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Kourampiedes stacked on a wooden stand topped with powdered sugar. Next to the stand there is a powdered sugar sifter.

Greek Christmas Almond Shortbread Cookies - Kourampiedes

Christianna | Siftnwhisk
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!
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Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine Greek, Mediterranean
Servings 24
Calories 105 kcal

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.
    Toasted crushed almonds in a baking sheet lined with parchment paper.
  • 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.
    Butter and powdered sugar are creamed together in a mixing bowl.
  • 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.
    The dough for almond shortbread cookies 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.
    Dough is shaped into balls.
  • 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.

Nutrition

Calories: 105kcalCarbohydrates: 23gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 34mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 12IUCalcium: 24mgIron: 1mg
Keyword almonds, butter, christmas cookies, egg yolk, powdered sugar, rose water, shortbread
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