18/08/2026
😍
Pistachio Kourabiedes (Greek Pistachio Butter Cookies)
Authentic Greek Shortbread Cookies with Roasted Pistachios, Butter, Vanilla & Powdered Sugar
Servings
30–35 cookies
Ingredients
For the Pistachio Kourabiedes
250 g unsalted butter, softened
90 g powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon orange blossom water
100 g roasted unsalted pistachios, finely chopped
50 g roasted unsalted pistachios, roughly chopped
350 g all-purpose flour
40 g cornstarch
½ teaspoon baking powder
Pinch of sea salt
For the Coating
250–300 g powdered sugar
1 tablespoon orange blossom water, optional
For Garnish
Whole pistachios
Finely chopped pistachios
Powdered sugar
Instructions
1. Prepare the Pistachios
If using raw pistachios, spread them on a baking tray.
Toast at 160°C (320°F) for approximately 7–9 minutes.
Allow them to cool completely.
Finely chop 100 g of the pistachios and roughly chop the remaining 50 g.
Set aside.
2. Cream the Butter
Place the softened butter in a large mixing bowl.
Beat with an electric mixer for approximately 6–8 minutes, until:
Very pale
Light
Fluffy
Creamy
This step is important for achieving the characteristic delicate texture of kourabiedes.
3. Add the Sugar
Gradually add the powdered sugar.
Continue beating for approximately 2–3 minutes.
The mixture should remain light and airy.
4. Add the Flavorings
Add:
Egg yolk
Vanilla extract
Orange blossom water
Beat briefly until incorporated.
Prepare the Dough
5. Combine the Dry Ingredients
In a separate bowl whisk together:
Flour
Cornstarch
Baking powder
Salt
6. Add the Pistachios
Stir the finely chopped and roughly chopped pistachios into the dry ingredients.
This helps distribute the nuts evenly throughout the dough.
7. Make the Dough
Gradually add the dry ingredients to the butter mixture.
Mix gently until a soft dough forms.
Do not overmix.
The dough should be:
Soft
Rich
Slightly crumbly
Easy to shape
If it feels excessively dry, allow it to rest for a few minutes before adding any additional liquid.
Shape the Cookies
8. Form the Kourabiedes
Preheat the oven to 170°C (340°F).
Line two baking trays with parchment paper.
Take approximately 25–30 g of dough for each cookie.
Shape into:
Small rounded mounds
Crescent shapes
Slightly flattened balls
Place them on the prepared trays.
Leave a little space between each cookie.
9. Add Pistachio Garnish
Press a whole pistachio gently into the top of each cookie if desired.
Do not flatten the cookies too much.
Bake
10. Bake the Cookies
Bake for approximately 18–22 minutes.
The kourabiedes should be:
Pale golden underneath
Lightly golden around the edges
Firm enough to hold their shape
Avoid overbaking because traditional kourabiedes should remain delicate and crumbly.
Cool & Coat
11. Cool Slightly
Allow the cookies to cool on the baking tray for approximately 10 minutes.
They will still be fragile when warm.
Transfer carefully to a wire rack.
12. Add the Powdered Sugar
For a traditional snowy coating, lightly dust the cookies with powdered sugar while they are still slightly warm.
Allow them to cool completely.
Then coat them again generously with powdered sugar.
For an extra festive finish, you can lightly brush or mist the cookies with orange blossom water before the final sugar coating.
13. Serve
Arrange the Pistachio Kourabiedes on a serving platter.
Dust generously with powdered sugar.
Garnish with:
Whole pistachios
Finely chopped pistachios
Extra powdered sugar
Serve with Greek coffee or tea.
