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Traditional Greek Almond Snowballs (Kourabiedes)

I can’t think of anything better other than getting to eat my mom’s traditional Greek Almond snowballs-Kourabiedes every time I go home for the holidays. Therefore, I am so excited to dive into the festive world of Greek deserts and share this classic recipe that is a must try and perfect for the holiday season or an afternoon tea! I could personally eat them every singe day regardless of the occasion 😉. I will also be sharing a variation of the classic kourabiedes where you can add pistachios than almonds to give them a nice twist.

5/8/20242 min read

Why You must try these cookies

Perfect Texture: These cookies are so buttery, nutty and crumbly and literally melt in your mouth.
Flavour Explosion: These cookies are packed with many unique aromas including the hint of rosewater, almond liqueur and deep flavour of goats butter.
Easy-to-Follow Steps: This recipe is very simple and beginner friendly.

Ingredients You’ll Need

(Makes about 24 cookies)

Dry Ingredients:

450g all-purpose flour

1 pinch salt

Wet Ingredients:

250g goat’s butter

110g icing sugar

1g vanilla extract

1 teaspoon rosewater

15g bitter almond liqueur (amaretto) or brandy

To assemble:

1 tablespoon rosewater

150g icing sugar

140g crushed roasted almond or pistachios for

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Measure them accurately for the best results. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Make a fluffy mixture

In a mixer’s bowl add the butter with the icing sugar and beat at high speed for about 10-15 minutes, until the mixture is fluffy and white. This step is crucial for achieving that light, fluffy texture we want in our cookies."

Step 3: Combine the wet ingredients

Add the vanilla extract, the rosewater, the bitter almond liqueur or brandy, and keep beating (For kourabiedes with almonds add the bitter almond liqueur and for pistachio ones add brandy). These extracts give our Kourabiedes their distinct flavour.

Step 4: Add the dry ingredients to the wet

Mix together the crushed roasted almonds or pistachios, flour and salt, and put them in the mixer’s bowl.

Step 5: Mix Dry and Wet Ingredients

Mix the mixture with a serving spoon, very softly so that it does not lose its volume. As soon as the ingredients are homogenized, mix with your hands. This will give the kourabiedes their perfect crumbly texture.

Step 6: Assemble the kourabiedes

Shape the dough into balls (for a twist shape them into crescents), 30 g each, and transfer to a baking pan lined with parchment paper. Lightly press the centre with your finger and bake for 20-25 minutes. Follow the same process for the whole mixture.

Step 7: Final touch

Put a layer of the kourabiedes on a serving platter, spray with rosewater, and dust with icing sugar. Follow the same process for all of the snowballs and serve. This will give them their snowball look.

Tips:

Ensure the butter is at room temperature for easy creaming.

You can use normal butter than goat’s butter if you prefer, but the flavour won’t be as deep.

You can use rum if you don’t have brandy.

Store the cookies in an airtight container. They can last for weeks and taste even better after a day as the flavours develop.

Final Thoughts

And there you have it beautiful, delicious Kourabiedes! These cookies bring me so much joy and memories and are perfect with a cup of coffee or tea or as a festive treat for family and friends. It is now your turn to try this amazing recipe and I promise you won’t be disappointed. Happy baking 🍪🥣♡.