Greek Christmas Almond Shortbread Cookies – Kourampiedes
Kourampiedes are traditionally made during Christmas period. These buttery shortbread cookies are filled with toasted almonds, drizzled with rose water and they are topped with lots of powdered sugar!
What are Kourampiedes?
Kourampiedes or Kourabiethes (Greek: κουραμπιέδες, singular: κουραμπιές, kourabies) are almond shotbread cookies popular in Greece, Cyprus and Greek communities in Anatolia as well as across the Greek diaspora. Other similar desserts include Qurabiya, Ghoriba and Kahk. Like other shortbreads, these soft and crumbly cookies use butter, sugar and flour. Powdered sugar coats each kourampies, creating a cute snowball effect. Besides sugar you can top the cookies with dark or white chocolate. Every year, Greeks debate whether Melomakarona or Kourampiedes is the best Christmas cookie. I honestly cannot choose so I bake both. The recipe makes 24 cookies but you can easily double the ingredients if planning on gifting some or have a big family.
Ingredients for almond shortbread cookies
- Butter: Traditionally, the recipe calls for goat and sheep butter. However, they have quite a distinctive smell and can be hard to find. Cow milk butter or regular butter will work just fine. Butter gives these almond shortbread cookies the perfect texture and rich, buttery flavor.
- Almonds: Toasted almonds give an amazing nutty flavor and the perfect crunch to kourampiedes. Different variations of these Greek christmas cookies do not use almonds, whereas other use peeled or slivered almonds or a whole almond in the center of the cookie. I find roughly chopped almonds the best fit for kourampiedes.
- Rose Water: Rose water has a predominantly floral aroma and flavor. It is not considered to be sweet or savory. When drizzling rose water on top of baked kourampiedes it helps the powdered sugar to stick to them and offers a subtle floral scent. You can find rose water at Whole Foods or Amazon. Besides kourampiedes you can use it on my Ekmek kataifi with pistachios recipe. Alternatively, add a small amount in your tea or on your face since it is considered highly beneficial for skin hydration.
How to make Kourampiedes:
Start by toasting and crushing the almonds. Prepare the shortbread dough. Shape the cookies and bake until lightly golden. Now the fun part! Drizzle kourampiedes with rose water and coat with powdered sugar. There you have it, buttery crumbly deliciousness! Beware, not to let the cookies unattended. They somehow magically disappear.
Storage Instructions:
Kourampiedes tend to easily absorb humidity, so they should always be covered air tightly. They will keep fresh for up to two weeks at room temperature. Separate cookies with parchment or wax paper so they won’t stick together.
Yes. You may freeze kourampiedes wrapped individually in a freezer safe bag or bowl for up to two months. Allow cookies to thaw before serving.
Place kourampiedes on a cake stand and stack them. Top with extra powdered sugar. Serve with Greek coffee or on their own. You can leave a plate of kourampiedes for Santa too. He loves them!
The recipe has been only tested using all purpose flour. You can always experiment with different kinds of flour and see what works best for you.
It is necessary to wear gloves when handling the almond shortbread cookie dough. The warmth of your palm can melt the butter in the dough.
These almond shortbread cookies melt in your mouth after each bite! Kourampiedes along with melomakarona are always included in my holiday cookie boxes. They make a great and thoughtful gift and they will last for quite a long time if covered airtightly. If you give this festive recipe a try, make sure to leave us a comment sharing your feedback. Happy baking!
More recipes you may like:
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Greek Christmas Almond Shortbread Cookies – Kourampiedes
Ingredients
- 1 cup Almonds unsalted
- 3 ½ cups All-purpose Flour sifted
- 1/2 tsp Baking Powder sifted
- 1/4 tsp Salt
- 1 cup 2 tbsp Cow Milk Butter or regular unsalted butter softened to room temperature
- 1/4 cup 3 tbsp Powdered Sugar sifted
- 1 Egg Yolk room temperature
- 1 tbsp Cognac
- 1 tsp Pure Vanilla Extract
- 1 ½ tbsp Rose Water
- 1 ½ cup Powdered Sugar sifted
Instructions
For the almonds
- Preheat the oven at 350°F (180C).
- Line a baking sheet with parchment paper and place the almonds on a single layer.
- Toast the almonds for 10 minutes.
- Remove from the oven and let them cool for a few minutes.
- Place a sheet of parchment paper on top of them and crush them using a rolling pin.
- Set the crushed almonds aside and let them completely cool before incorporating in the dough.
For the cookies
- In a big bowl sift the all-purpose flour and baking powder. Add the salt, give it a stir and set aside.
- Using a stand mixer with the paddle attachment on, cream butter on medium-high speed until soft for 5 minutes. Scrape down the bowl when necessary with a rubber spatula.
- Add the sifted powdered sugar and mix together for 8 to 10 minutes until very soft and light. Its texture should resemble that of whipped cream.
- Reduce the speed on low and add the egg yolk, cognac and pure vanilla extract. Mix until fully incorporated.
- Remove the mixing bowl and gradually add the flour mixture. Gently fold in the dry ingredients using a rubber spatula.
- Fold in the crushed toasted almonds.
- Wear gloves and work the mixture for a few seconds until all ingredients are well combined. Test the dough by pinching a small piece of dough between your fingers. If it hold together, the dough is ready.
- Preheat the oven to 350F (180C).
- Line two baking sheets with parchment paper and set aside.
- Mold the dough into balls (around 35 grams each) and place in the baking sheets. Slightly flatten the cookies using your hands. With your index finger press the cookies in the middle to form a little dimple.
- Bake for 15 to 20 minutes until the cookies are lightly golden. Be careful not to overbake, because they will get really hard after cooling down.
- Remove from the oven and let them cool down on a cooling rack. Do not try to lift the cookies while they are hot because they will break.
Garnish
- Pour the rose water in a small bowl.
- In another bowl add the sifted powdered sugar.
- Drizzle the rose water on top of the cooled cookies using your fingers.
- Dip each cookie in the powdered sugar and roll it so all sides are covered in sugar.
- Enjoy!
Notes
- Avoid processing almonds in a food processor. The chunkier pieces the better crunch your cookies will have.
- Butter: Traditionally, the recipe calls for goat and sheep butter. However, they have quite a distinctive smell and can be hard to find. Cow milk butter or regular butter will work just fine. Butter gives these almond shortbread cookies the perfect texture and rich, buttery flavor.
- The butter and egg yolk should be at room temperature.
- Make sure you always use gloves when touching the dough since the temperature of your palm can melt the butter.
- Let kourampiedes completely cool down before dipping them in the powdered sugar otherwise the sugar will solidify and will be unpleasant when eating.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- Kourampiedes tend to easily absorb humidity. They should be always covered tightly.
- Storage Instructions: Kourampiedes will keep fresh stored in an airtight container for up to two weeks at room temperature. Separate cookies with parchment or wax paper so they won’t stick together.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.