Kourambiedes are a Greek shortbread that are very popular around Christmas time. Traditionally, they’re made with ground almonds but, I decided to spice things up with pistachios, cardamom, and aromatic rose water. The result was a melt in your mouth and a deliciously spiced cookie that’s perfect with a hot cup of tea.
What is cardamom?
Green cardamom is used for this recipe and most sweet dishes. It is very aromatic and just a little bit is needed to add tons of flavor. This spice originally came from India and is now commonly used throughout the world in both savory and sweet recipes.
I like to buy the pods whole and grind the seeds myself using a coffee grinder. Cardamom is sold in Middle Eastern grocery markets and online.
The flavor of cardamom is very unique. It has citrus undertones, with hints of mint. It is a very good substitute for chewing gum because it has a very refreshing quality.
Altogether pistachios, cardamom, and rose come together to create a perfectly sweet cookie that is perfect with coffee or tea and makes for a delicious holiday gift.
Pistachio Cardamom Kourabiedes with Rose Water
These pistachio cardamom kourabiedes are buttery Greek shortbread cookies flavored with roasted pistachios, fragrant cardamom, and delicate rose water. Finished with a generous coating of confectioner’s sugar, these melt-in-your-mouth Greek Christmas cookies are perfect with coffee or tea and make a beautiful homemade holiday gift.
Ingredients
- 1/2 pound unsalted butter, softened
- 1 tablespoon granulated sugar
- 1/2 cup confectioner’s sugar
- 2 egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon rose water
For the Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom seeds
- 1 cup ground roasted unsalted pistachios
For Topping
- 1 to 2 cups confectioner’s sugar
Instructions
Prepare the Oven and Baking Trays
Preheat the oven to 350°F (180°C). Line baking trays with parchment paper.
Make the Cookie Dough
Add the softened butter, granulated sugar, confectioner’s sugar, vanilla, and rose water to the bowl of a mixer fitted with the paddle attachment.
Beat on low speed until combined. Increase the speed to high and beat until light and fluffy.
Add the egg yolks and continue beating on high speed until combined.
Combine the flour, baking powder, salt, ground cardamom, and ground roasted pistachios in a separate bowl. Whisk together.
Add the dry ingredients to the mixer and beat on low speed until a dough forms.
Shape the Kourabiedes
Transfer the dough to a lightly floured work surface and roll it out until it is almost 1/2-inch thick.
Cut the dough into your favorite shapes using a cookie cutter and place the cookies on the prepared baking trays.
For traditional round kourabiedes, roll pieces of dough between your palms to form walnut-sized balls. Gently press the center of each cookie with your index finger to create an indentation and flatten it slightly.
If you cut the cookies into shapes, chill them in the refrigerator or freezer until firm before baking.
Bake the Cookies
Bake the cookies on the center rack for 20 to 25 minutes, or until golden all around.
Set the cookies aside to cool.
Finish with Confectioner’s Sugar
Once the cookies have cooled, dust them generously with confectioner’s sugar.
Serve with tea or coffee.
Notes
Use green cardamom for this recipe. For the freshest flavor, purchase whole cardamom pods and grind the seeds yourself.
Make sure the pistachios are roasted and unsalted before grinding them.
Chilling is especially important for cookies cut into decorative shapes because it helps them hold their shape while baking.
Allow the cookies to cool before coating them with confectioner’s sugar. For a prettier finish, dust them again after the first coating has settled.
To make the cookies ahead, roll out the dough and cut it into the desired shapes. Freeze until very firm, then transfer the frozen cookies to freezer bags. Store them in the freezer for up to 1 month and bake directly from frozen in a preheated 350°F oven until golden.
Store the baked cookies in an airtight container.
Filoxenia Hosting Tip
Arrange the kourabiedes on a beautiful platter and add a fresh dusting of confectioner’s sugar just before serving. Their pistachio, cardamom, and rose flavors pair beautifully with Greek coffee or hot tea, making them perfect for a holiday dessert table or an elegant homemade gift.
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I love the flavors in your kourambiedes! I had never thought to put cardamom in mine, but I love the flavor of that spice. Perhaps in my next batch, I’ll give it a try!
Cardamom and rose (and pistachios) pair so well together. We love them too around here! Hope you enjoy them 🙂
Where is the recipe for the kourambiedes? AllI see here is a description of them.
I had meant to make this cookie from a couple of Christmases ago and when I finally did get around to making them this year, I was disappointed with the bland flavour and discovered that the mixture needed more flour! In regard to the flavour, it lacked a bit of punch and the cardamom wasn’t spicy enough on its own, the vanilla and rose water getting lost in the final baked product. Needless to say, I will serve them and they are sure to be eaten along with a cup of strong coffee.
I watched your video on how to make kourambiedes. You do do not quantity of butter, flour, or baking powder.
The measurements are written in the recipe card.
I just made these and they are absolutely delicious! I am Greek on my mom’s side and we always made these, but only with almonds. I am hooked! Thank you for sharing this recipe!
Amazing recipe! I used 1 teaspoon of cardamon seeds that I then crushed myself. This fresh crushed cardamon with the teaspoon of rose water paired so nicely with the pistachios. Now to master the coffee making!
That sounds *absolutely heavenly*! Freshly crushed cardamom and rose water with pistachios? What a dreamy combination—so fragrant and elegant. You’re really embracing the flavors beautifully. And yes, once you master the coffee making, it’ll be the perfect pairing. You’ve got this!
I loved these bickies. They ere so easy to make. I halved the recipe but left the cardamom at 3/4 tsp.
This made plenty – 18 at least.
I did the crescent shape as well as a couple of round ones. But I think I like the round ones better.
I rolled the bickies in icing sugar while they were warm (not hot) and I’m not sure that worked as well.
They were so crunchy and yummy with the cardamom not overpowering the flavour. I didn’t have rose water and I don’t think that mattered.
One thing I did do was not roast the pistachios. So when I blended them there were quite a few whole ones left in the blender. I still rolled them in the dough but they were pretty soft in the cooked bickies. I’ll rectify that next time.
I will definitely make theses again as they were delicious.
So glad you loved them—and thank you for sharing all the thoughtful notes!
Leaving the cardamom at ¾ tsp even with a halved recipe sounds like a beautiful choice—glad it wasn’t overpowering. And yes, toasting the pistachios lightly next time will bring out their flavor and give you a better texture when blended.
Rolling the cookies in sugar while warm (instead of hot) usually works well, but you can always double-dust them once they cool for a prettier finish.
Round vs. crescent—it’s nice to test both, and I agree, sometimes the rounds just feel better to bite into.
Thanks again for the lovely feedback. Keep baking!