Their fragrance is Christmas. It’s home. It’s warmth. It is love.

In any school and in any seminar you will never learn how to cut the ”kourabiedes” in a half moon. Last Saturday as I woke up and went straight to the kitchen to bake the first christmas shortbreads of the season, i realized these sweets are deeply written in my DNA. I had captured the way you cut the dough into a half-moon with a glass, from those festive afternoons I saw my mother bake hundreds of ”kourampiedes”. And so somehow my hands went alone without even having to think what and how to do.

And that’s how I felt rich about the love of cooking I had inherited and how everything for me was “solved” in the kitchen.

Happy Holidays!


  • 350 gr. Flora Soft with butter
  • 130 gr. sugar
  • 600 gr. soft flour, sifted
  • 50 gr. cognac
  • ½ teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 40 gr. baking powder
  • 1 sharp teaspoon cooking soda
  • 120 gr. almond, crumbled and roasted
  • 100 gr. chocolate drops (dark)
For sprinkling
  • 20 ml flower water
  • 200 gr. caster sugar


  • Spread the almonds on a sheet and bake 10 'at 200 ° C until gonden brown.
  • Preheat the oven to 170 ° C.
  • Stir in the mixer at low speed all the ingredients together, except soda, cognac and almonds until it becomes a homogeneous dough.
  • Dissolve the soda in cognac and pour it into the mixer.
  • Add the almonds at the end.
  • It is good to finish the kneading in the hand, kneading gently and sifting the last flour. The dough must be soft and buttery.
  • Spread the dough on a surface and with a glass cut into a half-moon and place it on the sheet with the baking sheet. Bake in a preheated oven at 170 ° C for 30 minutes until golden brown.
  • As soon as we remove them from the oven, sprinkle them with flower-water and pour them into a bowl of powdered sugar, leaving them for 10 minutes.
  • They are best kept in a cap that we have covered with aluminum foil internally.

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