Greek Almond Butter Cookies (Kourabiedes)

Name: Greek Almond Butter Cookies (Kourabiedes)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Greece
Ingredients: 1 cup (225 g) unsalted butter, at room temperature; 1/2 cup (60 g) powdered sugar, plus 2–3 cups (240–360 g) more for coating; 1 teaspoon (5 ml) vanilla extract; 1 teaspoon (5 ml) rosewater or orange blossom water; 1 cup (110 g) blanched almonds, toasted and coarsely chopped; 2 1/4 cups (280 g) all-purpose flour; 1/2 teaspoon (2 g) baking powder; Pinch of salt

Κουραμπιέδες KourabiedesSay it: koo-rah-BYE-thess

By the Passport Plate editors. Published November 11, 2026.

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Kourabiedes are Greece’s beloved festive shortbread cookies, traditionally made for Christmas and weddings. Buttery, crumbly and studded with toasted almonds, they melt in the mouth and leave a cloud of sweet icing sugar on your fingers. Their delicate orange-blossom or rosewater aroma and generous powdered-sugar coating make them instantly recognizable on every Greek holiday table. Families bake huge batches to share with neighbors and guests, turning the kitchen into a snowy wonderland of sugar dust.

Greek Almond Butter Cookies (Kourabiedes)

Κουραμπιέδες, Kourabiedes

Pronounced koo-rah-BYE-thess

Serves: 6
Prep: 30 min
Cook: 20 min
Total: 50 min
Level: Medium

Vegetarian

Also egg-free.

Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.

Ingredients

6 servings

1 cup (225 g)225 g (1 cup) unsalted butter, at room temperature
1/2 cup (60 g)60 g (1/2 cup) powdered sugar, plus 2–3 cups (240–360 g) more for coating
1 teaspoon (5 ml)5 ml (1 teaspoon) vanilla extract
1 teaspoon (5 ml)5 ml (1 teaspoon) rosewater or orange blossom water
1 cup (110 g)110 g (1 cup) blanched almonds, toasted and coarsely chopped
2 1/4 cups (280 g)280 g (2 1/4 cups) all-purpose flour
1/2 teaspoon (2 g)2 g (1/2 teaspoon) baking powder
Pinch of salt

Method

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and ½ cup (60 g) powdered sugar with an electric mixer until pale and fluffy, about 4 minutes.
Add the vanilla and rosewater (or orange blossom water) and beat until fully incorporated.
Fold in the chopped toasted almonds with a spatula.
Sift together the flour, baking powder and salt. Gradually add to the butter mixture, mixing gently until a soft dough forms. Do not overwork.
Shape the dough into 1-inch (2.5 cm) balls or crescents and place 1 inch apart on the prepared sheets.
Bake 18–22 minutes until the edges are lightly golden and the cookies are firm but still pale.
Let the cookies cool on the trays for 5 minutes, then transfer to a wire rack until completely cool.
Sift a thick layer of powdered sugar onto a large tray. Roll each cooled cookie in the sugar until generously coated, then transfer to a serving plate and dust with a final snowfall of sugar.

Regional variants

Some regions add a touch of ground cinnamon or cloves to the dough. Modern bakers occasionally substitute half the butter with olive oil or use walnuts instead of almonds.

Cook's notes

Toasting the almonds beforehand gives deeper flavor and better texture.
The dough should feel like soft playdough; if it is too sticky, chill 15 minutes before shaping.
Store in an airtight tin between layers of parchment; the sugar coating helps them keep for up to 3 weeks.

Serve with

Greek coffee, sweet dessert wine or a glass of cold milk.

Make ahead and storage

Cookies keep beautifully for 2–3 weeks in an airtight container at room temperature. Re-dust with fresh powdered sugar before serving if needed.

Greek Almond Butter Cookies (Kourabiedes)