Kourabiedes are the iconic Greek Christmas cookies - buttery, crumbly shortbreads studded with almonds and buried under a mountain of powdered sugar. Every Greek household has their own cherished recipe, often passed down through generations, and these melt-in-your-mouth treats are an essential part of holiday celebrations.
Our kourabiedes are made with the finest butter, which is creamed until impossibly light and fluffy before being mixed with just enough flour to hold together. We add toasted almonds for crunch and a splash of brandy or ouzo for that subtle depth of flavor that makes these cookies special.
Traditionally shaped into crescents or rounds, kourabiedes are baked until just barely golden on the bottom - they should never brown. While still warm, they're smothered in powdered sugar, creating that signature snowy appearance. Breaking through the sugar to reach the tender cookie within is one of life's small pleasures.
Our kourabiedes are made with the finest butter, which is creamed until impossibly light and fluffy before being mixed with just enough flour to hold together. We add toasted almonds for crunch and a splash of brandy or ouzo for that subtle depth of flavor that makes these cookies special.
Traditionally shaped into crescents or rounds, kourabiedes are baked until just barely golden on the bottom - they should never brown. While still warm, they're smothered in powdered sugar, creating that signature snowy appearance. Breaking through the sugar to reach the tender cookie within is one of life's small pleasures.
Prep: 30 mins
Cook: 18 mins
Serves: 40 cookies
Easy
Ingredients
500g unsalted butter, room temperature
3/4 cup powdered sugar (plus 2 cups for coating)
2 egg yolks
2 tbsp brandy or ouzo
1 tsp vanilla extract
4 cups all-purpose flour
1 tsp baking powder
1 cup almonds, toasted and chopped
Rose water for sprinkling
3/4 cup powdered sugar (plus 2 cups for coating)
2 egg yolks
2 tbsp brandy or ouzo
1 tsp vanilla extract
4 cups all-purpose flour
1 tsp baking powder
1 cup almonds, toasted and chopped
Rose water for sprinkling
Instructions
1. Beat butter for 15-20 minutes until very light and fluffy. This is key to the texture.
2. Add 3/4 cup powdered sugar and beat 5 more minutes. Add egg yolks, brandy, and vanilla.
3. Sift flour with baking powder. Gradually add to butter mixture. Fold in almonds.
4. Shape dough into crescents or rounds using about 1 tablespoon dough each.
5. Place on baking sheets lined with parchment. Bake at 175°C for 15-18 minutes until bottoms are barely golden. Tops should stay white.
6. Cool 5 minutes. Sprinkle with rose water, then roll gently in powdered sugar while still warm.
7. Cool completely and roll in sugar again before serving. Store layered with sugar.
2. Add 3/4 cup powdered sugar and beat 5 more minutes. Add egg yolks, brandy, and vanilla.
3. Sift flour with baking powder. Gradually add to butter mixture. Fold in almonds.
4. Shape dough into crescents or rounds using about 1 tablespoon dough each.
5. Place on baking sheets lined with parchment. Bake at 175°C for 15-18 minutes until bottoms are barely golden. Tops should stay white.
6. Cool 5 minutes. Sprinkle with rose water, then roll gently in powdered sugar while still warm.
7. Cool completely and roll in sugar again before serving. Store layered with sugar.
