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Kourabiedes

Classic Greek Kourabiedes Christmas cookies are buttery, tender, and delightfully fragrant with rose water and toasted almonds, perfect for holiday gifting and family gatherings.
Print Recipe
Prep Time 55 minutes
Cook Time 18 minutes
Total Time 1 hour 13 minutes
Servings: 24 servings
Course: Cookies, Dessert
Cuisine: Greek
Calories: 160
Ingredients Method Notes

Ingredients
  

For the cookies
  • 8 oz unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 large egg yolks, at room temperature
  • 1 to 2 tbsp brandy (Metaxa or similar) Use orange or apple juice for non-alcoholic version.
  • 1 tbsp rose water May substitute with orange blossom water.
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional) Can be omitted for a classic buttery flavor.
  • 3 cups all-purpose flour Gluten-free flour can be used but expect a different texture.
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups sliced or slivered almonds, toasted
For dusting
  • 1 1/2 cups powdered sugar
  • a little rose water in a small spray bottle (optional) For additional dusting.

Method
 

Preparation
  1. Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast them for 8 to 10 minutes until golden and fragrant. Allow them to cool and then chop finely.
  2. In a mixing bowl, beat the softened butter and 1/2 cup powdered sugar for about 5 minutes until pale and fluffy.
  3. Add the egg yolks and mix for another 5 minutes. Then add the brandy, rose water, vanilla extract, and almond extract if using.
  4. In a separate bowl, whisk the flour, baking powder, and salt together. Add the dry mixture to the creamed mixture one cup at a time on low speed until just combined. Fold in the chopped almonds.
  5. Roll the dough into 1-inch balls and place them 2 inches apart on parchment-lined baking sheets. Flatten each ball slightly and press a dent into the center.
Baking
  1. Bake on the middle rack for 15 to 18 minutes, until lightly golden.
Finishing
  1. Dust warm cookies with a layer of powdered sugar. Mist lightly with rose water and sift a thick layer of powdered sugar on top. Let cool completely for about 30 minutes and dust once more.
  2. Store in an airtight container with parchment between layers for up to 3 weeks.

Notes

Store cookies at room temperature in an airtight container. Can be frozen for up to 2 months. For a softer texture, warm briefly in the microwave or stovetop.