, I always thought kourabiedes had to have almonds in them—lightly toasted, chopped or ground, and folded into the dough. But lately, I’ve seen more recipes (and even store-bought versions) that leave the nuts out entirely. Some people say the nut-free version has a more delicate, melt-in-your-mouth texture, while others swear the almonds give the cookie its signature flavor and bite.

So I’m wondering: what’s the “traditional” way where you’re from? Do you include almonds, walnuts, or maybe even no nuts at all? And do you prefer them in crescent shapes or round domes? I always made them round because it's easier for me. Interesting how many different recipes there are out there.

 

[k_tsoukalas]

Where I’m from, kourabiedes are almost always made with almonds—it’s seen as the traditional way, and the aroma of toasted almonds is part of what makes them so nostalgic. We usually use blanched almonds, lightly toasted and roughly chopped, so you get a bit of texture in each bite without it overpowering the buttery base.

That said, I’ve tried nut-free versions and they definitely have a smoother, more delicate texture. Some people prefer that, especially if they’re going for a super light, melt-in-your-mouth feel. But to me, the almonds give it that classic character.

As for shape, we always made them in small domes, but I’ve seen crescents too—those are beautiful, especially for the holidays. I love how flexible the recipe is while still feeling so Greek at its core. It’s amazing how many family traditions show up in the tiniest details!