If you have a soft spot for cookies that melt in your mouth with a kiss of almond and a whisper of vanilla, you are about to fall head over heels for this Greek Almond Crescent Cookies (Kourabiedes) Recipe. These buttery, tender crescents are a classic from Greek kitchens, perfect for celebrations or simply elevating your afternoon tea. Dusty with powdered sugar and packed with toasted almonds, they are both delightfully crumbly and decadently rich—a heritage treat that turns any moment into something special.
Ingredients You’ll Need
The beauty of this Greek Almond Crescent Cookies (Kourabiedes) Recipe lies in its simple, quality ingredients—each chosen to bring out the delicate crumbly texture and nutty flavor that make these cookies unforgettable. From creamy butter to fragrant extracts and crunchy toasted almonds, every element plays a vital role.
- Unsalted butter (1 cup/230 grams): Use room temperature butter for a smooth, fluffy dough that bakes into tender cookies.
- Powdered sugar (1½ cups/180 grams, divided): Half is creamed with the butter for sweetness and lightness, and the rest is for that signature snow-dusted finish.
- Vanilla extract (1½ teaspoons): Adds warmth and depth to the cookie’s flavor profile.
- Almond extract (¼-½ teaspoon): Brings a subtle almond aroma that complements the toasted nuts.
- Orange extract (¼ teaspoon): A little citrus brightness to lift the flavors.
- All-purpose flour (2¼ cups/280 grams): The base that gives the cookies structure while keeping them tender.
- Salt (¼ teaspoon): Enhances the sweetness and balances the flavors beautifully.
- Whole almonds (¾ cup/100 grams, toasted and finely chopped): Adds a delightful crunch and nutty richness.
How to Make Greek Almond Crescent Cookies (Kourabiedes) Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking trays with parchment paper. This simple prep ensures your cookies bake evenly and lift off easily, preserving their delicate shape and crumbly texture.
Step 2: Cream Butter and Sugar
In a stand mixer bowl or a large mixing bowl with an electric mixer, beat the room temperature butter with ½ cup of the powdered sugar on medium speed for about five minutes. You want the mixture to become light and fluffy, which helps create those melt-in-your-mouth crescents.
Step 3: Add Extracts
Blend in the vanilla, almond, and orange extracts now to infuse your dough with those classic Mediterranean scents that will permeate through every bite.
Step 4: Incorporate Dry Ingredients and Almonds
On low speed, gently mix in the flour and salt until barely combined, then fold in the toasted, finely chopped almonds. Switch to a spatula or your hands to make sure the dough comes together without overworking it. It will be slightly crumbly but should hold when squeezed into a ball—this is just right!
Step 5: Shape the Cookies
Using a tablespoon or cookie scoop, portion out the dough, roll it into balls, and shape into crescents. You can also leave them as balls or get creative with cutters for star shapes or other festive styles. Place them spaced apart on your prepared baking sheets.
Step 6: Bake and Cool
Bake for 13 to 15 minutes until the cookies are just set and the bottoms show a hint of golden brown. Don’t worry if they feel soft; they will firm up as they cool. Once out of the oven, optionally spray lightly with rosewater for an aromatic finish, then let them cool for five minutes before rolling in the remaining powdered sugar.
Step 7: Final Sugar Coat
Roll the warm cookies again in powdered sugar and even sift some extra on top for a snow-kissed look. Serving these in individual cupcake liners not only keeps them intact but adds an elegant touch that’s perfect for gifting or parties.
How to Serve Greek Almond Crescent Cookies (Kourabiedes) Recipe
Garnishes
While these cookies are beautiful on their own, you can add a personal touch by sprinkling a little extra powdered sugar or even a few edible rose petals for a romantic presentation. A light dusting of cinnamon powder also pairs nicely with their almond aroma.
Side Dishes
Enjoy these Greek Almond Crescent Cookies alongside a cup of strong Greek coffee or a fragrant herbal tea like chamomile or mint. They also make a delightful companion to a glass of dessert wine or a light sparkling wine during holiday gatherings.
Creative Ways to Present
Arrange your Kourabiedes on a beautiful plate lined with delicate doilies or present them in a tiered dessert stand for special occasions. Wrapping individual cookies in clear cellophane bags tied with a ribbon makes lovely homemade gifts that show you care.
Make Ahead and Storage
Storing Leftovers
After coating in powdered sugar, store your Greek Almond Crescent Cookies in an airtight container at room temperature. They keep their delicate texture beautifully for up to two weeks, making them a great make-ahead treat.
Freezing
If you want to freeze these cookies, place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe container or bag with wax paper between layers. They will keep well for up to three months and thaw quickly at room temperature.
Reheating
To refresh the cookies after freezing, simply bring them to room temperature and, if desired, warm briefly in a low oven (around 300°F) for 5 minutes to regain a slight crispness. Be sure to re-dust with powdered sugar if needed before serving.
FAQs
What makes Kourabiedes different from other almond cookies?
These Greek Almond Crescent Cookies (Kourabiedes) Recipe stands out because of its rich butter base, delicate almond flavor, and the signature double coating of powdered sugar, which creates a snowy, melt-in-your-mouth texture unlike typical almond cookies.
Can I use almond flour instead of whole almonds?
While almond flour can add extra moisture and softness, the texture won’t be quite the same. Toasted whole almonds provide a wonderful crunch and nutty depth essential to the traditional character of Kourabiedes.
Is it necessary to use multiple extracts in the recipe?
The blend of vanilla, almond, and orange extracts adds complexity and layers of flavor that make these cookies truly special. However, if you prefer, you can omit the orange extract or adjust quantities to suit your taste.
Why do the cookies need to be rolled in powdered sugar twice?
The first roll while the cookies are warm helps the sugar stick and slightly melt into the surface, while the second roll after cooling ensures a full, even coating, giving that classic snowy look and a sweet burst with every bite.
Can this recipe be made without a stand mixer?
Absolutely! You can use a hand mixer or even mix by hand. Just cream the butter and sugar thoroughly until light and fluffy and carefully fold in the dry ingredients. The key is not to overwork the dough to keep the perfect crumbly texture.
Final Thoughts
There is something truly magical about these Greek Almond Crescent Cookies (Kourabiedes) Recipe—they carry the warmth of family traditions and the joy of sharing simple, delicious moments. Whether you’re indulging yourself or gifting to someone special, I hope you find as much happiness making and eating these as I have. Go ahead, bake a batch and let the buttery, almond-scented delight bring smiles around your table!
PrintGreek Almond Crescent Cookies (Kourabiedes) Recipe
Kourabiedes are traditional Greek almond crescent cookies with a rich buttery flavor and a delicate crumbly texture. These delightful shortbread-style cookies are flavored with vanilla, almond, and orange extracts, studded with toasted chopped almonds, baked to a light golden perfection, and generously coated in powdered sugar, making them melt in your mouth with every bite. Perfect for festive occasions or a sweet treat alongside tea or coffee.
- Prep Time: 20 mins
- Cook Time: 13-15 mins per batch
- Total Time: 35 mins
- Yield: 20-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Butter and Sugar Mixture
- 1 cup (230 grams) unsalted butter, room temperature
- 1½ cups (180 grams) powdered sugar, divided
Flavors and Extracts
- 1½ teaspoon vanilla extract
- ¼ – ½ teaspoon almond extract
- ¼ teaspoon orange extract
Dry Ingredients
- 2¼ cups (280 grams) all-purpose flour
- ¼ teaspoon salt
- ¾ cup (100 grams) whole almonds, toasted and finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl using an electric mixer, beat the room temperature butter with ½ cup of the powdered sugar on medium speed for about 5 minutes until the mixture is light, fluffy, and well combined. Set aside the remaining 1 cup of powdered sugar for later.
- Add Extracts: Beat in the vanilla extract, almond extract, and orange extract to the creamed butter mixture until fully incorporated for fragrant flavor.
- Incorporate Dry Ingredients: With the mixer on low speed, add the all-purpose flour and salt gradually, mixing just until combined. Then fold in the chopped toasted almonds, mixing gently until evenly distributed. Use a spatula or your hands to gently knead the dough if needed, ensuring it comes together. The dough will be slightly crumbly but should hold if squeezed into a ball.
- Shape the Cookies: Using a 1-tablespoon cookie scoop or tablespoon measuring spoon, scoop heaping tablespoons of the dough. Roll each portion into balls and then shape into crescents or leave as balls. Arrange them spaced evenly on the prepared baking sheets. Alternative shaping methods include flattening or cutting with cookie cutters.
- Bake the Cookies: Bake in the preheated oven for 13 to 15 minutes until the cookies are set and the bottoms are lightly golden. They will be soft initially but will firm up once cooled.
- Cool and Add Rosewater (Optional): Remove cookies from the oven and optionally spray lightly with rosewater. Allow them to cool on the baking pan for 5 minutes placed on a wire rack.
- Coat in Powdered Sugar: Place the reserved 1 cup of powdered sugar in a bowl and roll the warm cookies in it to coat thoroughly. Transfer cookies to a cooling rack to cool completely.
- Second Sugar Coating: Once fully cooled, roll the cookies in powdered sugar a second time for a thick, powdery finish. Optionally sift extra powdered sugar on top. For best storage and presentation, place cookies in individual cupcake liners.
Notes
- The dough should be slightly crumbly but hold together when squeezed; if it doesn’t, try using room temperature butter, mixing a little longer, gently kneading by hand, or adding small amounts of milk or almond milk until it reaches the right consistency.
- This recipe was refined after testing many variations to achieve the traditional texture: slightly crispy edges with a dense, buttery melt-in-your-mouth interior.
- Older recipes included egg yolk, more almonds, extra powdered sugar in the dough, and leavening agents like baking soda or baking powder, but these were omitted here for optimal texture.
- The cookies can be shaped into crescents, balls, or cut-out shapes depending on preference.
- Lightly spraying with rosewater is optional but adds an authentic fragrant touch.
