Irresistible light, crumbly almond orange blossom cookies!
Watch the Video:
These classic Greek kourabiedes are almond Christmas cookies that melt in your mouth. They’re one of my favorites because they’re so light and delicious. I’ve shared the version of these cookies we made in our bakery before, but this is the traditional Greek recipe. The cookies are much fluffier, lighter, and flavored with citrusy orange flavor. A tin full of these would make an excellent gift for the holidays!
Why these will be your favorite
Sweet, powdery sugar
Light crumbly
Almond crunch
Fresh hint of orange blossom
Melt in your mouth orange blossom almond cookie you can’t resist!
Here’s what you need
- Unsalted butter –softened at room temperature
- Salt
- Confectioner’s sugar –for the cookie dough and dusting
- Pure vanilla extract
- Orange blossom water
- Almonds –skin-on or blanched whole almonds
- All-purpose flour
- Baking soda
- Baking powder
- Orange blossom water for spraying after baked
How to Make Classic Greek Kourabiedes
- Preheat the oven to 350 °F 180 °C.
- Line 2-3 baking trays with parchment paper.
- Place the almonds into a pan and bake them in the oven for 7-10 minutes until fragrant.
- Allow the almonds to cool completely.
- Then, place them into a food processor and pulse until finely chopped. Set aside.
- Add the butter, salt, sugar, vanilla, and orange blossom water into the bowl of a stand mixer fitted with the paddle attachment.
- Beat on low speed and then increase the speed to high until fluff –about 8-10 minutes.
- Place the flour, baking soda, and baking powder into a large bowl and whisk together.
- Slowly add the flour mixture to the mixer while it beats on low speed.
- Add the almonds and beat together just until the dough is formed.
- Transfer the dough to a clean work surface and lightly knead until incorporated. **Many times crumbs and almonds end up at the bottom of the mixing bowl, so this step incorporates them back into the dough. **
- Form the dough into balls (about a tablespoon or 30-40g each) and set them on the pans.
- Leave them as balls and gently press the center down with your index finger to form an indentation OR form the cookies into crescents. Roll each round ball of dough into a rope and then bend it into a crescent. Place on the baking trays.
- Bake the cookies on the center rack for about 20 minutes or until lightly golden.
- Spray the cookies lightly with orange blossom water as soon as they come out of the oven. **This step is optional. **
- Once the cookies have slightly cooled, dust them with a generous amount of confectioner’s sugar.
Serving
These lightly golden cookies make the house smell amazing and are dangerous to be around. I could eat them all day long… if they last that long! Ha! Store them in an airtight container at room temperature, and be patient while making a hot cup of Greek coffee. To give them as gifts, fill a holiday tin or glass jar tied with a ribbon. Be careful, though. Whoever you give them to will ask for more. Kali Orexi!
More Cookie Recipes:
- Fig Cookies
- Festive Holiday Shortbread Cookies
- Cherry Florentines
- Italian Rainbow Cookies
- Italian Bakery-Style butter cookies
- Greek Koulourakia
Classic Greek Kourabiedes: Christmas Cookies that Melt-in Your Mouth
Ingredients
- 1 pound (455g) unsalted butter, softened
- 1/2 teaspoon salt
- 1 cup (135g) confectioner's sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons orange blossom water
- 170g almonds
- 4 and 1/2 cups (625g) all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- orange blossom water for spraying after baked
- confectioner's sugar for dusting
Instructions
Preheat the oven to 350 °F 180 °C. Line 2-3 baking trays with parchment paper.
Place the almonds into a pan and bake them in the oven for 7-10 minutes until fragrant. Allow the almonds to cool completely and then place them into a food processor and pulse until finely chopped. Set aside.
Add the butter, salt, sugar, vanilla, and orange blossom water into the bowl of a stand mixer that has been fitted with the paddle attachment.
Beat on low speed and then increase the speed to high. Beat until fluffy. About 8-10 minutes.
Place the flour, baking soda, and baking powder into a large bowl and whisk together.
Slowly add the flour mixture to the mixer while it is beating on low speed. Add the almonds and beat together until incorporated. Beat together until a dough is formed.
Transfer the dough to a clean work surface and lightly knead together until incorporated. Many times crumbs and almonds end up at the bottom of the mixing bowl so this step incorporates them back into the dough.
Form the dough into balls (about 30-40g each) and set on the pans.
Leave them as balls and gently press the center down with your index finger to form an indentation.
Alternatively form the cookies into crescents. Roll each round ball of dough into a rope and then bend into a crescent. Place on the baking trays.
Bake the cookies on the center rack for about 20 minutes or until lightly golden.
Spray the cookies lightly with orange blossom water as soon as they come out of the oven. This step is optional.
Once the cookies have slightly cooled, dust them with a generous amount of confectioner's sugar.
Serve with Greek Coffee. Kali Orexi!
Leftover's can be stored in an airtight container at room temperature.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Cortas - Orange Blossom Water (Large), 17 Fl Oz
-
Traditional Cretan Aprons (heavier fabric)
-
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
-
SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
-
KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue
Linda says
Was given Greek wedding cookies with whole clove on top heavily dusted in powdered sugar ,do you have that recipe?
dimitra says
This is the same recipe! You can place a clove in the center of each cookie 🙂 Happy Holidays!
Ioanna says
Delicious! Came out light, crumbly and fragrant. I made them as described with a little twist. I omitted the orange blossom water and added ground Masala chai. Because of this addition, I reduced the flour by a bit. I took some to the office and got rave reviews. Dimitra, thank you for the wonderful recipe!
Jeanette says
Unfortunately I have to do gluten-free and dairy free. Do you think that I could use gluten-free flour and vegan butter? I’d really love to make these.
Have a blessed Holliday with your family.
Jeanette
Lynn says
A friend and I made these cookies today using all fresh ingredients but after they finished baking there was not much flavor. We followed the recipe exactly. And sprayed the cookies with the rosewater after baking. The almonds were fresh, raw and toasted, a new bottle of rosewater was used. And a good quality new bottle of vanilla. Just wondering if they are supposed to be a low flavor cookie. The texture and appearance were fine. But we were left underwhelmed and disappointed.
dimitra says
Oh no!! I’ve never had that problem. You can add more of the extracts next time. I would double the vanilla and the orange blossom extracts. Hope that helps!! xxDimitra