Kourambiedes- Greek Christmas Cookies Recipe
Looking for the perfect holiday cookie recipe? Try my tried-and-true kourabiedes—the BEST buttery Greek cookies! Stick with the traditional recipe or add a festive twist with my gingerbread-infused version. Let me know your favorite!
Why make kourambiedes?
Indulge in traditional Greek almond cookies made for Christmas and New Year’s! Buttery, crumbly, and filled with toasted almond goodness, they melt in your mouth and are perfect for festive celebrations. Enjoying your first cookie will leave you wanting more and more!
Kourambiedes (Greek Christmas Cookies)
Don’t let the long name fool you. These cookies are light and melt-in-your-mouth cookies. Full of powdery sugar and goodness. Check out the wonderful recipe below.
Ingredients:
- 10 ounces of blanched almonds
- 1 pound of sweet unsalted butter
- 2 egg yolks
- 4 cups of sifted confectioner’s sugar (reserve 1/2 cup for dough)
- 1/2 teaspoon of baking powder
- Pinch of sea salt
- 3 tablespoons of Brandy (see notes)
- 2 teaspoons of vanilla flavoring
- 2 to 2 1/2 cups of sifted all-purpose flour
Directions:
- Preheat the oven to 350 F or 180 C. Lightly toast the almonds in the oven.
- Add almonds to a Cuisinart and pulse the almonds until finely chopped.
- Using a mixer, beat the butter and 1/2 cup of sugar in a large bowl for 15 minutes until light and creamy.
- Add egg yolks, brandy, sea salt, and baking powder to the mixer.
- Beat for 1 minute or until combined.
- Add 1 3/4 cups of sifted flour to the butter mixture and knead.
- Add in the remaining sifted flour and the nuts.
- Knead the dough for about 5-6 minutes.
- Break off a piece of dough, the size of a walnut, and shape it into a ball or oval.
- Repeat with remaining dough and place onto an ungreased baking sheet.
- Bake for about 15-18 minutes or until the cookies are pale and yellowish-golden in color. You don’t want them overbaked!
- Remove cookies from the cookie sheet and cool on a wire rack.
- Sift the remaining confectioner’s sugar over the kourambiedes until they are completely doused in sugar.
- I usually store my cookies in a tin. You can freeze cookies and they last up to a few months.
Notes:
- Before making this traditional Greek almond cookie recipe, toast your almonds in advance for a smoother process. Ensure your butter and egg yolks are at room temperature for the perfect fluffy texture when whipping.
- Add lemon, vanilla, almond, or peppermint flavoring to the mix for different flavors. I tried all of them!! You can even add chocolate chips or sprinkles to the mix when baking with the little ones.
- You can store these cookies inside the freezer and they last for months!
- For a hint of licorice flavor, swap the brandy with ouzo in your cookies. It’s a delightful twist on the traditional Greek recipe!
- Please note everyone’s oven is different so maybe you need more or less time to bake.
These are perfect!
This makes me so happy! 😊😊
Yes please. Those look so good! 🙂
Hii! Thank you so very much, and please have a try at this recipe or perhaps the gingerbread hybrid kourambiedes. Merry Christmas to you and your family!
Thank you. I will. Merry Christmas to you and your family as well. 🙂
Thank you so much! I hope you enjoy the cookie recipe. xx
I am sure I will. They have cookie right in the name. How can I not.? 🙂 🙂 🙂
Haha, I love that answer! 😂😂
🙂 🙂 🙂
The best!!
Thank you koukla!
Thank you so much my dear friend! Love and hugs to you. 🙂
Yes! it was the Ellen Karis show. I tuned in for info on your new book as I just love Greek cookbooks. I read them like novels. I will be adding yours to my kitchen bookshelf. The recipes must be amazing.
That’s great. She’s one of my favorite Greek comedians! Oh I’m so happy to hear that.
I can send you some tips on adding the peppermint candies to the Kourambiedes. Can you please send me an email at kouzounaslive@gmail.com so I have your email. Thank you! â¤ï¸
Christmas time is upon us once more! I love this recipe! Years ago I tuned in to a podcast of a radio show and you were talking about your new book. You mentioned the cookies and their peppermint filling. Been dreaming of them ever since!😂
Is your book available in bookstores worldwide?
Hi,
So nice to see your msg! Merry Christmas to you, and a Happy New Year. 🙂
Wow was it the Ellen Karis show? If so that is great you tuned in. Yes I made kourambiedes with peppermint candies in the center, and to this day it is my absolute favorite! My book is available worldwide, and in ebook and print.
Thank you for reaching out. Wishing you and your family a prosperous New Year!
-Chef Krystina
Btw I loveee your wordpress name!!
These look really delicious traditional cookies. I am making these this afternoon. Love the idea of chopped almonds in the cookies which will add a crunchy texture. I have tried many Kourambiethes recipes, and most include finely ground almonds. I remember hearing about your Peppermint Kourambiedes. Please share the recipe!
Thank you! I hope you enjoy them.
The almonds do add a lovely texture, and always my favorite too. I toast my almonds too.
Yes the peppermint cookies are to die for. Where did you hear about them? 🙂
I will try to post that recipe soon.
Cheers! 💗
You forgot to tell us where to put the almonds in!
My guess is they go in with the flour..
I’m so sorry!! Okay so when you add the remaining flour, then you will fold in the chopped almonds.
I hope your recipe turns out delicious!!
This sounds very tasty! I would love to try this recipe out!
It sure is very tasty and great for the holidays! Let me know if you try it out. 🙂
Happy Holidays.
Very nice, Krystina! I love them what ever they are called. They are similar (but not the same) as Russian teacakes – Mexican wedding cakes – Swedish teacakes right?
Hi Fae,
Very nice to hear for you. Yes they are very similar to Russian Tea Cookies. You know your cookies. 😉 The magazine is getting together nicely and can’t wait to show you. I am working on having a online version of it.