Fasting Kourabiedes

09 December 2024
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Serves
50
prepTime
Prep time
20'
totalTime
Total time
50'
Ingredients
  • 1 cup (150g) roasted almonds
  • 2 2/3 cups (400g) all-purpose flour ("00" type)
  • 1 teaspoon (8g) baking powder
  • 2 sachets (10g) vanilla powder
  • 1/4 teaspoon salt
  • 1 2/3 cups (250g) plant-based butter
  • 1/2 cup (90g) powdered sugar
  • 3 tbsp (30ml) brandy
  • 3 tbsp (30ml) zivania (or tsipouro)
  • 1/4 cup (60ml) rose water

For coating:

  • 1 package (500g) powdered sugar
Method
  1. Chop the almonds coarsely with a knife; avoid grinding them into a powder. If you can’t find pre-roasted almonds, roast them yourself. Spread the almonds on a baking tray lined with parchment paper and bake in a preheated oven at 180°C (356°F) for 15 minutes. Let them cool before chopping.
  2. In a bowl, combine the flour, baking powder, vanilla, salt, and almonds.
  3. In a separate bowl or the bowl of a mixer, cream the plant-based butter and powdered sugar at high speed for 2-3 minutes. Reduce the speed and add half of the flour mixture, followed by the brandy, zivania, and rosewater. Gradually add the remaining flour mixture, one spoonful at a time. The dough should be slightly sticky to the touch. Let the dough rest.
  4. Take 20g of dough and roll it into a ball. Shape it into a 12 cm stick, then form it into a crescent shape. Place the cookies on a baking tray lined with parchment paper.
  5. Bake in a preheated oven at 180°C (356°F) for 25 minutes. Remove the tray from the oven and let the cookies cool for 3-4 minutes. Transfer them to a sheet of parchment paper sprinkled with plenty of powdered sugar to coat the bottoms.
  6. Using a sifter, generously dust the cookies with powdered sugar. For an extra touch,you can brush the cookies with rosewater before dusting them with sugar.

    ​Enjoy these delicious fasting kourabiedes!
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