Kourabiedes (Greek Christmas cookies). Kourabiedes are butter almond cookies, similar to a shortbread. After they are baked, they are lightly sprayed with blossom water and then dusted with copious amounts of powdered sugar. Kourabiedes (kourambiethes) are these delicious traditional Greek butter cookies, packed with the aromas of roasted almonds and fresh butter and The ultimate Christmas cookie!

They are related to numerous other biscuits known as qurabiya or similar names found in Ottoman and Persian cuisine. These Kourabiedes (Greek Butter Cookies) are a classic Greek cookie. Some call them wedding cookies, some call them Christmas cookies, I just call them delicious! You can cook Kourabiedes (Greek Christmas cookies) using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kourabiedes (Greek Christmas cookies)

Prepare 250 g of butter made from cows milk, cold!, chopped to small cubes.
You need 150 g of almonds flakes roasted.
It's 50 g of ground almonds or raw almond flakes grounded.
It's 75 g of icing sugar.
Prepare 1 tbsp of rose water.
It's 1/2 tsp of vanilla extract.
It's 1 tbsp of baking powder.
You need 1 pinch of salt.
You need 420 g of all-purpose (plain) flour.
You need of lots of icing sugar for powdering (100-150g).

They're buttery, crumbly, sweet, but not too sweet, and the perfect holiday treat! See more ideas about kourabiedes recipe, greek cookies, greek christmas. These deliciously crunchy and nutty Kourabiedes Greek cookies are traditionally made at Christmas. A Greek butter cookie that's vegan, gluten-free and with a healthier butter free option.

Kourabiedes (Greek Christmas cookies) step by step

Preheat the oven for 170C. If your almonds are not roasted you can roast them first at 200C and let them aside to cool down. Also if you are using raw almond flakes and you ground them, it a perfect time to prep those too now..
In a food processor or using a hand mixer or hand blender mix the icing sugar and the cold butter (butter must be cold all the time and shouldn't warm up during the prep process!) until the butter breaks a little. 10-15 second..
Add ground almond, rose water, vanilla extract and a pinch of salt to the butter and sugar mix and blitz it for another 10-15second. Now add the baking powder and flour and mix it for another 10-15 sec. I used a hand mixer and got a crumbly mixture..
Sprinkle the roasted almond flakes to the mixture by crushing them with your hands a little. Mix it well but make sure the butter is not melting. 5-10 second..
Roll the dry mix tablespoon by tablespoon into rolls and gently make a small dimple on the top if each little roll. No worries if it cracks a little, more space for icing sugar later. Meanwhile you are preparing the second tray (if you bake them in the same time) pop the first tray of rolls into the fridge, so they don't warm up..
On the 2nd and 4th shelf of the oven bake the cookies for 15-20 mon, depends of your oven. They should have a very faint golden tint. Make sore you don't overtake them..
When they are ready, spray them with rose water and let them cool down. If you try to lift them up now they will break..
When they are cool, add plenty of icing sugar to a bowl and roll the cookies in there. Keep them in the icing sugar. Enjoy!.

Both Kourabiedes recipes are incredible and Greek dad approved! The three most popular Greek Christmas desserts in our house are baklava, melomakarona and these kourabiedes. Knead small kourabiedes (size of a walnut) and wax paper covered pan. These Greek Butter Cookies (Kourabiedes) usually appear at weddings, birthdays, or various holidays such as Christmas, Easter and other. They are melt-in-your-mouth tender, buttery, with a hint of brandy and cloves.