These festive biscuits take everything I love about traditional kourabie—their delicate crumb, their roasted-nut warmth, their melt-in-the-mouth texture—and give it a luxurious twist. Instead of almonds, these are made with fragrant roasted pistachios, and if you choose to add pistachio paste, the result becomes even more decadent, with a richness that feels wonderfully celebratory. A splash of tsikoudia (or vodka or brandy, if that’s what you have) lends the dough its signature tenderness and a whisper of aroma.
Once baked, each biscuit becomes a tiny canvas. Dipped or drizzled in white chocolate tinted with festive colours, they look as beautiful as they taste. Arrange them as an edible table centerpiece, package them as gifts, or serve them with coffee over the holidays—however you enjoy them, they bring a touch of Cretan spirit and plenty of Christmas joy to the table.
Ingredients
- 250g unsalted butter, soft
- 1 small egg yolk
- 250g whole pistachios, roasted and roughly chopped
- 100g pistachio paste
- 90g caster sugar
- 20ml tsikoudia or vodka
- 350g self-raising flour
- 1 lime, zest only
To decorate
- 200g white chocolate
- Gel food colourings
Method
Preheat the oven to 1800C and roast the pistachio nuts for 4-5 minutes. Take care not to brown them too much.
Whisk the butter and sugar with an electric hand-held mixer till light and fluffy. Add the egg and the pistachio paste, lime zest and tsikoudia and whisk again. Fold in the flour and bring together into a dough that is soft but workable in your hands. Add a little bit more flour if needed but with care. It does not matter if the dough feels a little sticky. The important thing is for you to be able to shape it.
Take pieces of dough, weighing around 15-20g each and roll into a ball between your palms. Use the palm of your hand to flatten the ball and place on a lined baking tray.
Bake the biscuits for 25 minutes till a deep golden colour. Remove from the oven and leave to cool.
Melt the chocolate in a bowl over simmering water. Separate in small bowls depending on how many colours you are using. Mix in the food colouring a drop at a time until you have the desired depth of colour. Transfer to a piping bag and decorate. Leave the biscuits overnight for the chocolate to fully set.