Quick Kourabiethes Recipe: Greek Christmas Butter Cookies
Estimated read time: 4 minutes
There’s something special about baking at this time of year, the quiet moments, the scent of butter and sugar in the air, and the joy of sharing something homemade.
In Greece, that spirit comes to life through Kourabiethes (koo-rah-bee-ETH-es): delicate almond butter cookies dusted in snowy icing sugar and lightly scented with rosewater.
They’re the taste of Christmas across the Greek islands, including Skyros and the perfect way to bring a touch of sunshine, simplicity, and sweetness into your winter kitchen.
Why we love them
At Skyros, we know that joy often hides in small, simple things, a laugh shared over breakfast, a song drifting through the pines, or the smell of something delicious baking.
Kourabiethes capture that same feeling.
They’re buttery but light, crumbly but soft, sweet but balanced and best of all, they’re surprisingly easy to make. With just a few ingredients and a little time, you’ll have a batch of Greek-style Christmas magic to enjoy or give as gifts.
Quick Kourabiethes Recipe
Ingredients:
- 250g unsalted butter (cold – Lurpak works well)
- 150g roasted almonds, roughly chopped or slivered
- 50g raw almonds (or pistachios), finely ground
- 75g icing sugar
- 1 tbsp rosewater
- ½ tsp vanilla extract
- 1 tbsp baking powder
- A pinch of salt
- 400g plain (all-purpose) flour
- Extra icing sugar for dusting
Instructions:
- Roast the almonds – Preheat the oven to 200°C. Spread chopped almonds on a baking tray, sprinkle with a little water, and roast for 7–8 minutes, until lightly golden. Cool completely.
- Blend the base – In a food processor, mix cold butter and sugar for about 10 seconds. Add the ground almonds, salt, rosewater, and vanilla, then blend briefly. Add baking powder and flour; pulse until combined.
- Add roasted almonds – Fold them gently into the dough by hand.
- Shape & chill – Roll tablespoon-sized balls, press a small dimple in each, and chill for 5–10 minutes before baking.
- Bake – Preheat oven to 170°C and bake for 15–20 minutes, until just pale gold.
- Cool & dust – Cool completely before lifting. Spray with rosewater, then sift generously with icing sugar.
Serve with coffee, give them as gifts, or keep a tin handy for quiet moments of reflection (we won’t judge).
Skyros Top Tips
Cold butter is key. It gives that delicate, crumbly texture, if your kitchen is warm, chill the dough briefly before baking.
Don’t over-bake. The cookies should stay pale, with just a hint of gold at the edges.
Double dust. For that perfect white coating, dust once while still warm, and again when completely cool.
Make them your own. Add orange zest or a splash of Greek brandy for a festive twist.
Bringing the Skyros Spirit Home
This season, bake a batch, pour a coffee, and share them with someone you love.
It’s the perfect way to bring a little Greek warmth into the winter months.
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