Greek Kourabiedes: Buttery Almond Christmas Cookies

Name: Greek Kourabiedes: Buttery Almond Christmas Cookies
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 25 min
Yield: 30 cookies; 30 servings of 1 cookie each
Cuisine: Greek
Ingredients: 3/4 cup (100 g) whole raw almonds: Skin-on or blanched; toast and finely chop before adding.; 1 cup (226 g) unsalted butter: Softened to approximately 65–68°F (18–20°C), but not melted or greasy.; 1/2 cup (60 g) powdered sugar: Sift before measuring by volume, or weigh for the most reliable results.; 2 tablespoons (30 ml) brandy: A Greek brandy such as Metaxa is a lovely choice.; 2 teaspoons (10 ml) vanilla extract.; 2 1/2 cups (300 g) all-purpose flour: Spoon into measuring cups and level, or use a kitchen scale.; 1/2 teaspoon (2 g) baking powder.; 1/4 teaspoon (1.5 g) fine salt.; 1 1/2 cups (180 g) powdered sugar, sifted: Use 1/2 cup (60 g) for the first coating and 1 cup (120 g) for the generous finishing layer. Some sugar will remain on the work surface or serving plate.

Imperial November 14, 2026November 14, 2026

Quick Recipe Version (TL;DR)

Greek Kourabiedes Butter and Almond Cookies are delicate Christmas shortbread cookies made with whipped butter, toasted almonds, vanilla, and a little brandy, then generously covered in powdered sugar.

Yield: 30 cookies; 30 servings of 1 cookie each
Prep Time: 30 minutes
Cook Time: 35 minutes, including toasting the almonds
Total Time: 2 hours 25 minutes, including 20 minutes of chilling and 1 hour of cooling

Quick Ingredients

3/4 cup (100 g) whole raw almonds
1 cup (226 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar, sifted, for the dough
2 tablespoons (30 ml) brandy
2 teaspoons (10 ml) vanilla extract
2 1/2 cups (300 g) all-purpose flour
1/2 teaspoon (2 g) baking powder
1/4 teaspoon (1.5 g) fine salt
1 1/2 cups (180 g) powdered sugar, sifted, for coating

Do This

1. Toast the almonds at 350°F (175°C) for 10 minutes, stirring halfway through. Cool and finely chop.
2. Beat the butter and 60 g powdered sugar for 8–10 minutes until very pale and fluffy. Slowly beat in the brandy and vanilla.
3. Whisk together the flour, baking powder, and salt. Mix into the butter on low speed just until combined, then fold in the almonds.
4. Shape into 30 small rounds or crescents, approximately 24 g each. Arrange on two parchment-lined baking sheets and refrigerate for 20 minutes.
5. Bake at 325°F (165°C) for 22–25 minutes, rotating and swapping the sheets halfway through, until the bottoms are lightly golden and the tops remain pale.
6. Cool on the sheets for 10 minutes, then transfer carefully to racks and cool for another 50 minutes.
7. Gently coat the completely cooled cookies in the remaining 180 g powdered sugar, finishing with a generous sifted layer on top.

Why You’ll Love This Recipe

Delicately buttery: Long whipping gives these tender shortbread cookies their signature light, crumbly texture.
Full of toasted almond flavor: Chopped almonds add a gentle crunch without overwhelming the buttery crumb.
Beautiful without complicated decorating: A generous snowfall of powdered sugar makes every cookie look festive.
Perfect for sharing: This egg-free version keeps well and makes a lovely addition to Christmas cookie boxes.

Grocery List

Produce: None needed.
Dairy: Unsalted butter, 1 cup (226 g).
Pantry: Whole raw almonds, 3/4 cup (100 g); powdered sugar, 2 cups (240 g) total; all-purpose flour, 2 1/2 cups (300 g); baking powder; fine salt; vanilla extract; brandy.

Full Ingredients

For the Almond Shortbread Dough

3/4 cup (100 g) whole raw almonds: Skin-on or blanched; toast and finely chop before adding.
1 cup (226 g) unsalted butter: Softened to approximately 65–68°F (18–20°C), but not melted or greasy.
1/2 cup (60 g) powdered sugar: Sift before measuring by volume, or weigh for the most reliable results.
2 tablespoons (30 ml) brandy: A Greek brandy such as Metaxa is a lovely choice.
2 teaspoons (10 ml) vanilla extract.
2 1/2 cups (300 g) all-purpose flour: Spoon into measuring cups and level, or use a kitchen scale.
1/2 teaspoon (2 g) baking powder.
1/4 teaspoon (1.5 g) fine salt.

For the Snowy Coating

1 1/2 cups (180 g) powdered sugar, sifted: Use 1/2 cup (60 g) for the first coating and 1 cup (120 g) for the generous finishing layer. Some sugar will remain on the work surface or serving plate.

Greek Kourabiedes: Buttery Almond Christmas Cookies – Closeup

Step-by-Step Instructions

Step 1: Toast and Chop the Almonds

Heat the oven to 350°F (175°C). Spread the almonds in a single layer on a small baking sheet. Toast for 10 minutes, stirring after 5 minutes and checking from 8 minutes onward. They should smell fragrant and look lightly golden inside when one is cut open.

Transfer the almonds to a plate and let them cool while you begin the dough. Finely chop them into small pieces, approximately 1/8 inch (3 mm), rather than grinding them into almond meal. Reduce the oven temperature to 325°F (165°C) and position racks in the upper and lower thirds. Line two large baking sheets with parchment paper.

Step 2: Whip the Butter and Sugar

Place the softened butter and 1/2 cup (60 g) powdered sugar in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and an electric hand mixer. Begin on low speed to contain the sugar, then increase to medium-high and beat for 8–10 minutes.

Stop twice to scrape down the bowl and paddle. The mixture should become noticeably paler, fluffier, and lighter in volume. This extended beating is an important part of achieving delicate kourabiedes.

Reduce the speed to low. Slowly add the brandy and vanilla, then mix for 30 seconds. A slightly uneven appearance at this point is fine; the flour will bring the dough together.

Step 3: Add the Flour and Toasted Almonds

In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture in two additions, mixing on low speed only until the flour is almost incorporated, about 30–45 seconds total.

Add the cooled, chopped almonds and finish folding with a sturdy spatula. The dough should be soft and hold together when gently pressed. Do not knead it or continue beating once the flour disappears. If it seems slightly crumbly, press a small handful together before deciding it needs anything else; this is a shortbread-style dough.

Step 4: Shape and Chill the Cookies

Divide the dough into 30 portions, approximately 24 g each. For rounds, gently roll each portion into a ball and flatten to about 1 1/2 inches (4 cm) wide and 5/8 inch (1.5 cm) thick. For crescents, form a short log about 2 inches (5 cm) long, then curve it gently, keeping the tips rounded rather than sharply pointed.

Arrange 15 cookies on each prepared baking sheet, leaving at least 1 inch (2.5 cm) between them. Refrigerate the shaped cookies for 20 minutes. Chilling firms the butter and helps the cookies keep their shape.

Step 5: Bake Until Pale and Lightly Golden Underneath

Bake both sheets at 325°F (165°C) for 22–25 minutes. After 12 minutes, rotate each sheet front to back and swap the upper and lower positions.

Begin checking at 22 minutes. The cookies are ready when their surfaces look dry and set, their bottoms are lightly golden, and only the faintest color appears around the edges. The tops should remain mostly pale. Avoid waiting for an all-over golden color, which can make the finished cookies dry.

Step 6: Cool Without Breaking

Leave the cookies on their baking sheets for 10 minutes. They are especially fragile straight from the oven, so resist moving them immediately.

Using a thin spatula, carefully transfer them to cooling racks. Cool for another 50 minutes, or until completely cool. Coating hot cookies can melt the powdered sugar into a damp layer rather than creating the snowy finish you want.

Step 7: Cover Generously with Powdered Sugar

Spread 1/2 cup (60 g) powdered sugar in a shallow dish. Working gently, set each cooled cookie into the sugar and spoon a little over the sides. Lift it out with a small spatula and arrange it on a serving platter.

Sift the remaining 1 cup (120 g) powdered sugar generously over the tops. A thick, snowy coating is part of the charm of kourabiedes, so do not worry about a little extra sugar collecting around them. Serve at room temperature, preferably with coffee or tea.

Pro Tips

Weigh the flour if possible. Too much flour is the most common reason these cookies turn out dry instead of tender.
Use softened butter, not nearly melted butter. It should take a gentle fingertip impression while still holding its shape. Butter that is too warm cannot trap air as effectively.
Keep the almond pieces small. Large chunks can make the dough harder to shape and increase breakage, especially in crescents.
Make rounded crescent tips. Thin, pointed ends brown more quickly than the centers.
Handle them gently. Their delicate, sandy crumb is intentional. Use a spatula for moving and coating rather than gripping the cookies tightly.

Variations

Without brandy: Replace the 2 tablespoons (30 ml) brandy with 2 tablespoons (30 ml) whole milk. For an alcohol-free version, also use alcohol-free vanilla flavoring.
Rose-scented: Replace 1 teaspoon (5 ml) of the vanilla with 1 teaspoon (5 ml) food-grade rosewater. This gives the cookies a gentle floral fragrance without changing the dough’s liquid balance.
Pistachio twist: Replace the almonds with 100 g unsalted shelled pistachios. Toast at 350°F (175°C) for 6–8 minutes, cool, and finely chop. This is a variation rather than the classic almond version.

Storage & Make-Ahead

Room temperature: Store completely cooled, sugar-coated cookies in an airtight container in a cool, dry place for up to 10 days. Separate layers with parchment paper. Avoid refrigerating the finished cookies, as condensation can make the sugar coating sticky. Refresh with a light dusting of powdered sugar before serving if needed.

Make the dough ahead: Cover and refrigerate the dough for up to 2 days. Let it stand at room temperature for 20–30 minutes, just until workable, then shape and chill the cookies as directed.

Freeze: Freeze baked, completely cooled, uncoated cookies in an airtight container with parchment between layers for up to 2 months. Thaw in the closed container at room temperature for approximately 2 hours, then coat with powdered sugar once fully thawed and dry.

Nutrition (per serving)

Estimated per 1 cookie, based on 30 cookies and all measured coating sugar. Actual values will be slightly lower if some coating sugar is left behind.