Kourambiedes a Greek Christmas Cookie
Indulge in the festive flavors of Greece with Kourambiedes, the ultimate Greek Christmas cookies! These buttery, crumbly delights are infused with the warm notes of vanilla, almond extract, and a hint of brandy, making them a holiday favorite. Toasted almonds add irresistible texture, while a snowy coating of confectioners' sugar gives these cookies their signature festive touch. Shaped into delicate crescents or rounds, Kourambiedes are baked to golden perfection, then generously dusted with powdered sugar for a melt-in-your-mouth finish. Perfect for holiday gatherings or as a gift, these traditional Greek treats are simple to make and bring a touch of Mediterranean magic to your Christmas celebrations.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Unsalted butter
- 50 grams Granulated sugar
- 200 grams Confectioners' sugar
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 400 grams All-purpose flour
- 1 teaspoon Baking powder
- 100 grams Blanched almonds (toasted and finely chopped)
- 1 tablespoon Brandy
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the room-temperature butter and granulated sugar with an electric mixer until light and fluffy (about 5 minutes).
Add the egg yolks, one at a time, mixing well between each addition. Stir in the vanilla extract, almond extract, and brandy, blending until fully incorporated.
In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Gently fold in the finely chopped toasted almonds until evenly distributed throughout the dough.
Take pieces of dough and form them into small crescent shapes or round balls, approximately 1-1.5 inches in diameter.
Arrange the shaped cookies on the prepared baking sheets, leaving a bit of space between each cookie.
Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden brown.
Remove from the oven and allow the cookies to cool slightly on the baking sheets for 5 minutes.
Carefully transfer the cookies to a cooling rack to cool completely.
Once fully cooled, generously sift confectioners' sugar over the cookies, ensuring each one is thoroughly coated.
Store the Kourambiedes in an airtight container at room temperature for up to one week. Add a fresh layer of confectioners' sugar if needed before serving.
Nutrition Facts
Calories |
4991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.3 g | 356% | |
| Saturated Fat | 132.4 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 580.8 g | 211% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 254.9 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 424 mg | 33% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1247 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
