This is my family’s traditional Kourabiedes (Greek Almond Christmas Cookies) recipe passed down by generations, exactly how my grandmother and mother used to make! A Greek Christmas table is never whole without Kourabiedes, so let’s get baking.
What are Kourabiedes (Greek Almond Christmas Cookies) made of?
Kourampiedes in essence are short bread cookies and thus the most important ingredient for these kourabiedes (Greek Almond Christmas Cookies) is the butter. You want to buy the best quality unsalted butter you can get. The more fat content the butter has, the tastier you Kourabiedes will be. You need butter with at least 82% fat and so my go to butter is Ghee! If you prefer some additional flavour, why not try them with Goat’s or Sheep’s butter! If you cannot find any of these in your local shop then choose the best quality and highest in fat butter you can get your hands on.
The second most important ingredient of this recipe are the toasted almonds. Buy the best quality whole almonds you can get. There is no need to peel off the skin, it is the skin that adds extra flavour to these Christmas cookies. Roast them on a baking sheet until golden. Make sure not to burn as they will taste bitter!
Kourabiedes are traditionally round. But you can always try different shapes and surprise your guests! Experiment with cookie cutters and turn Kourabiedes making into a family affair!
Looking for Vegan kourabiedes?
Not to worry, I have got you covered with my vegan kourabiedes recipe, check it out.
Then try out my chocolate kourabiedes recipe for something different this Christmas!
Also don’t forget to make a platter of honey cookies, the famous Melomakarona.
Kourabiedes ( Greek Almond Christmas Cookies)
For the cookies:
- 320gr (2 cups butter ( at least 82% fat))
- 400gr ( 3 cups flour)
- 150gr (1 cups icing sugar)
- 20gr / 2 tbsp of baking powder
- 120gr / 1 cup of almonds
- rose water
- 3-4 drops of vanilla
- 200g / 1 cup icing (powdered) sugar
You will need:
- Electric mixer
- Kitchen scales
- Baking sheet
- Parchment paper
- Large bowl
- To prepare these melt- in-the-mouth kourabiedes (Greek Almond Christmas Cookies), start by assembling all the necessary equipment and ingredients. Measure the ingredients and place them in bowls. Set aside until needed in the recipe.
- The secret ingredient of this recipe is the toasted almond. Place almonds on a baking sheet and bake/toast them for 10 minutes at 160C or 320F. Once they are toasted, set them aside to cool down. Once they reach room temperature, chop them into large chunks. You can use a mortar and pestle or give them a quick blast in a food processor.
- In a stand mixer bowl add butter, icing sugar, vanilla and beatuntil the mixture becomes fluffy and white. This will take approximately 20 minutes.
- At this stage, preheat the oven to 180c or 356F.
- Continue by adding the toasted almonds, baking powder and flour in small batches. Knead lightly.Shape the dough into round balls of approximate 30g weight.
- Place the cookies on a parchment paper lined baking tray with an approximate 4cm distance apart. The cookies will expand when baking.Bake the almond cookies for approximately 15-20 minutes. Make sure you do not overbake the biscuits. You want to achieve a light golden colour rather than a brown, burnt one.
- Set them aside to cool down.
- Once the cookies have cooled and reached room temperature, drizzle them with rose water. This will give the cookies a lovely smell but also allow the icing sugar to stick. Be careful not to over do it though. There is nothing worse than wet cookies in which icing sugar cannot stick to.
- Sift your icing sugar in a large bowl and dunk each cookie in the icing sugar making sure the entire biscuit is covered and has the glorious white Christmas colour!!
- Your Kourabiedes are ready to serve! Enjoy!
This recipe will give you approximately 30 kourampiedes.