Kourabia (Armenian Shortbread Cookie)

Name: Kourabia (Armenian Shortbread Cookie)
Ingredients: 2 cups of clarified butter; 1 1/2 cups sugar; 4 cups white flour; 1 cup halved blanched almonds

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Kourabia are traditional Armenian shortbread cookies made with clarified butter, white flour, and halved blanched almonds, baked low and slow at 300°F to achieve their signature tender, crumbly texture without browning.

Recipe Source

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From Thestuffedgrapeleaf

Ingredients

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2 cups of clarified butter
1 1/2 cups sugar
4 cups white flour
1 cup halved blanched almonds

4 Ingredients

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Instructions

1
If you have made your own clarified butter, you will want to stick it in the refrigerator for about 30-60 minutes until it is firm. Then with a stand mixer, combine the sugar and butter together and mix thoroughly.
2
Add flour and mix thoroughly again.Chill dough in parchment paper for 30 minutes before handling. Take a small egg-size shape of dough and roll into about a 4 inch rope.
3
Then shape the rope into a circle and press a halved almond where the rope connects. These cookies are also traditionally made into "S" shape cookies.
4
Bake at 300 degrees Fahrenheit for 17-20 minutes. Let cookie rest on cookie sheet until completely cool or they will crumble apart.

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Tips & Notes

Pro tips

Chill clarified butter until firm (30-60 minutes) before mixing to ensure proper emulsification with sugar.
Roll dough portions into even 4-inch ropes to ensure uniform baking time across all cookies.
Do not open the oven during baking; the low 300°F temperature requires uninterrupted heat for even, gentle baking.
Press the almond halves at the rope connection point firmly so they adhere as cookies cool and firm up.

Substitutions

Blanched almonds → blanched hazelnuts or pine nuts (adjusts flavor, texture remains the same)
White flour → cake flour (produces slightly more tender cookies; reduce by 2 tablespoons)

Storage & make-ahead

Store kourabia in an airtight container at room temperature for up to 1 week; they are best served at room temperature and do not require reheating.

Equipment

stand mixer · parchment paper

Common Questions

Why do the cookies need to cool on the baking sheet?

Kourabia are very delicate and will crumble apart if moved while warm; they must cool completely on the sheet to set properly.

Can I make kourabia without a stand mixer?

Yes, you can cream the butter and sugar by hand with a wooden spoon, though it will take more effort to achieve a thorough mix.

What is the purpose of chilling the dough?

Chilling for 30 minutes firms the dough so it holds its shape when rolled and formed into rings or S-shapes without spreading during baking.

Why is clarified butter used instead of regular butter?

Clarified butter (pure butterfat without milk solids) produces the signature tender, crumbly texture of kourabia and prevents excessive browning at the low 300°F baking temperature.