A buttery, melt-in-your-mouth cookie inspired by classic Mediterranean almond sweets, kissed with powdered sugar and warm vanilla.

These cookies resemble Greek Kourabiedes, Turkish Un Kurabiyesi, and Middle Eastern Ghorayeba, all beloved across the Mediterranean.
Soft, crumbly, rich — and perfect for the holidays or with tea.

✨ Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup finely ground almonds (or walnuts if preferred)
  • ½ tsp salt
  • ½ cup powdered sugar (for the dough)

Wet Ingredients

  • 1 cup unsalted butter, softened (room temp)
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract (optional but beautifully Mediterranean)

Coating

  • 1½–2 cups powdered sugar for rolling
  • Optional: ½ tsp ground cinnamon mixed into the sugar (adds a warm Mediterranean touch)

🌿 Step-by-Step Instructions

1. Prepare the Almonds

If using whole almonds:

  1. Toast them lightly in a pan for 4–5 minutes until fragrant.
  2. Allow them to cool completely.
  3. Grind them finely — not into paste, but into soft granules.

Toasting brings out the Mediterranean nuttiness these cookies are famous for.

2. Make the Dough

  1. In a large bowl, cream the softened butter until light, pale, and fluffy — about 3 minutes.
  2. Add the powdered sugar, vanilla, and almond extract.
    • Beat again until creamy and well combined.
  3. In a separate bowl, whisk together the flour, ground almonds, and salt.
  4. Gradually add the dry mixture into the butter mixture, mixing on low speed until a soft dough forms.

Tip: The dough should be soft but not sticky. If sticky, add 1–2 tablespoons more flour.

3. Chill the Dough

Cover the bowl and refrigerate the dough for 30 minutes.
This helps the cookies hold their round shape while baking.

4. Shape the Cookies

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Scoop small portions (1 tablespoon each) and roll them into smooth balls.
  3. Place them on the baking sheet with a little space in between — they won’t spread much.

5. Bake to Perfection

Bake for 13–16 minutes, or until the bottoms turn light golden.
The tops should remain pale — the hallmark of Mediterranean snow cookies.

Let the cookies cool on the sheet for 5 minutes.

6. Snowfall Coating

While the cookies are still warm:

  1. Gently roll each cookie in a bowl of powdered sugar.
  2. Place them on a wire rack to cool completely.
  3. Once cool, roll them in powdered sugar again for the iconic snowy finish.

(The double coat is what makes them melt on the tongue!)

🌿 Storage

  • Store in an airtight tin for 10–14 days.
  • Flavors deepen beautifully over time.
  • They can also be frozen for up to 3 months.

🍯 Optional Mediterranean Variations

Greek Style

  • Add 1 tsp orange blossom water or rose water.
  • Use toasted walnuts instead of almonds.

Turkish Style

  • Skip almond extract, use vanilla only.
  • Make them slightly smaller and extra powdery.

Middle Eastern Style

  • Add a touch of cinnamon to the dough.
  • Replace almonds with pistachios for a vibrant twist.