In the heart of every Greek Christmas, two iconic confections reign supreme: the delicate, powdered sugar-dusted Kourambiedes and the syrup-soaked, spiced Melomakarona. These beloved cookies are more than festive treats—they’re culinary symbols, inspiring spirited debate around holiday tables for generations.
Kourambiedes, traditionally crafted with fragrant olive oil in place of butter, offer a crumbly, melt-in-your-mouth texture and a clean, refined sweetness. In contrast, Melomakarona enchant with their aromatic honey glaze and warmly spiced, moist interior.
The rivalry between these two is a cherished part of Greek holiday tradition—each cookie with its loyal devotees. Rather than choose sides, why not embrace both and let your own table decide which reigns supreme?
Find the melomakarona recipe here
- TIME NEEDED
- 45 mins
- SERVES
- 30
INGREDIENTS
- 2 cups GAEA Authentic Extra Virgin Olive Oil
- 1/2 cup white sugar
- 3 teaspoons vanilla extracts
- 1 cup roasted almonds
- a little cognac
- 2 teaspoons baking powder
- 4 cups flour for all uses
- icing sugar for finishing
METHOD
- Preheat the oven to 180 degrees Celsius
- In a bowl add the GAEA Authentic Extra Virgin Olive Oil and the sugar and beat well until the sugar dissolves. The mix should come out creamy.
- In a separate bowl combine the flour with the baking soda and slowly add to the wet mix
- Add the almonds, the liquor, and vanilla extract and combine everything without overworking the dough.
- Form your cookies in any shape you want as long as they are roughly the same size to bake evenly and bake them for 30 minutes.
- Allow them to cool and powder them with icing sugar
TIP
When the cookies are ready, before powdering them with the icing sugar, you can sprinkle a little rose water on them!