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

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Traditional Kourabiedes (Greek Christmas Almond Cookies) are delicate, buttery Greek holiday cookies packed with roasted almonds and covered in a generous layer of powdered sugar. I love how these traditional cookies deliver a rich, melt-in-my-mouth texture with a festive look that feels perfect for holiday gatherings, cookie trays, and cozy winter baking days.

Traditional Kourabiedes (Greek Christmas Almond Cookies)

Ingredients

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

1 cup (230 g) cold unsalted butter

½ cup (60 g) powdered sugar, plus extra for coating

2 tablespoon cognac

1 teaspoon rosewater (optional)

½ teaspoon salt

1 cup (120 g) roasted almonds, chopped

2½ cups (300 g) all-purpose flour

1 teaspoon baking powder

Directions

I start by preheating the oven to 350°F (175°C). I spread the almonds on a baking sheet and roast them for 8 to 10 minutes, until they are lightly golden. After that, I let them cool and chop them.

In a large mixing bowl, I beat the cold butter and powdered sugar together for about 5 minutes, until the mixture becomes pale and fluffy.

Next, I add the cognac, rosewater, and salt, mixing until everything is well combined. Then I stir in the chopped almonds.

I sift the flour and baking powder over the butter mixture and mix gently until a soft dough forms. I try not to overmix so the cookies stay tender.

I shape the dough into small balls or crescent shapes and place them on a lined baking sheet. Then I chill the shaped cookies for 30 minutes.

I bake them for 18 to 20 minutes, until the bottoms are lightly golden while the tops stay pale.

While the cookies are still warm, I dust them generously with powdered sugar. Once they cool completely, I coat them again with more powdered sugar to create that thick, snowy finish that makes Kourabiedes so memorable.

Servings and timing

I get 40 servings from this recipe, which makes it a wonderful choice for holiday platters, gifting, or cookie exchanges.

Prep Time: 60 minutes

Cooking Time: 20 minutes

Total Time: 80 minutes

Calories: 110 kcal per serving

Servings: 40 cookies

Variations

I sometimes swap the rosewater for vanilla extract if I want a softer, more familiar flavor. For a more pronounced citrus note, I like adding a little orange zest to the dough. If I want extra nuttiness, I can use toasted almonds with a slightly deeper roast. I also enjoy shaping these cookies into crescents for a more traditional holiday presentation, although round cookies work just as well and are often faster to make.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. If I want to keep them fresh longer, I place layers of cookies between sheets of parchment paper so the powdered sugar coating stays intact. For longer storage, I freeze them in a sealed container for up to two months. I usually let them thaw at room temperature before serving. Since these are delicate butter cookies, I do not usually reheat them, but I can let them sit out for a few minutes after thawing so they return to their soft, tender texture.

FAQs

What makes Kourabiedes different from other butter cookies?

I find that Kourabiedes stand out because of their generous powdered sugar coating, tender crumb, and the addition of roasted almonds. The touch of cognac and optional rosewater also gives them a distinctive Greek holiday flavor.

Can I make Kourabiedes without rosewater?

Yes, I can leave out the rosewater if I prefer. The cookies will still taste rich and delicious, and I can replace it with a little vanilla extract for a different but equally pleasant flavor.

Why do I chill the shaped cookies before baking?

I chill the cookies so they keep their shape better in the oven. This step also helps the butter firm up, which supports the tender texture and prevents too much spreading.

Can I make these cookies ahead of time?

Yes, I can make them ahead for holidays or parties. I often prepare them a day or two in advance because they store well and still taste wonderful after the powdered sugar settles into the cookies.

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

I get the best results by dusting the cookies once while they are still warm and then coating them again after they cool completely. That second coating gives them the classic snowy appearance.

Conclusion

I love making Traditional Kourabiedes (Greek Christmas Almond Cookies) when I want a cookie that feels festive, traditional, and beautifully simple. Their buttery texture, roasted almond flavor, and thick powdered sugar coating make them a timeless holiday favorite. Whether I serve them at a gathering or pack them into a gift box, I always find that these Greek Christmas almond cookies bring a warm and elegant touch to the season.

📖 Recipe:

Traditional Kourabiedes (Greek Christmas Almond Cookies)

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Author: Cheryl
Total Time: 80 minutes
Yield: 40 cookies
Diet: Vegetarian

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Description

Kourabiedes are traditional Greek butter cookies filled with roasted almonds and coated in a thick layer of powdered sugar. These delicate cookies have a rich, melt-in-your-mouth texture and a festive appearance perfect for holiday gatherings.

Ingredients

1 cup (230 g) cold unsalted butter

½ cup (60 g) powdered sugar, plus extra for coating

2 tbsp cognac

1 tsp rosewater (optional)

½ tsp salt

1 cup (120 g) roasted almonds, chopped

2 ½ cups (300 g) all-purpose flour

1 tsp baking powder

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Instructions

Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and roast for 8–10 minutes until lightly golden. Let them cool and chop.
In a large mixing bowl, beat the cold butter and powdered sugar together for about 5 minutes until pale and fluffy.
Add the cognac, rosewater, and salt and mix until fully combined.
Stir in the chopped roasted almonds.
Sift the flour and baking powder over the butter mixture and gently mix until a soft dough forms. Avoid overmixing.
Shape the dough into small balls or crescent shapes and place them on a lined baking sheet.
Chill the shaped cookies for 30 minutes to help them keep their shape while baking.
Bake for 18–20 minutes until the bottoms are lightly golden while the tops remain pale.
While the cookies are still warm, dust them generously with powdered sugar.
Allow the cookies to cool completely, then coat them again with more powdered sugar for a thick snowy finish.