Greek Almond Cookies (Kourabiedes)

These Greek Almond Cookies, known as Kourabiedes, are soft, buttery, crumbly shortbread-style cookies traditionally enjoyed during Christmas, weddings, and special celebrations across Greece. They’re beautifully scented with orange zest and orange blossom water and coated generously in powdered sugar for a snowy, festive look.

With their delicate melt-in-your-mouth texture and gentle crunch from roasted almonds, these cookies are simple to prepare and perfect for gifting or serving with hot tea or coffee.

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Why You’ll Love This Recipe

• Tender, buttery, melt-in-your-mouth texture
• Beautiful citrus and floral aroma
• Perfect holiday or celebration cookie
• Easy to make with basic pantry ingredients
• Can be shaped into crescents or rounds
• Easily adaptable with nuts or flavors you prefer

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Ingredients for Greek Almond Cookies

These cookies use simple ingredients but require proper preparation for the perfect texture.

Dry Ingredients

• 1/3 cup whole almonds (55 g) – raw or blanched, roasted and chopped
• ½ teaspoon baking powder
• All-purpose flour – added gradually until the dough becomes soft and rollable (see instructions)
• Powdered sugar – for the dough and for coating

Wet Ingredients

• ½ cup unsalted butter (113 g) – room temperature
• ½ cup + 1 tablespoon extra virgin olive oil (140 ml)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons orange zest
• 2 tablespoons orange blossom water
• 2 tablespoons water – replaces the alcohol used in the original recipe

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How to Make Kourabiedes

1. Toast the Almonds

1. Preheat the oven to 350°F (180°C).
2. Spread almonds on a small unlined baking sheet.
3. Roast for 8–10 minutes, until fragrant.
4. Cool completely, then chop into small pieces (not powdery).

Increase oven temperature to 375°F (190°C).

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2. Whip the Butter and Oil

This step is essential for the melt-in-your-mouth texture.

1. In a stand mixer with the whisk attachment, beat:
   • Butter
   • Olive oil
2. Start on medium speed until combined.
3. Increase to high speed and whip for 10 minutes until the mixture becomes pale, airy, and fluffy like frosting.

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3. Add Egg and Flavorings

With the mixer running, add:

• The egg
• Vanilla extract
• Baking powder
• Orange zest
• 2 tablespoons water
• 2 tablespoons orange blossom water
• 1/3 cup powdered sugar (45 g)

Mix until smooth and combined.

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4. Add Almonds and Flour

1. Switch to the paddle attachment.
2. Add chopped almonds.
3. Add flour gradually, mixing on low speed.
4. Stop adding flour as soon as the dough becomes soft, pliable, and no longer sticky.
   • Do not add too much flour; the dough should be tender.

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5. Shape the Cookies

1. Transfer dough onto a clean surface.
2. Place it between two sheets of parchment paper.
3. Roll to ¾-inch (2 cm) thickness.
4. Cut crescent shapes using a cookie cutter.
5. Transfer gently onto lined baking sheets, leaving space between cookies.
6. Gather remaining dough, reroll, and continue shaping.

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6. Bake

1. Bake at 375°F (190°C) for 20–25 minutes.
2. The bottoms should be golden, and the tops should look pale with a slight hint of color.
   • Do not overbake.

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7. Coat in Powdered Sugar

1. Immediately after baking, lightly brush or spray the cookies with orange blossom water.
2. Allow to cool for 5–8 minutes.
3. Roll each cookie gently in a bowl of powdered sugar.
4. Place on a rack to cool completely.
5. Once fully cooled, dust again generously with powdered sugar.

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Flavor Variations

• Swap the nuts: walnuts, pecans, or pistachios work well
• Use rose water instead of orange blossom water
• Use lemon zest instead of orange
• Nut-free option: skip the almonds entirely

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Tips for Perfect Kourabiedes 

• Whip the butter and oil thoroughly—this determines the texture.
• Keep cookies thick: ¾-inch (2 cm) for the correct crumb.
• Don’t overbake; they remain pale on top when done.
• Add powdered sugar in stages for the best snowy coating.
• Handle carefully—these cookies are delicate by design.