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Kourambiethes with Pistachios and Icing sugar

Festive Kourambiethes with Pistachios and Icing Sugar

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine Greek
Servings 30 Cookies

Equipment

  • Stand mixer or hand mixer Crucial for whipping the butter and sugar to a light, fluffy texture. This is key to the cookie’s delicate crumb.
  • Mixing bowls (at least two) One for dry ingredients and one for wet.
  • Sifter or fine-mesh sieve To aerate the flour and powdered sugar, which makes for a lighter dough.
  • Baking sheet A large, heavy-duty baking sheet that ensures even baking.
  • Parchment paper or silicone baking mat To prevent sticking and help with easy cleanup.
  • Wire Rack For cooling the cookies after baking.
  • Cookie scoop or tablespoon For shaping evenly sized cookies.
  • Fine mesh sieve (again) For dusting icing sugar over the cooled cookies.

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • ½ cup powdered sugar plus more for dusting
  • 1 large egg yolk
  • 1 tablespoon brandy Metaxa if available
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon rosewater optional but traditional
  • 2½ cups all-purpose flour sifted
  • ½ teaspoon baking powder
  • ¾ cup finely chopped roasted pistachios unsalted
  • ¼ teaspoon salt

Instructions
 

Cream the butter and sugar

  1. In a large bowl or the bowl of a stand mixer, beat the softened butter on medium-high speed for about 10 minutes, until it’s very pale and fluffy. This step can’t be rushed — the air you incorporate here is what gives kourambiethes their signature texture.
  2. After 10 minutes, add ½ cup of powdered sugar and beat for another 3-4 minutes until fully incorporated and creamy.

Add the flavoring agents

  1. Reduce the speed to low and add the egg yolk, brandy, vanilla extract, and rosewater (if using). Mix until combined. The rosewater gives that subtle floral note that distinguishes traditional greek cookies with powdered sugar from more generic butter cookies.

Fold in dry ingredients

  1. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, mixing on low speed or by hand. Do not overmix — just until combined.
  2. Once the dough starts to come together, gently fold in the chopped pistachios. The dough should be soft but not sticky.

Shape the cookies

  1. Using a cookie scoop or tablespoon, portion out the dough and roll it into small balls or crescent shapes. Place them on a parchment-lined baking sheet, about 1 inch apart. You can also shape them into domes or S-shapes — many regions in Greece have their own preferred styles.

Bake

  1. Preheat your oven to 350°F (175°C). Bake the cookies for 18–20 minutes, or until they are just starting to turn golden on the bottom edges. The tops should remain pale.
  2. Avoid overbaking — you want them tender and soft, not crunchy.

Cool and dust generously

  1. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack.
  2. Once completely cool, use a fine mesh sieve to dust them generously with powdered sugar. Traditionally, Greek kourabiedes are absolutely buried in icing sugar — it’s part of the charm and helps lock in their buttery freshness.