500g dairy butter

100g granulated sugar

150g roasted almonds

800g soft flour

1 tablespoon thin semolina

1 tablespoon baking powder

1 vanillin


Rose water and icing sugar for the sprinkling


Heat the flour and add semolina for the kourabiedes to be crispy!


Whisk the dairy butter, sugar and vanillin in the blender until they rise and become white and fluffy.

In the meantime, place the almonds in the oven on a baking sheet for about 5-8 minutes until they get roasted and get a nice color. Break the almonds into little pieces by using a mortar or a blender without letting them become a powder.

Let cool and then place the flour in the oven on a baking sheet in 180 ℃ for 5 minutes.

Mix the flour with the semolina and baking powder and add half of it in the butter mixture. Then add the almonds and finally the rest of the flour.

Mix well and mold into small balls.

Press lightly with your fingers in order to create a small indentation and bake in a preheated oven in 180 ℃ for about 20-25 minutes.

Once you remove them from the oven, spray them with rose water and let cool. Then spray again and sprinkle with icing sugar.

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