Recipe For Traditional Greek Christmas Butter Cookies – Kourabiedes


Have a delicious snack-filled Christmas with these festive sweet butter cookies! If you haven’t tried ‘Kourabiedes’ (Greek Christmas Butter Cookies) before, then you are certainly missing out! Deliciously buttery with a crunchy bite and rich almond (or pistachio if you are feeling adventurous) and butter flavour.

🕒 Prep Time: 15 Minutes

⏳ Cook Time: 15 Minutes

🍪 Makes 25 cookies

Greek Christmas Butter Cookies


  • 250g butter (unsalted)
  • 150g almonds, roughly chopped or almond slivers, roasted (6 ounces, 1 1/4 cups)
  • 50g almonds (whole) or almond slivers, raw (1/4 cup)
  • 75g icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp baking powder
  • a pinch of salt
  • 400g all-purpose (plain) flour (3 1/5 cups)
  • Lots of icing sugar for powdering


Preheat the oven to 200C / 390F. To prepare this ‘Kourabiedes’ recipe start by roasting the almonds. Place the roughly chopped almonds (150g/ 6 ounces) or almond slivers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.

In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.

In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.

Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the Kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.

Preheat the oven to 170C / 340F. Layer the bottom of 2 baking trays with parchment paper and form the Kourabiedes.

Roll 1 tbsp (about 30g) of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next tray.

Place the baking trays with the Kourabiedes in second and fourth rack of the oven. Bake for approx. 15-20 minutes, until they have a very faint golden tint and are cooked through. Be careful not to overbake them.

Leave the Kourabiedes aside to cool down for a while. If you try to lift them, while still warm, they will break!

Spray the Kourabiedes with water (can be orange-infused) and sift with icing sugar. Enjoy!





July 2023 Market Update

Home sales continued to be above last year’s levels in July, which suggests that many households have adjusted to higher borrowing costs. With that being



To see even more great articles like this delivered straight to your email, consider signing up for our exclusive newsletter below!

Get News & Updates

Would you like weekly or monthly real estate updates?