In Greece these cookies are traditionally made with almonds. The only difference is that hers did not have almonds or almonds flavor. This recipe, much like my recipe for Koulourakia, is based on one from our dear family friend Andriana Skinner. But we are Greeks, so always roll ours out round. In Turkey you’ll find similar crescent-shaped shortbread cookies dating back to the 15th century. These festive biscuits most likely ended up in Greece because of the Ottoman occupation. I like to eat them for breakfast as well. When you make them correctly, the sugar and butter just melt in your mouth and you have to immediately go back for more (unless you’ve already stuffed a stash in your purse). (Because my mom never baked Melomakarona.) We devoured Kourabiedes for Christmas (where you’ll find them most traditionally) and Easter, and on every cookie table at every Greek wedding and baptism. But why even choose? Luckily you can bake (and eat) both.Įven though I am having a long standing love affair with Melomakarona, Kourabiedes were my absolute favorite cookie growing up. Choosing between these two confections is one of the most difficult parts of the holiday season. And in the other we have Kourabiedes - festive almond flavored powdered sugar butter cookies. ![]() In one corner we have Melomakarona - honey walnut syrup soaked spice cookies. It’s time for the Greek Christmas cookie battle. ![]() Jump to recipe This time-tested recipe for Kourabiedes will get you in the holiday spirit in no time!
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