KOURABIEDES : Greek Almond Cookies
Kourabiedes: Greek Almond Cookies
On holiday in Greece, you will notice these Kourabiedes – greek almond cookies in all the bakeries. Traditionally these greek almond biscuits/cookies were served at Christmas but that’s alright, I won’t hold that against anyone! I mean these should be eaten all the time, I know I couldn’t wait a whole year to eat them, that is just torture. Though I think they are more readily available these days, just like a lot of other foods.
These Greek almond cookies take me back to a time when as a young girl we would relish in the taste of eating these kourabiedes cookies, they were a sugar overload but oh so good. From the drenching of sifted icing sugar over the biscuits to the crumbly melt in your mouth buttery biscuit texture.
It was in Kefalonia for my cousins wedding last year that I vowed on return to Australia and my home that I would make a version of these and any other greek recipe into a version that I could eat. After all sitting there watching my cousins enjoying their food and me just feeling miserable and wanting to cry because I was missing out on so much, was not my idea of fun.
I have a love affair with food, always have. For me cooking is a way I express my love, so don’t complain when I tell you to eat, you know I’m really saying I love you. And what better way to express that love than in sharing a recipe. So here I am giving you a version that is wheat, dairy, refined sugar and gluten free.
If you are intolerant to eggs or vegan, there are simple substitutions for you too. So these greek almond cookies are suitable for everyone and so easy to make. So what are you waiting for? Turn on your oven and get baking. Kali órexi !
Kourabiedes: Greek Almond Cookies
1 cup Coconut Oil, cold
1/4 cup Raw Caster Sugar
1 Egg Yolk or 1 teaspoon Bobs Red Mill Egg replacer Powder mixed with 1 tablespoon Water
1 teaspoon Almond Extract
1/2 cup Flaked almonds, toasted
1 cup Tapioca Flour (starch)
1 teaspoon Baking Powder
2 1/4 cups Almond Flour ( blanched almond meal)
1/2 cup Raw Sugar, ground into a powder
1/4 cup Tapioca flour (starch)
METHOD – TOPPING
Sift together the ground raw sugar and the tapioca and mix to combine. set aside.
NOTE- I used a grinder attachment for my Bamix hand held mixer to grind the sugar down to a powder. You could probably do this with a Thermomix or a spice grinder. This is a better substitute for refined icing sugar, tastes great with using a smaller amount of sugar.
METHOD – BISCUITS
Preheat oven to 190° celsius (170 ° celsius fan forced).
In the bowl of electric mixer add coconut oil and sugar and beat for 3 minutes, stopping and scraping down sides of the bowl.
Add egg yolk or egg replacement and almond extract and continue to beat for a further 2 minutes, stopping to scrape down sides of bowl.
Add toasted almonds, tapioca and baking powder and while beating slowly add in the almond flour a half cup at a time finishing with the quarter cup. Remove bowl from mixer once it has formed into a ball.
Divide the dough into 30 balls, roughly the size of a walnut ( approximately 1 tablespoon). Roll each of the balls into a sausage approximately 5 cm long. Put the sausage shaped dough onto a baking paper lined biscuit tray, leaving some room between each for the biscuit to spread.
Press 2 fingers onto each sausage to form a flattened shape, top each biscuit with a little extra flaked almonds.
Put tray in oven and bake for approximately 15 – 20 minutes or until just turning a light golden colour. Remove tray from oven and cool for 15 minutes.
Carefully lift the biscuits as they are crumbly and set onto a cake cooling rack. Sprinkle a little of the topping mixture and leave to cool completely.
Sprinkle a little topping mixture into base of a plastic airtight container. Arrange biscuits in container and sprinkle a little extra topping mixture on top.
These biscuits will keep for at least 3-4 weeks if kept in an airtight container in a cool, dry place. They probably last longer if they didn’t all get eaten.
Makes 30 Biscuits