Name: Kourabiedes – Greek Christmas Almond Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (plus more for coating); 1 egg yolk; 1 tablespoon brandy or cognac; 1/2 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup finely chopped toasted almonds; 1/4 teaspoon baking powder; Pinch of salt

Delightfully buttery and dusted in snowy powdered sugar, Kourabiedes are traditional Greek almond cookies that bring warmth and nostalgia to any festive table. Made with toasted almonds, a touch of brandy, and plenty of butter, I always find these cookies to be the highlight of my holiday baking.

Ingredients

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

1 cup unsalted butter, softened

1/2 cup powdered sugar (plus more for coating)

1 egg yolk

1 tablespoon brandy or cognac

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 cup finely chopped toasted almonds

1/4 teaspoon baking powder

Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream the softened butter and powdered sugar until it becomes light and fluffy.

Then I beat in the egg yolk, brandy, and vanilla extract until everything is fully blended.

In a separate bowl, I whisk together the flour, baking powder, and a pinch of salt. I gradually add this to the wet ingredients, mixing gently until combined.

I fold in the chopped toasted almonds and mix just until incorporated.

Using about a tablespoon of dough per cookie, I shape them into small rounds or crescents and place them slightly apart on the prepared baking sheet.

I bake the cookies for 18–20 minutes, until the edges are just beginning to turn golden.

After removing them from the oven, I let them cool for about 5 minutes on the baking sheet.

While the cookies are still warm, I roll them generously in powdered sugar. Once completely cooled, I dust them again to give them their signature snowy finish.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories per cookie: 120 kcal

Variations

Nut-Free: I sometimes skip the almonds when baking for friends with allergies. The cookies still turn out buttery and delicious, though the texture changes slightly.

Orange Zest: Adding a teaspoon of orange zest gives these cookies a bright citrus twist that pairs beautifully with the brandy.

Rose Water: For a floral touch, I occasionally swap the vanilla extract with a few drops of rose water—this variation is popular in some Greek households.

Chocolate-Dipped: I’ve tried dipping half of each cooled cookie in melted dark chocolate. It’s not traditional, but it’s always a hit.

Shape Play: Though crescents are traditional, I like using small cookie cutters (like stars or hearts) for fun holiday shapes.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2 weeks. If I want to keep them longer, I freeze them in layers with parchment paper between each layer. They freeze beautifully for up to 2 months. When thawed, I give them a fresh dusting of powdered sugar to revive that snowy finish.

FAQs

What is the origin of Kourabiedes?

Kourabiedes have deep roots in Greek culinary tradition, often enjoyed during Christmas and weddings. I’ve read that their buttery richness reflects festive abundance and celebration.

Can I use another type of alcohol instead of brandy?

Yes, I’ve substituted cognac and even ouzo in a pinch. The alcohol adds depth, but if I want to avoid it, I simply use a teaspoon of almond extract instead.

Why do I coat them twice in powdered sugar?

The first coating sticks while the cookies are warm, soaking in just enough to sweeten them. Once they cool, I dust again for that classic snowy appearance and texture. I find the double layer makes them extra festive.

Can I toast almonds at home?

Absolutely. I toast raw almonds in a dry skillet over medium heat for 5–7 minutes, stirring constantly until golden and fragrant. I always let them cool before chopping and adding to the dough.

Do Kourabiedes harden over time?

They actually become more flavorful as they sit, and the texture stays tender if I store them properly in a sealed container. If they start to dry out, I add a slice of bread to the container to help retain moisture.

Conclusion

Kourabiedes are a must-have on my holiday cookie platter. Their rich, buttery texture, nutty aroma, and sweet powdered finish capture everything I love about holiday baking. Whether I’m making them for family, friends, or just to enjoy with a hot cup of coffee, these cookies always bring joy and a touch of tradition to my kitchen.

📖 Recipe:

Kourabiedes – Greek Christmas Almond Cookies

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Author: Sophia
Total Time: 40 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Kourabiedes are traditional Greek almond cookies, rich in butter and dusted in powdered sugar, perfect for festive occasions like Christmas. These melt-in-the-mouth treats are flavored with brandy and toasted almonds for a nostalgic holiday bite.