Greek Butter Almond Cookies (Kourabiedes)
Make Greek butter almond cookies with a crumbly, tender bite and a snowy powdered sugar coat. This easy Christmas cookie makes 36 and keeps for days.
These cookies are rich, short and melt-in-your-mouth, and I love how little they need: butter, almonds, sugar and a bit of orange. The powdered sugar on top makes them look like a snowy plate. They are perfect with a cup of coffee.
Saúl’s Tip
Let the cookies cool for about 10 minutes before the first dusting of sugar, then dust again once they are fully cool. The first coat melts in, and the second one stays bright white.
Tips for Success
- Keep the butter cold. It gives the cookies their short, crumbly texture.
- Pulse the dough only until it clumps. Over-mixing makes the cookies tough.
- Toast the almonds first so they taste nutty. Let them cool before chopping.
- Roll the cookies in sugar while still slightly warm so the coating sticks well.
Make-Ahead and Storage
Store the finished cookies in an airtight container at room temperature for up to 3 days. You can chill the dough, wrapped well, for up to 2 days before shaping. Freeze unbaked dough balls for up to 1 month and bake straight from the freezer, adding a minute or two.
Variations
- Swap the almonds for toasted pistachios.
- Skip the rosewater and use vanilla extract instead.
- Press a whole clove into the top of each cookie before baking, as in some traditional versions.
Greek Butter Almond Cookies (Kourabiedes)
Ingredients
Instructions
- Heat the oven to 350°F. Line two baking sheets with parchment paper.
- In a food processor, pulse the flour, ⅔ cup powdered sugar, almond flour, baking powder and salt about 10 times, until mixed.
- Add the cold butter cubes. Pulse about 10 more times, until the mix looks like coarse crumbs.
- In a small bowl, stir the rosewater, almond extract and orange zest together. Sprinkle it over the crumbs and pulse a few times.
- Add the chopped almonds. Pulse just until the dough starts to clump together.
- Tip the dough into a large bowl and press it into a ball. Cover and chill for 15 minutes so it is easier to shape.
- Roll heaping tablespoons of dough into balls. Press a small dent into the top of each one with your thumb.
- Set the balls 2 inches apart on the lined sheets.
- Bake for 15 to 20 minutes, until very pale golden and set on top. Do not let them brown.
- Let the cookies cool on the sheets for about 5 minutes, until you can handle them but they are still warm.
- Put the remaining 1 ½ cups powdered sugar in a wide bowl. Roll each warm cookie in it until fully coated.
- Move the cookies to a wire rack and let them cool completely. Roll them in the sugar once more if you want a thicker coat.
Frequently Asked Questions
What can I use instead of rosewater in Greek butter cookies?
Use an extra ½ teaspoon of almond extract or 1 tablespoon of orange juice. The cookies will still taste lovely, just a little less floral.
Why are my Greek butter cookies falling apart?
They are meant to be crumbly, but very warm dough can crack. Chill the dough for the full 15 minutes and let the baked cookies cool a little before rolling them in sugar.
How long do Greek butter cookies last?
They stay fresh in an airtight container for up to 3 days. Re-dust them with powdered sugar before serving if the coating looks thin.
