Almond Spiced Kithirian Cookies Recipe from Simply More Greek Cookbook

By Ruth Bardis

Rozedes Kithiron - Ροζέδες Κυθήρων

Rozedes (from Simply More Greek cookbook) are traditional almond cookies from Kithira, an island opposite the south-eastern tip of the Peloponnese. They are nutty and beautifully spiced with cinnamon and clove and have a mellow sweetness from the honey. Once cooked and cooled, they are dipped into rose water and then liberally dusted with icing sugar to create a crust on the exterior. They are egg and dairy free and delightful with a cup of coffee. I enjoy the intensity of the added roasted almonds, but if you prefer a less nutty flavour, you can use raw almonds.


  • ½ cup water
  • ⅓ cup Greek forest/flower honey
  • 2 cups raw almonds (skin on), ground, but not as fine as almond meal
  • ½ cup roasted almonds (skin on) ground, but not as fine as almond meal
  • ½ cup castor (super fine) sugar
  • ¾ cup fine semolina
  • 1½ teaspoon ground cloves
  • 3 teaspoon cinnamon powder
  • 1 cup rose water
  • 1½ cups icing (confectioners) sugar

To serve with some Greek coffee by Nektar Roasting or your favourite espresso coffee.

Makes: 40 pieces • 1 hour


  1. Preheat oven to 160º C/320º F. Line a baking tray with baking paper. 
  2. Place water and honey into a small saucepan and heat on the stove to melt the honey.
  3. Add this to a bowl together with the almonds, sugar, semolina, ground cloves, and cinnamon powder.
  4. Using the back of a spoon, press down to dampen the nut mixture. Using slightly wet hands, take a dessert spoon amount (no more than 18 g each) of mixture and gently squeeze in your palm to create a thin oval shape.
  5. The amount may seem small, but they will rise once baked. It will be sticky and a little tedious, but they should hold their shape.
  6. Keep wetting your hands to make it easier. 
  7. Place onto baking tray and bake for 25–30 minutes or until firm and slightly golden on the outside. Remove from oven and allow to cool on a rack for at least 15–20 minutes. They will seem a little hard but will soften once they get dipped in the rose water.
  8. Take two bowls. Pour the rose water in one and put the icing sugar in the other.
  9. Dip the cookies quickly in the rose water and immediately toss in the icing sugar. Place onto a plate.

Enjoy with some high quality fine Greek coffee.

Greek recipes for spiced cookies from Greece. Cooking ingredients and gourmet grocery online.

If you enjoyed this recipe, why not try some of our favourite vegan cookies/cakes recipes too:

Vegan Tahinopites

Coffee and Banana Cake

Honey Cookies - Melomakarona


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