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plate of kourabiedes ready to be eaten

Kourabiedes Recipe (Christmas Greek Butter Cookies)

Kourabiedes are traditional Greek Christmas almond cookies, rich and buttery, coated in powdered sugar. Their melt-in-your-mouth texture makes them a festive favourite.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Greek
Servings 45 cookies
Calories 227 kcal

Ingredients
  

Cookie Dough

  • 1 teaspoon Olive oil for toasting almonds
  • 200 grams Slivered almonds
  • 500 grams Unsalted butter (very soft at room temperature) not melted
  • 200 grams Confectionary sugar/ powdered sugar icing sugar
  • 60 ml Brandy
  • 60 ml Ouzo
  • 2 teaspoon Vanilla extract
  • 2 Eggs
  • 850 grams Self raising flour (sifted) added gradually

Topping/Dressing

  • 300 grams Confectionary sugar/ powdered sugar icing sugar

Instructions
 

Prepare the Almonds and Cookie Dough

  • Add olive oil to a pan and coat lightly with a paper towel. Toast the slivered almonds over low-medium heat until golden and fragrant. Transfer to a bowl and set aside to cool.
  • In a stand mixer fitted with the whisk attachment, cream the soft, room-temperature butter and confectionery sugar until white and fluffy.
  • Switch to the paddle attachment. Add the brandy, ouzo, vanilla essence, and eggs all at once, then mix well until fully incorporated.
  • Gradually add the sifted self-raising flour in batches, mixing after each addition.
  • Before adding the final portion of flour, fold in the cooled toasted almonds and mix thoroughly.
  • Add the remaining flour and mix until a soft dough forms.

Shape and Bake

  • Preheat your oven to 180°C (fan-forced).
  • Divide the dough into portions and roll into long pillars about 7 cm wide and 2 cm thick.
  • Use a cookie cutter to shape the dough into crescents, or form into ovals or small circles if preferred.
  • Arrange the cookies on a baking tray lined with parchment paper, leaving space between them.
  • Bake for approximately 15 minutes, rotating the tray halfway through, until the cookies are lightly golden.
  • Remove from the oven and transfer to a wire rack to cool completely.

Dress the Cookies

  • Once cooled, submerge each cookie into a bowl of confectionery sugar (powdered sugar), ensuring they are generously coated.
  • Arrange on a serving platter for presentation.
  • Serve and enjoy!

Video

Notes

  1. This recipe yields approximately 45-50 cookies. Adjust ingredient quantities in the recipe card if you’d like to make a smaller or larger batch.
  2. Store cookies in an airtight container at room temperature for up to a month.
  3. Optional: For an extra touch, many people lightly spritz the cookies with rosewater or orange blossom water before coating them in sugar. Feel free to experiment and find what you love!

Nutrition

Calories: 227kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 31mgSodium: 5mgPotassium: 57mgFiber: 1gSugar: 11gVitamin A: 289IUCalcium: 19mgIron: 0.4mg
Keyword greek butter cookies, greek christmas cookie, kourabiedes
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