Kourambiedes (Greek Christmas Almond Cookies)

[Updated 08/05/2025]

These buttery almond cookies, dusted with snowy powdered sugar, are a classic Greek Christmas treat. Though traditionally shaped like half-moons, feel free to use your favorite festive cookie cutters! In Greece, no holiday table is complete without these sweet, melt-in-the-mouth bites. This version, passed down from my mother, is simply irresistible.

Ingredients

Dry Ingredients:

• 1½ kg all-purpose flour (use gradually)
• 1 tsp baking soda
• 1 baking powder
• 2 packets vanilla powder
• 1 cup roasted almonds, finely chopped

Wet Ingredients:

• 500 g cow's milk butter (good quality)
• 1 cup granulated sugar
• 1 cup icing sugar (plus more for dusting)
• 2 egg whites
• ¼ cup olive oil
• ⅕ cup tsipouro, ouzo, or brandy

Instructions (see photos below)

1. Preheat Oven: Preheat to 180°C (356°F), using the fan setting if baking multiple trays.
2. Mix Ingredients: 
• In one bowl, beat butter, olive oil, alcohol, egg whites, granulated sugar, and icing sugar until light and fluffy
• In a second bowl, mix flour (starting with 1 kg), baking soda, baking powder, vanilla, and almonds.
3. Combine & Knead Gently: Gradually add the dry mix into the wet ingredients using your hands. Add more flour until you get a soft, smooth dough. Don’t overwork it—just until combined.
4. Shape the Cookies: Shape into 2–3 cm thick cookies using cutters or by hand. Place on baking trays lined with parchment paper.
5. Bake: Bake for about 10–12 minutes until lightly golden (don’t overbake!). Rotate trays if baking multiple at once.
6. Dust with Icing Sugar: While still warm, transfer cookies to a deep tray. (Optional: sprinkle first with rose water.) Generously dust with icing sugar while warm so it sticks beautifully.

Tips & Variations

Store in an airtight container for up to 2 weeks.