Name: Kourabiedes Greek Christmas Almond Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 cup (225g) unsalted butter, softened; 1/2 cup (100g) powdered sugar; 1 large egg yolk; 1 tablespoon vanilla extract; 2 tablespoons brandy; 2 1/2 cups (310g) all-purpose flour; 1/2 teaspoon baking powder; 1 cup (120g) toasted almonds, finely chopped; 1/4 teaspoon salt; 2 cups (240g) powdered sugar, for dusting

Why You’ll Love Kourabiedes Greek Christmas Almond Cookies Recipe

Kourabiedes are simple yet incredibly flavorful. The buttery dough creates a soft, tender crumb that practically dissolves on your tongue. Toasted almonds add a subtle crunch and nutty depth, while a splash of brandy or rosewater brings a delicate aromatic note.

You’ll also love how elegant they look on a dessert tray. Their snowy powdered sugar coating makes them perfect for holiday gatherings, cookie exchanges, or gifting. Even better, they store well, so you can prepare them ahead of time during the busy holiday season.

Ingredients

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

unsalted butter, cold
powdered sugar, divided
brandy or cognac
rosewater, optional
salt
roasted almonds, chopped
all-purpose flour
baking powder

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Spread the almonds on a baking tray and roast for about 8–10 minutes until lightly golden and fragrant. Allow them to cool completely, then chop coarsely.
In a large mixing bowl, beat the cold butter and powdered sugar until light, fluffy, and pale in color. This step is key to achieving the signature tender texture.
Mix in the brandy (or cognac), rosewater if using, and salt.
Stir in the chopped almonds until evenly distributed.
Sift together the flour and baking powder, then gradually add to the butter mixture. Mix gently until a soft dough forms. Do not overwork the dough.
Shape the dough into small balls or crescent shapes and place them on the prepared baking sheet.
Chill the shaped cookies in the refrigerator for about 20–30 minutes to help them maintain their shape while baking.
Bake for 18–20 minutes, or until the bottoms are lightly golden but the tops remain pale.
Remove from the oven and let them cool slightly. While still warm, dust generously with powdered sugar. Once completely cooled, roll them again in powdered sugar for a thick, snowy coating.

Servings and timing

Makes approximately 35–40 cookies

Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 18–20 minutes
Total time: About 1 hour 20 minutes

Variations

Chocolate dipped: Dip one end of each cooled cookie in melted dark chocolate for a modern twist.

Citrus flavor: Add freshly grated orange or lemon zest to the dough for a bright, refreshing note.

Nut substitutions: Replace almonds with pistachios or walnuts for a different flavor profile.

Alcohol-free version: Substitute the brandy with orange juice or vanilla extract for a family-friendly option.

Spiced version: Add a pinch of cinnamon or cardamom for extra warmth and depth.

Storage/Reheating

Store kourabiedes in an airtight container at room temperature for up to three weeks. Separate layers with parchment paper to prevent sticking.

For longer storage, freeze the baked cookies (without the powdered sugar coating) in an airtight container for up to two months. Thaw at room temperature and dust with fresh powdered sugar before serving.

These cookies do not require reheating, but if you prefer them slightly warm, place them in a low oven for a few minutes before serving and re-dust with powdered sugar if needed.

FAQs

What are kourabiedes traditionally served for?

Kourabiedes are most commonly served during Christmas and New Year celebrations in Greece, symbolizing prosperity and happiness.

Why are my cookies spreading too much?

The dough may be too warm. Make sure to chill the shaped cookies before baking to help them hold their shape.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to two days before shaping and baking.

Do I have to toast the almonds?

Toasting enhances their flavor, but you can use raw almonds if necessary.

Why are my cookies dry?

Overbaking or adding too much flour can result in dryness. Measure carefully and remove them once the bottoms are lightly golden.

Can I make them gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for similar results.

How do I keep the powdered sugar from melting?

Let the cookies cool slightly before coating, and always add a second coating once they are fully cooled.

Can I freeze unbaked dough?

Yes, shape the cookies first, freeze them on a tray, then transfer to a container. Bake from frozen, adding a few extra minutes to the baking time.

What texture should kourabiedes have?

They should be tender and crumbly, with a melt-in-your-mouth texture rather than chewy.

Can I add vanilla extract?

Absolutely. Vanilla complements the buttery flavor beautifully and can be added along with the brandy or as a substitute.

Conclusion

Kourabiedes Greek Christmas Almond Cookies are a timeless holiday treat that brings warmth and tradition to any celebration. Their rich buttery flavor, nutty crunch, and snowy powdered sugar coating make them as beautiful as they are delicious. Whether you’re continuing a family tradition or trying them for the first time, these cookies are sure to become a cherished part of your holiday baking.