Name: Traditional Greek Kourabiedes: Melt-in-Your-Mouth Christmas Cookies
Yield: 44
Cuisine: Greek
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 baking; Confectioner’s sugar for dusting

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Irresistible light, crumbly almond orange blossom cookies!

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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:

Traditional Greek Kourabiedes: Melt-in-Your-Mouth Christmas Cookies

Yield: about 44 cookies

These traditional Greek kourabiedes are buttery almond Christmas cookies with a light, crumbly texture that melts in your mouth. Flavored with vanilla and orange blossom water, then covered generously with confectioner’s sugar, they are perfect for Christmas gatherings, holiday cookie trays, and homemade gifts.

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 baking
Confectioner’s sugar for dusting

Instructions

Prepare the Oven and Almonds

Preheat the oven to 350°F (180°C). Line 2 to 3 baking trays with parchment paper.

Place the almonds in a pan and bake for 7 to 10 minutes, or until fragrant. Allow the almonds to cool completely. Transfer them to a food processor and pulse until finely chopped. Set aside.

Make the Kourabiedes Dough

Add the softened butter, salt, confectioner’s sugar, vanilla, and orange blossom water to the bowl of a stand mixer fitted with the paddle attachment.

Begin beating on low speed, then increase the speed to high. Beat for 8 to 10 minutes, or until light and fluffy.

Place the flour, baking soda, and baking powder in a large bowl and whisk together.

With the mixer running on low speed, slowly add the flour mixture. Add the chopped almonds and beat just until incorporated and a dough forms.

Transfer the dough to a clean work surface and knead it lightly until everything is evenly incorporated. Crumbs and almonds often collect at the bottom of the mixing bowl, so this step works them back into the dough.

Shape the Kourabiedes

Form the dough into balls using about 1 tablespoon or 30 to 40 grams of dough for each cookie. Arrange them on the prepared baking trays.

For round kourabiedes, leave the dough in balls and gently press an indentation into the center of each cookie with your index finger.

For crescent-shaped kourabiedes, roll each ball of dough into a short rope and gently bend it into a crescent. Place the shaped cookies on the prepared baking trays.

Bake and Finish

Bake the cookies on the center rack for about 20 minutes, or until lightly golden.

As soon as the cookies come out of the oven, spray them lightly with orange blossom water, if desired.

Allow the cookies to cool slightly, then dust them generously with confectioner’s sugar.

Serve with Greek coffee. Kali Orexi!

Notes

Make sure the toasted almonds cool completely before adding them to the dough.

Beat the butter mixture for the full 8 to 10 minutes. This creates the light, melt-in-your-mouth texture.

Mix only until the dough comes together after adding the flour.

Kourabiedes are delicate while warm, so allow them to cool slightly before moving them.

Baking times may vary. Begin checking the cookies around 15 to 18 minutes and remove them when they are lightly golden.

Spraying the freshly baked cookies with orange blossom water is optional.

Store the kourabiedes in an airtight container at room temperature.

Filoxenia Hosting Tip

Arrange the kourabiedes on a beautiful serving platter and dust them with another generous layer of confectioner’s sugar just before serving. They also make a lovely holiday gift packed in a tin or glass jar tied with ribbon.

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