Why this recipe sings 

Kourabiedes is a Christmas treat all Greeks await with great excitement. Around November, these fabulous butter cookies smothered in powdered sugar appear in pastry shops and bakeries. Kourabiedes are sweet, soft, crunchy, indulgent, and special.

This kourabiedes recipe has all the secrets to achieving fragrant, crunchy, and fluffy Christmas butter cookies. It combines recipes I have tried through the years, especially the one from the great Greek pastry chef Stelio Parliaro.

Here is what you need

• Ghee. At room temperature. Ghee or clarified butter is the best for this recipe. You can also use unsalted butter.
• Unpeeled whole almonds. They will get roasted and then ground into medium-large pieces.
• Dark rum or Amaretto Disaronno. Amaretto is a sour almond liquor, great for kourabiedes.
• Ground nutmeg. I love grinding my nutmeg from the seed. Nutmeg gives a perfect aroma to kourabiedes.
• Powdered sugar. For the cookie dough as well as for finishing the baked cookies.
• Unbleached all-purpose flour.
• Vanilla extract.
• Baking powder.
• Rose water. A touch of rose water can be sprinkled over the cookies before rolling them in the icing sugar. Leaves a faint beautiful aroma. Optional, not shown in the ingredients photo.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

Tips

• The fluffier and creamier the butter mixture is, the fluffier the cookies will be.
• Whipping the butter with the sugar requires high speed. But as soon as we start gradually adding flour, the speed needs to be low to avoid ruining the fluffy texture of the butter and sugar mixture.
• Kourabiedes are baked at a low temperature for 20 to 30 minutes. They should come out of the oven with a light color and without a hard texture. 
• Spilling the icing sugar when the cookies are fully cooled is imperative. Otherwise, if the cookie is still warm, the sugar will create a layer on top that will be thick and without a pleasant taste.
• The almonds need to be cool when added to the dough. Otherwise, the dough will tighten significantly. 
• The dough should be soft, buttery, and pliable. Allow the dough to rest covered for 20 minutes. This will make the cookies easier to shape. 
• It is not suggested to cut the cookies with a cookie cutter. It is better to shape them by hand due to the almond pieces. You can skip the almonds and use cookie cutters to shape them into stars, hearts, etc.

Storing

• The cookies must be covered when not served because they quickly absorb moisture and get damp. 
• They can be kept for a long time when stored in an airtight container. Add parchment paper between cookie layers when you store them so they do not rub against each other. 

Step by step

1. Spread the almonds on a rimmed baking sheet and roast for 15 minutes or until they get a nice dark golden color at 320°F / 160°C. Let the almonds cool. Pulse almonds in a food processor into thick pieces or break them with a mortar and pestle.

2. Using your mixer beat the butter with the sugar using the wire whip attachment at high speed for about 20 minutes. Gradually add the flour, baking powder, and vanilla.  Continue beating at a lower speed for 10 minutes until the mixture turns white and is a fluffy white cream. 

3. Remove the mixing bowl from the mixer and fold in the almonds and rum.

4. Form cookies into a round shape with a diameter of 1.5 inches. Press lightly with your finger on the top. Place cookies on a parchment paper baking sheet. Bake them in a preheated oven at 350°F / 170° C for 20-30 minutes, depending on the size we made them.

5. Remove from the oven, and let cookies cool completely. 

Optional but great: Fill a spray bottle with rose water and spray the cookies lightly. Or sprinkle some with your fingers.

6. Add the icing sugar to a large bowl. Add the cookies to the bowl with the sugar. Turn cookies around, cover them well with sugar, and transfer them to a serving platter.

Helpful Q&A