Kourabiedes: The ultimate Christmas dessert!
This eternal dilemma between kourabiedes (Greek Almond Cookies) and melomakarona (Greek Honey Cookies) has always existed and I believe it will continue to exist for many more years in Greece. The truth is that both kourabiedes and melomakarona are very popular desserts during the Christmas period and everyone loves baking them. As I have said in another recipe, I have always been a fan of melomakarona, but I never say no to kourabiedes too. After all, why do we have to choose one of them when we can have them both? Of course, if you are a fan of melomakarona like me, you can find a recipe for delicious melomakarona with agave syrup here. On the other hand, if you are a loyal fan of kourabiedes, all you have to do is keep reading, so that you can find below a delicious recipe for these beloved Greek almond cookies. I tried to create a recipe like the one my grandmother used to make, where the cookies had a crumbly texture and finally I just couldn’t get enough of them!
Haven’t you still bake kourabiedes?
Is there a possibility not to bake this delicious dessert for the holidays? For me, the decoration of the Christmas tree and the bright lights must be accompanied by the aroma of melomakarona and kourabiedes. Otherwise, I think that the holiday spirit won’t be spread at my home. December has already arrived and it is the right time to make your desserts and enjoy them with your family, your friends, or alone. The process and the execution of this recipe are very kid-friendly as well, as all the little ones love to make cookies and play with the dough. Dedicate this time to them and I am sure that in addition to very tasty desserts, you will also create wonderful memories with them. If you are alone, enjoy kourabiedes by yourself, because you really deserve this! Either way, this is one of the recipes that you should definitely not miss!
Vegan Kourabiedes (Greek Almond Cookies)
Ingredients
- 600 gr all-purpose flour
- 100 gr raw peeled almonds
- 220 ml olive oil
- 220 ml sunflower oil
- 180 gr granulated sugar
- 30 ml cognac
- 1 tsp. vanilla bourbon extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ⅓ tsp. clove powder
- powdered sugar (as much as we want)
Instructions
- Preheat the oven to 180 ° C in the air.
- Spread a piece of parchment paper on a baking tray and add the almonds for 8-10 minutes until they get a light brown colour.
- Then, transfer the almonds to a blender and crush them lightly.
- Add the flour, baking powder, baking soda, cinnamon, and clove powder in a bowl and mix them well.
- Ad the olive oil, sunflower oil, sugar, vanilla extract, and cognac in another bowl and mix them well too.
- Poor gradually the mixture from the first bowl to the second, while stirring until the mixture is homogeneous.
- Finally, add the crushed almonds and mix.
- Add a piece of parchment paper to a baking tray and form small balls with the dough while placing them in the baking tray leaving enough space between them. Press them lightly with a small spoon on top for a better baking.
- Bake for 25-30 minutes at 180°C in the air.
- Once they are ready, remove the baking tray from the oven and after letting them cool for about 5-10 minutes, add the powdered sugar. You can transfer them to a plate when they have cooled completely, and you can optionally add extra powdered sugar.
- Enjoy!
Have a nice cooking session!
