Name: Kourabiedes – Greek Christmas Almond Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb (450g) unsalted butter, softened; 1 cup powdered sugar (plus more for dusting); 2 large egg yolks; 1 tsp vanilla extract; 2 tbsp brandy or ouzo (optional); 1/2 tsp baking powder; 3/4 cup finely chopped or ground blanched almonds, lightly toasted; 4 cups all-purpose flour (approximately, adjust as needed); Whole cloves (optional, for decoration)

Why You’ll Love Kourabiedes – Greek Christmas Almond Cookies Recipe

Because these cookies combine a rich buttery almond flavor with a light, melt‑in‑your‑mouth texture. The aroma of toasted almonds and — if you choose — floral rosewater adds a lovely fragrance. The powdered sugar coating makes them festive and visually irresistible. Plus, this recipe simplifies the process while preserving traditional taste, making it accessible even if you’re not an experienced baker.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cold unsalted butter
powdered sugar (for dough and extra for coating)
brandy or cognac (optional — for flavor depth)
rosewater (optional, for a floral note)
salt
roasted almonds, chopped
all‑purpose flour
baking powder

Directions

Preheat the oven to 350 °F (175 °C). Roast the almonds for about 8–10 minutes until lightly golden, then let them cool and chop them into small pieces (but not into dust).
In a large bowl, beat the cold butter together with powdered sugar until pale and fluffy — about 5 minutes.
Add the brandy (or cognac), rosewater (if using), and a pinch of salt. Stir in the chopped almonds.
Sift over the flour and baking powder. Gently mix until the dough just comes together. Avoid overmixing to keep the cookies tender.
Roll the dough into small balls or shape into crescents. Place them on a parchment-lined baking sheet. Chill in the fridge for 30 minutes — this helps prevent spreading.
Bake for 18–20 minutes. The cookies should remain pale, with only a slight golden hint underneath.
While still warm (but not hot), dust generously with powdered sugar. After they cool completely, give them another coating so they’re fully snow‑white all over.

Servings and timing

Makes about 40 cookies
Prep time: ~30 minutes
Cook time: ~20 minutes (plus 30 minutes chilling)
Total time: ~1 hour 20 minutes

Variations

Use pistachios or walnuts instead of almonds for a different nutty flavor.
After cooling, dip one end of each cookie in melted chocolate for a decadent twist.
Add lemon or orange zest to the dough for a citrusy note.
Replace brandy with anise-flavored liquor (like ouzo) for a more aromatic, slightly licorice-like variation.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 weeks.
You can also freeze the shaped, unbaked dough for up to 2 months and bake straight from the freezer when ready.

FAQs

What makes kourabiedes different from regular cookies?

Kourabiedes use a shortbread-style dough with cold butter, giving them a crumbly, melt-in-the-mouth texture. They are enriched with nuts and generously coated in powdered sugar for a sweet, festive finish.

Can I make kourabiedes without alcohol?

Yes, the brandy or cognac is optional. You can omit it or replace it with orange juice or another non-alcoholic flavoring.

Is rosewater mandatory?

No, it’s optional. Rosewater adds a traditional floral note, but you can skip it or substitute with vanilla or citrus zest.

My dough spread too much in the oven — why?

This usually happens when the butter is too soft or the dough wasn’t chilled. Always chill the shaped cookies before baking to help them hold their shape.

Can I use almond flour instead of chopped almonds?

You can, but using toasted and chopped almonds gives a better texture and richer flavor than almond flour.

Do these cookies need eggs?

No, traditional kourabiedes are egg-free. This contributes to their crumbly, shortbread-like texture.

How do I make sure the powdered sugar sticks well?

Dust the cookies while they’re still warm, then dust again after they cool completely for a full, snowy coating.

Can I make kourabiedes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Texture may vary slightly, but they’ll still be delicious.

How long do kourabiedes keep?

They last up to 3 weeks at room temperature when stored in an airtight container.

Can I freeze them?

Yes, freeze the shaped, unbaked dough for up to 2 months. You can bake them directly from the freezer when needed.

Conclusion

Kourabiedes are a beautiful way to bring the warmth and charm of Greek tradition into your home. Buttery, nutty, and wrapped in a snowy layer of powdered sugar, these cookies are a perfect treat for Christmas or any special occasion. With their simple ingredients and elegant flavor, they’re sure to become a beloved favorite in your cookie collection.