Have you ever heard of kourabiedes before? Apparently these little crescent shaped treats also go by the name of Greek Christmas cookies! But it’s September now, and we just can’t wait for that long, can we?
Christmas or not.
I am making these today!
Why, because it would be a shame to leave this recipe behind!
Kourabiedes, that’s quite a funny name. I’ve said it already, you can also find them under the name of Greek Christmas cookies. Bit there are other names for is as well. Greek butter cookies for instance. Or wedding cookies.
Kourabiedes are sweet melt in your mouth butter almond cookies and a staple in Greek families especially around Christmas time. The dough consists of very simple ingredients. Butter, sugar, almonds, eggs and flour.
How easy could it really be?
This is such an easy recipe to make that you can let your children or grandchildren help you. Shaping the cookies is also a fun thing to do with kids. The traditional shape is a crescent like cookie. However let the kids get creative and make different shapes!
I’m telling you, they will have a great time.
And so will you!
Kourabiedes (Greek Christmas Cookies)
Whenever I make these kourabiedes, they never last long.
Their texture also kind of reminds me of French shortbread cookies, or sablés. The cookies are quite fragile and easily fall apart when you bite in them. That’s what gives you that sweet melt in your mouth kind of feeling.
And we love it!
I used vanilla sugar in the dough here as well. But you can also add a few drops of vanilla extract. And oh, shape the cookies just the way you want. But I guess I’ve said that before.
Do you love making and baking cookies at home?
Then also check out another treat that you will adore: my viennese biscuits!
- 9 oz unsalted butter (250 g), soft
- 2 oz icing sugar (55 g)
- 9 oz plain flour (250 g)
- 4,5 oz almonds (125 g), peeled
- 1 tbsp vanilla sugar (optional)
- 1 egg yolk
Transfer the almonds to a blender (you can roast them in advance to give the cookies that little extra touch) and pulse them into a fine crumble. Then pour this crumble on a plate and put it aside until later.
Add the soft butter, plain flour, icing sugar and vanilla sugar (optional) to the blender now. Season with a little pinch of salt.
- Add the almond crumble and pulse a few times more.
- Then add the egg yolk.
- Pulse quickly. Remove the cookie dough from the blender using a spatula and transfer it onto a clean surface.
Start kneading the dough. Add extra flour if the dough is too sticky. Knead the dough for couple of minutes. Divide it into even portions. I made 1 oz (30 g) portions. Shape the portions into flat discs or crescents. Then put them onto a baking tray lined with baking paper.
- Bake the cookies in a preheated oven at 356° (180°C) for 15 to 20 minutes until they start to brown. Remove the cookies from the oven (careful, they are fragile) and let them cool down. Sprinkle generously with extra icing sugar and serve.