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–+ servings
almond shortbread cookies (Kourabiedes) with a light dusting of powdered sugar

Greek Kourabiedes Recipe: Christmas Greek Butter Cookies (Κουραμπιέδες)

Kourabiedes, a classic Greek almond cookie, are a beloved staple in Greek households, especially around festive seasons. This recipe, inspired by renowned chefs like Akis Petretzikis and George Calombaris, brings a delightful twist to these traditional cookies. Perfect for keto dieters or anyone looking to indulge in a sweet, buttery treat, our kourabiedes recipe ensures you'll have your new favorite cookies ready in no time.
Each step in this process contributes to the end product: from the air whipped into the butter, to the gentle folding of flour, to the final, snowy dusting of sugar. Precision in each step ensures that the Kourabiedes will be light, crumbly, and rich in flavor, encapsulating the essence of a traditional Greek treat.
Creaming butter and sugar together creates a light texture. The baking time is sufficient for a soft center and a slight golden hue.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine Greek
Servings 24
Calories 4088 kcal

Equipment

  • Mixing Bowls: You’ll need at least two mixing bowls of varying sizes. A larger bowl is essential for combining the main dough ingredients, while a smaller one can be used for mixing dry ingredients like almond flour and baking powder.
  • Electric Mixer or Stand Mixer An electric mixer or stand mixer is crucial for thoroughly beating the butter and sugar until they’re light and fluffy. This step is key to achieving the correct texture for your kourabiedes.
  • Food Processor A food processor is used to finely chop the whole almonds. This ensures that you get evenly sized almond pieces throughout your dough, contributing to the cookie’s texture.
  • Measuring Cups and Spoons: Accurate measuring tools are essential for ensuring that you use the right amounts of each ingredient. This precision is crucial for the success of the recipe.
  • Baking Sheets You will need one or two baking sheets, depending on the size of your oven and how many cookies you plan to bake at once. Lining them with parchment paper is recommended for easy removal of the cookies after baking.
  • Parchment Paper: This non-stick paper is a baker’s best friend. It prevents the cookies from sticking to the baking sheet and makes cleanup much easier.
  • Spatula: A spatula is handy for scraping the sides of the mixing bowl to ensure all ingredients are well-incorporated. It can also be used to transfer the cookie dough from the bowl to the baking sheet.
  • Cookie Scoop or Spoon A cookie scoop or a regular spoon is needed to portion out the dough onto your baking sheet. This helps ensure that your cookies are uniform in size.
  • Wire Rack: Once the cookies are baked, you’ll need a wire rack for cooling them. This allows air to circulate around the cookies, cooling them evenly and preventing sogginess.
  • Sifter or Fine Mesh Strainer This is used for dusting the finished cookies with powdered sugar. A sifter or fine mesh strainer will help you achieve an even, light dusting.
  • Optional: Spray Bottle  If you choose to use rosewater or brandy, a small spray bottle will help you lightly mist the cookies with the liquid.
  • Oven Thermometer  (Optional but Recommended) - To ensure your oven is at the correct temperature, an oven thermometer can be used. This is especially helpful if your oven’s temperature settings are not accurate.

Ingredients
 
 

  • 1 cup Unsalted Butter Softened - The foundation of kourabiedes, unsalted butter imparts a rich, creamy texture and delicate flavor. Softened butter is essential for creating the melt-in-your-mouth quality that these cookies are famous for.
  • 1/2 cup Powdered Sugar For Dough - This fine sugar blends smoothly with butter, providing a subtle sweetness without the graininess of granulated sugar. It’s crucial for achieving the light, tender crumb of the cookie.
  • 1 cup Additional Powdered Sugar For Dusting - A generous dusting of powdered sugar post-baking gives kourabiedes their characteristic snowy appearance. It adds an extra layer of sweetness and enhances the cookie’s visual appeal.
  • 1 Egg For Binding - The egg acts as a binding agent, ensuring that the dough holds together during mixing and baking. It also contributes to the richness of the cookie’s texture.
  • 2 cups Almond Flour For Flavor and Texture - Almond flour, made from finely ground almonds, infuses the cookies with a nutty flavor and contributes to their tender, crumbly texture. For a keto-friendly version, use a brand like Chrisanthidis.
  • 1 tablespoon Baking Powder For Leavening - Baking powder is a leavening agent that helps the cookies rise, resulting in a light and airy texture.
  • 1/2 cup Whole Almonds For Crunch and Flavor - Whole almonds are roasted and chopped to be mixed into the dough. They provide a delightful crunch and enhance the almond flavor that is central to kourabiedes.
  • 1 teaspoon Vanilla Extract For Flavor - Vanilla extract adds depth and warmth to the flavor profile of the cookies. It complements the butter and almonds beautifully.
  • Optional: Rosewater or Brandy For Spraying - A light spray of rosewater or brandy on the freshly baked cookies adds a subtle aromatic touch. This step is traditional in some recipes and elevates the overall sensory experience.

Instructions
 

Roasting the Almonds:

  • Preheat your oven to 350°F (180°C).
  • Place the almonds on a baking sheet and roast them near the center of the oven. Keep an eye on them to ensure they don’t burn. Roasting the almonds should take about 10 minutes. Once done, set the almonds to cool.

Beat the Butter:

  • In a large bowl, beat butter for 20 minutes using an electric mixer. This step is crucial for getting the right texture. The butter should turn pale and creamy.

Add the Sugar and Egg:

  • Gradually add the powdered sugar to the beaten butter and continue to mix. Then, add the egg and beat until well combined.

Prepare the Almond Mixture:

  • Using a food processor, process the cooled almonds until they are finely chopped.
  • In a separate bowl, mix the almond flour with baking powder.

Combine the Mixtures:

  • Add the almonds and the almond flour mixture to the butter mixture. Beat until just combined to form a soft dough.

Shape the Cookies:

  • Roll the dough into small balls and slightly flatten them to form the traditional kourabiethes shape.
  • Place the cookies on a baking sheet lined with parchment paper, leaving some space between each cookie.

Bake the Cookies:

  • Bake the cookies in the preheated oven for about 15-20 minutes or until they are just right – lightly golden and firm to the touch.

Finishing Touch:

  • Allow the cookies to cool slightly.
  • For an extra flavor, lightly spray the cookies with rosewater or brandy.
  • Generously dust the cookies with powdered sugar.

Nutrition

Calories: 4088kcalCarbohydrates: 247gProtein: 70gFat: 335gSaturated Fat: 129gPolyunsaturated Fat: 17gMonounsaturated Fat: 72gTrans Fat: 7gCholesterol: 652mgSodium: 1364mgPotassium: 651mgFiber: 33gSugar: 188gVitamin A: 5911IUCalcium: 1449mgIron: 13mg
Keyword Almond Butter Cookies, Christmas Cookie Recipes, Easy Kourabiedes Recipe, Festive Almond Cookies, Greek Holiday Desserts, Greek Kourabiedes Recipe, Greek Shortbread Cookies, Kourabiedes Powdered Sugar Cookies, Mediterranean Biscuits, Traditional Greek Cookies
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