Name: Kourabiedes – Greek Christmas Almond Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 cup (230g) cold unsalted butter; 1/2 cup (60g) powdered sugar (plus more for coating); 2 tbsp fresh orange juice; 1 tsp rosewater (optional); 1/2 tsp salt; 1 cup (120g) roasted almonds, chopped; 2 1/2 cups (300g) all-purpose flour; 1 tsp baking powder

Jump to Recipe·Print Recipe

I prepare these Kourabiedes – Greek Christmas Almond Cookies as buttery, delicate almond cookies that melt in my mouth with every bite. Generously dusted in powdered sugar, they bring a soft, snowy finish that feels just right for the holiday season. I love placing them on my festive table because they instantly add warmth and tradition to any celebration.

Kourabiedes – Greek Christmas Almond Cookies

Ingredients

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

1 cup (230g) cold unsalted butter

½ cup (60g) powdered sugar (plus more for coating)

2 tablespoon fresh orange juice

1 teaspoon rosewater (optional)

½ teaspoon salt

1 cup (120g) roasted almonds, chopped

2½ cups (300g) all-purpose flour

1 teaspoon baking powder

Directions

I start by preheating my oven to 350°F (175°C). If my almonds are not already roasted, I roast them for 8–10 minutes until lightly golden, then let them cool completely before chopping them finely.

In a large bowl, I beat the cold butter and powdered sugar with an electric mixer for about 5 minutes until the mixture becomes pale, light, and fluffy. This step is essential for achieving that melt-in-the-mouth texture I love.

I mix in the fresh orange juice, rosewater if I decide to use it, and salt. Then I gently fold in the chopped almonds to evenly distribute them throughout the dough.

Next, I sift the flour and baking powder together and gradually add them to the butter mixture. I mix just until combined, forming a soft dough without overworking it.

I shape the dough into small balls or crescents and place them on a parchment-lined baking sheet. I like to chill them for about 30 minutes to help them maintain their shape during baking.

I bake the cookies for 18–20 minutes, until the bottoms are lightly golden while the tops remain pale. As soon as they come out of the oven and are still warm, I generously dust them with powdered sugar. Once they cool completely, I coat them again with a thick layer of powdered sugar for that traditional snowy finish.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Chilling Time: 30 minutes

Total Time: 1 hour

Kcal: 115 kcal per cookie

Servings: 40 cookies

Variations

I sometimes shape the dough into traditional crescents for a more classic look, especially during Christmas gatherings. If I want a slightly different flavor, I replace the orange juice with a splash of brandy for a deeper, more traditional taste.

For a stronger floral aroma, I increase the rosewater slightly, but I always use it carefully so it does not overpower the buttery flavor. I also enjoy adding a light sprinkle of finely crushed almonds over the final sugar coating for extra texture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. I separate the layers with parchment paper to keep the powdered sugar coating intact.

If I want to prepare them ahead of time, I freeze the baked cookies without the final sugar coating for up to one month. When ready to serve, I let them thaw at room temperature and dust them generously with fresh powdered sugar before placing them on my table. I do not usually reheat them, as they are best enjoyed at room temperature.

FAQs

Can I make Kourabiedes without rosewater?

Yes, I often skip the rosewater when I prefer a more classic buttery and almond-focused flavor. They still taste wonderful without it.

Why do my cookies spread too much while baking?

I make sure to chill the shaped dough for 30 minutes before baking. This helps the butter firm up and prevents excessive spreading in the oven.

Can I use salted butter instead of unsalted?

I can use salted butter, but I reduce or omit the added salt in the recipe to keep the flavor balanced.

How do I keep the powdered sugar coating thick and white?

I dust the cookies once while they are still warm so the sugar sticks, then add a second generous coating after they cool completely. This creates the classic snowy appearance.

Can I prepare the dough in advance?

Yes, I often prepare the dough a day ahead and keep it tightly wrapped in the refrigerator. When I am ready to bake, I shape, chill briefly if needed, and bake as directed.

Conclusion

I find these Kourabiedes to be one of the most comforting and beautiful holiday cookies I can bake. Their buttery texture, nutty almond flavor, and generous powdered sugar coating create a timeless treat that feels both simple and festive. Whenever I make them, I bring a touch of Greek tradition and warmth to my holiday celebrations.

📖 Recipe:

Kourabiedes – Greek Christmas Almond Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour
Yield: 40 cookies
Diet: Vegetarian

Print Recipe

Description

These Kourabiedes are buttery, delicate Greek almond cookies that melt in your mouth and are generously dusted with powdered sugar. Their tender texture and snowy finish make them a timeless holiday favorite.

Ingredients

1 cup (230g) cold unsalted butter

½ cup (60g) powdered sugar (plus more for coating)

2 tbsp fresh orange juice

1 tsp rosewater (optional)

½ tsp salt

1 cup (120g) roasted almonds, chopped

2 ½ cups (300g) all-purpose flour

1 tsp baking powder

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). If almonds are not already roasted, roast them for 8–10 minutes until lightly golden. Let them cool completely, then chop finely.
In a large bowl, beat the cold butter and powdered sugar with an electric mixer for about 5 minutes until pale, light, and fluffy.
Mix in the fresh orange juice, rosewater if using, and salt. Fold in the chopped almonds until evenly distributed.
Sift together the flour and baking powder. Gradually add to the butter mixture and mix just until combined to form a soft dough. Do not overmix.
Shape the dough into small balls or crescents and place on a parchment-lined baking sheet. Chill for 30 minutes.
Bake for 18–20 minutes, until the bottoms are lightly golden while the tops remain pale.
While still warm, dust generously with powdered sugar. Once completely cooled, coat again with a thick layer of powdered sugar before serving.