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.
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Pistachio & Cardamom Kourambiedes: Greek Holiday Shortbread Cookies
Kourambiedes are a Greek shortbread that is 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 cookie that's perfect with a hot cup of tea.
Ingredients
- ½ pound unsalted butter softened
- 1 tablespoon granulated sugar
- ½ cup confectioner’s sugar
- 2 egg yolks
- ½ teaspoon pure vanilla extract
- 1 teaspoon rose water
- The dry ingredients:
- • 2 cups all-purpose flour
- • ½ teaspoon baking powder
- • ¼ teaspoon salt
- • 1 teaspoon ground cardamom seeds
- • 1 cup ground roasted (unsalted) pistachios
- 1-2 cups confectioner’s sugar for topping
Instructions
Preheat the oven to 350 °F, 180 °C.
Combine the butter, sugars, vanilla, and rose water extract in the bowl of a mixer fitted with the paddle attachment. Beat on low speed until combined. Increase the sped to high and beat until fluffy.
Add the egg yolks to the mixture and beat at high speed until combined.
Combine all of the dry ingredients together in a bowl and whisk together.
Add the dry ingredients to the mixer and beat on low speed until a dough is formed.
Transfer the dough to a work surface lightly dusted with flour and roll out to almost ½ inch thick.
Cut out your favorite shapes using a cookie cutter and place them on baking trays lined with parchment paper.
You can also make the traditional kourambiedes shape by rolling pieces of dough in your palms to form walnut-sized balls. Press the center slightly with your index finger to form an indentation and to flatten the cookies a little bit.
Chill the cookies in the refrigerator or freezer until firm. Do this if you’ve cut the cookies out into shapes.
Bake the cookies on the center rack for 20-25 minutes or until golden all around.
Set aside to cool.
Dust with confectioners’ sugar and serve with tea or coffee. These are also great to give as gifts!
Make-Ahead Tips: Roll out the cookies and cut them into your favorite shapes. Set in the freezer until chilled and very firm. Store the frozen cookies in freezer bags until ready to bake. The cookies will stay fresh for a month. Bake in a preheated 350 °F oven until golden.
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!