Kourambiedes, Greek Christmas Cookies: My family recipe

4.11 from 66 votes

This Greek recipe for the classic Christmas cookies, kourabiedes, is my sister Koko's, passed down to her by her mother-in-law Yiorgia Touris, who was an amazing cook and baker. It's gone through several transformations and, truth be told, requires a little experience to perfect. My sister measures out her flour in cereal bowls, for example, because that's how Yiorgia did it! Greek Christmas always includes these delicious cookies. This recipe makes between 60 and 75, depending on how large you make the.

4.11 from 66 votes

Kourambiedes, Greek Christmas Cookies: My family recipe

By Diane Kochilas

Prep Time 25

Cook Time 15

Servings pieces

Christmas, Recipes, Sweets & Desserts

Prep Time 25

Cook Time 15

Servings pieces

Christmas, Recipes, Sweets & Desserts

Ingredients

12 oz. slivered almonds
2 egg yolks
1 pound / 450 g whipped sweet butter at room temperature
4 tbsp. Confectioner’s sugar, plus 2 - 3 cups sifted for dusting the cookies
1/4 tsp. baking powder
2 tbsp Cognac, Brandy or Scotch
3 cups all-purpose flour

Instructions

Lightly toast almonds then ground to the consistency of coarse bulgur wheat.
Place the room temperature butter in the bowl of a stand mixer outfitted with a whisk attachment. Whip the butter, egg yolks, 4 tablespoons confectioner’s sugar and the b. powder at medium speed until very creamy and smooth, about 8-9 minutes. As you whip the mixture, add the toasted, ground almonds in increments until you've added them all. Then, add and whip in the alcohol.
Change the attachment on the mixer to the paddle. Mix at slow to medium speed and add the flour in increments of one cup at at a time. The mixture should not be sticky but neither should it be dry or too firm. The dough should be smooth and silky.
Shape into traditional kourambie shapes, either little buttons about 1 to 1 1/4-inches in diameter, or small crescents. Bake on ungreased sheets for about 15 - 20 minutes at 375F / 170 C. These cookies should not brown. They should bake to a pale beige-golden color. Remove and cool slightly.
Sift remaining confectioner’s sugar into a deep bowl and dip the cookies a few at a time into the confectioner's sugar. Place in cookie wrappers if desired and store in a cool, dry place.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Kourambiedes, Greek Christmas Cookies: My family recipe