Kourapiedes Greek Christmas Cookies
Kourapiedes Greek Christmas Cookies! There’s a reason why these Greek Christmas cookies have a certain second name. It’s because of the mounds of powdered sugar-coated on them! My favorite thing however is the bits of almond in them. It just adds a delicious crunch to the shortbread cookies. Super easy to make and fun too. Plus, you get to throw them on your kitchen counter to flatten the bottom.
Table of Contents
Nick’s favorite thing…
These Greek Christmas cookies are an easy and classic treat! My Yiayia used to make these in huge batches and give them away to any visitors who came to visit around Christmas. But that was only if I left some in the massive canister, she kept them in! I used to sneak into the good room and eat a couple.
What do Kourapiedes Greek Christmas Cookies taste like?
They’re so yummy! Delicious shortbread cookies with a good hit of orange through the zest and cointrue. Yummy bits of almond, all coated in a generous amount of powdered sugar, only acceptable for this time of year.
What are the ingredients I need for Kourapiedes Greek Christmas Cookies?
Butter – I used softened unsalted butter.
Caster sugar -also known as superfine sugar.
Powdered sugar – also known as icing sugar.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Cointreau – this is an orange liquer and is optional.
Orange – just the zest of an orange.
Blanched almonds – use blanched almonds if you can, otherwise to blanch your almonds simply add them to a bowl of boiling water and let them sit there for 5-10 minutes. Drain them and then press on the skin to slip the skinless almond out. Place on a baking tray and allow to dry for one.
All-purpose flour – also known as plain flour.
Let’s go through each step.
- Preheat your oven to 180C / 350F. Line two baking trays with baking paper. Add the butter, sugar, powdered sugar, vanilla extract, cointrue and orange zest. Use an electric hand beater to mix until fluffy and pale, about 3 minutes.
- To the bowl of a food processor, add the almond and blitz for 10 seconds. The almonds will be mostly fine in texture with some pea sized pieces. Add the flour and blitz for 5 seconds to combine.
- Add to the butter mixture and use a spatula to combine until a dough forms.
- Roll into balls about the size of a gold ball.
- To get a flat bottom drop the ball from shoulder height onto the workbench.
- Transfer to a baking tray. Bake for 20-25 minutes.
- Once baked, allow to cool down before dusting with powdered sugar.
My Top Tips!
Storage
Kourapiedes cookies can be stored in an airtight container for up to two weeks.
Blanched almonds
Use blanched almonds if you can, otherwise to blanch your almonds simply add them to a bowl of boiling water and let them sit there for 5-10 minutes. Drain them and then press on the skin to slip the skinless almond out. Place on a baking tray and allow to dry for one.
Other Recipes You Might Like!
- Lofthouse Cookies
- Nutella Stuffed Cookies
- Sugar Cookies
- Best Ever Chocolate Chip Cookies
- Ghost Brownies
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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
N x
Kourapiedes Greek Christmas Cookies
Serves 20
Ingredients
Cookies
- 1 1/3 cups (300 g) unsalted butter, softened
- 1/4 cup (50 g) caster sugar
- 1/3 cup (50 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp Cointreau orange liqueur
- 1 orange, zested
- 1 1/3 cups (200 g) blanched almonds (see notes)
- 3 1/3 cups (500 g) all-purpose flour
- 1 tsp baking powder
- 1 1/4 cups (200 g) powdered sugar to dust
Learn How To Make it! [VIDEO]
Instructions
Cookies
- Preheat your oven to 180C / 350F. Line two baking trays with baking paper.
- Add the butter, sugar, powdered sugar, vanilla extract, cointrue and orange zest. Use an electric hand beater to mix until fluffy and pale, about 3 minutes.
- To the bowl of a food processor, add the almond and blitz for 10 seconds. The almonds will be mostly fine in texture with some pea sized pieces. Add the flour and baking powder. Blitz for 5 seconds to combine.
- Add to the butter mixture and use a spatula to combine until a dough forms. Roll into balls about the size of a gold ball. To get a flat bottom drop the ball from shoulder height onto the workbench then transfer to a baking tray. Bake for 20-25 minutes.
- Once baked, allow to cool down before dusting with powdered sugar.
Notes
Nutrition
6 comments
Can you just use almond flour?
Hmm, I’m not sure Stephanie sorry! I’ve never tried it. I would say no though, it wouldnt be the same.
I love how simple you make preparing these and that you post photos of all the ingredients!!
Merry Christmas to you and your family!
Thanks Irene! N x
Made these today and they’re delicious! Love the texture & flavours and they’re not too sweet, just right! My Greek housemate has devoured 3 in the space of about 5 minutes, so I’m pleased to have had her authentic seal of approval! Great recipe! Thank you, Nick! Just a couple of small things to flag – the baking powder isn’t mentioned in the recipe instructions, so you’ll need to add that in 😊 I added it at the same stage as the flour, but other people might not quite realise, so hope you don’t mind me flagging! Also, it would be helpful to specify which if the two quantities or powdered sugar is for the dough and which is dusting 😊 Thanks again, really loved these! ❤
hanks so much Maya! So glad to hear you enjoyed the recipe. And thanks so much for those suggestions. I’ve gone in and edited the recipe accordingly 🙂 N x