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. 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. After all, why do we have to choose one of them when we can have 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 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 I just couldn’t get enough of them!
Haven’t you still made kourabiedes?
So, tell me… 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 can’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. If you are alone, my friend, enjoy kourabiedes by yourself, because you really deserve it! Either way, this is one of the recipes that you should definitely not miss!
Easy and Delicious Vegan Kourabiedes (Greek Almond Cookies)
Ingredients
- 600 gr all-purpose flour
- 100 gr raw peeled lmonds
- 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
- We preheat the oven to 180 ° C in the air.
- We spread parchment paper on a baking sheet and add the almonds for 8-10 minutes until it assumes a brown colour.
- Then, we transfer the almonds to a blender and crush them lightly.
- We add the flour, the baking powder, the baking soda, the cinnamon, and the clove powder in a bowl and mix well.
- We add the olive oil, the sunflower oil, the sugar, the vanilla extract, and the cognac in another bowl and mix.
- We gradually pour the mixture from the first bowl to the second, while stirring until the mixture is homogeneous.
- Finally, we add the crushed almonds and mix.
- We add parchment paper to a baking sheet and form small balls with the dough while placing them in the baking sheet and leaving space between them. We can press them lightly with a small spoon on top to help them bake.
- We bake for 25-30 minutes at 180 ° C in the air.
- Once they are ready, we remove the baking sheet from the oven and after they get cool in about 5-10 minutes, we add the powdered sugar. We can transfer them to a plate when they have cooled completely, and we can optionally add extra powdered sugar.
- Enjoy!
Have a nice cooking session!
