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.
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.
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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
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Classic Greek Kourapiedes Cookies Recipe
My Greek Christmas Kourapiedes are buttery and crumbly with a delicate crunch, coated in powdered sugar for that perfect melt-in-your-mouth holiday treat.
Serves 20
Ingredients
Cookies
- 300 g unsalted butter, softened
- 50 g caster sugar
- 50 g powdered sugar
- 7 g vanilla extract
- 2 tbsp Cointreau orange liqueur
- 1 orange zested
- 200 g blanched almonds, see notes
- 500 g all-purpose flour
- 1 tsp baking powder
- 200 g powdered sugar to dust the cookies
Learn How To Make it! [VIDEO]
Instructions
Cookies
- Preheat a fan-forced oven to 180C / 350F (200C / 390F for no fan). Line two large baking trays with baking paper. Set aside
- Cream butter and sugar – Add the butter, sugar, 50g powdered sugar, vanilla extract, cointrue and orange zest. Use an electric hand beater to mix until fluffy and pale, about 3 minutes.
- Blitz flour and almond – 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.
- Form the dough – Add to the butter mixture and use a spatula to combine until a dough forms. It will be soft but not sticky.
- Shape the cookies – Roll into balls about the size of a gold ball, about 4cm in diameter. 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.
- Coat in sugar – Once baked, allow to cool down to room temperature before dusting with powdered sugar.
Notes
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 completely, about an hour.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 320kcal
Carbonhydrates: 34g
Protein: 5g
Fat: 18g
Saturated Fat: 8g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 7g
Trans Fat : 0.5g
Cholesterol: 32mg
Sodium: 26mg
Potassium : 102mg
Fiber: 2g
Sugar : 14g
Vitamin A: 378IU
Vitamin C: 1mg
Calcium: 44mg
Iron: 2mg
Nutrition Disclosure
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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