Kourambiedes

Kourambiedes: Crumbly Greek Christmas Cookies with a Family Twist

There’s something truly magical about Christmas. For me, it’s not just the festive lights or the beautifully wrapped presents — it’s the memories of family coming together, filling the house with laughter and the irresistible aroma of freshly baked cookies. One recipe that’s at the heart of my Christmas baking is my mum’s kourambiedes.

These melt-in-your-mouth Greek almond cookies, dusted in powdered sugar, have been a family tradition for as long as I can remember. Unlike the classic recipe that uses only butter, my mum’s version includes shortening. It may be unconventional, but the result is the crumbliest, most divine kourambiedes you’ll ever taste.

Growing up, Christmas was a time when the whole family would gather in the kitchen. My mum, always patient, would guide us through the baking process — teaching me the importance of sifting flour, the perfect way to toast almonds, and, of course, the art of generously dusting cookies with powdered sugar until they looked like little snowballs.

Now, I carry on this tradition with my own family. Baking kourambiedes isn’t just about making cookies; it’s about creating memories and sharing love, one crumbly bite at a time.

Kourambiedes Recipe

Yields: Around 30 cookies

Ingredients:

• 175 g shortening
• 125 g unsalted butter
• 100 g sugar
• 30 ml brandy
• 1 tsp vanilla extract
• 500 g plain flour
• 1 tsp baking powder
• Pinch of salt
• 100 g blanched almonds, toasted
• 200 g powdered sugar (for dusting)

Instructions

Prepare the Dough

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. In a large bowl, beat the shortening, butter, and sugar together until light and fluffy.
3. Add the brandy and vanilla extract, mixing until well combined.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding until a soft dough forms.
5. Mix in the toasted almonds, ensuring they are evenly distributed.

Shape and Bake

1. Take small portions of dough and roll them into round or crescent shapes, as you prefer.
2. Place the cookies on the prepared baking tray, leaving a little space between each one.
3. Bake for 20-25 minutes, or until the edges are just beginning to turn golden.

Dust with Powdered Sugar

1. Allow the cookies to cool slightly before transferring them to a wire rack.
2. Once cooled, generously dust them with powdered sugar, covering every nook and cranny.

Why These Kourambiedes Are Special

This recipe holds a special place in my heart, not just for its incredible flavor but for the memories it brings back every time I bake them. The addition of shortening gives these cookies an irresistibly crumbly texture that sets them apart from traditional recipes.

Whether you’re Greek or simply looking for a new holiday favorite, kourambiedes are the perfect addition to your festive table. They pair beautifully with a cup of coffee or tea and make wonderful gifts for friends and family.

So, this Christmas, why not try baking these cookies with your loved ones? Create your own memories, share the love, and savor the magic of the season.

Tips for the Perfect Kourambiedes

• Toasting Almonds: Toast the almonds in a dry pan or the oven for a deeper, nuttier flavor.
• Generous Dusting: Don’t skimp on the powdered sugar — it’s part of the magic!
• Storage: Store the cookies in an airtight container to keep them fresh and crumbly for days.

Celebrate Christmas with Kourambiedes

There’s no better way to celebrate the joy of Christmas than by sharing delicious food with the people you love. These kourambiedes are more than just cookies; they’re a reminder of the love and togetherness that make the holiday season so special.

Bake a batch, share them with your family and friends, and let me know how they turned out. I’d love to hear about your baking adventures!

Check out this traditional Christmas recipe too:

Melomakarona

Share the love: Don’t forget to save this recipe on Pinterest or share it with your friends on social media. Let’s spread the magic of kourambiedes this Christmas!

Kourambiedes

Print

Serves: 30 cookies Prep Time: 15 min Cooking Time: 25 min 25 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 175 g shortening
• 125 g unsalted butter
• 100 g sugar
• 30 ml brandy
• 1 tsp vanilla extract
• 500 g plain flour
• 1 tsp baking powder
• Pinch of salt
• 100 g blanched almonds, toasted
• 200 g powdered sugar (for dusting)

Instructions

Step 1: Prepare the Dough

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. In a large bowl, beat the shortening, butter, and sugar together until light and fluffy.
3. Add the brandy and vanilla extract, mixing until well combined.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding until a soft dough forms.
5. Mix in the toasted almonds, ensuring they are evenly distributed.

Step 2: Shape and Bake

1. Take small portions of dough and roll them into round or crescent shapes, as you prefer.
2. Place the cookies on the prepared baking tray, leaving a little space between each one.
3. Bake for 20-25 minutes, or until the edges are just beginning to turn golden.

Step 3: Dust with Powdered Sugar

1. Allow the cookies to cool slightly before transferring them to a wire rack.
2. Once slightly cooled, generously dust them with powdered sugar, covering every nook and cranny.