Fluffy Vegan Kourabiedes

Pelagia & Mary - Greek Appetite

Traditional Greek Christmas Cookies

Prep Time 20

Cook Time 26

Course Dessert

Cuisine greek

Servings 22 pieces

50 gr unsalted and raw almonds
250 gr plant-based butter at room temperature
75 gr icing sugar
½ tsp. baking soda
15-20 ml brandy
1 tsp. vanilla powder
1 tsp. baking powder
450 gr flour you may need to add a little more so that the dough does not stick too much

Place the almonds on parchment paper and roast them in a preheated oven at 160° C for about 6-7 minutes (be careful not to burn them). Let them cool.
Beat the room-temperature butter in the mixer with the (sifted) icing sugar for about 10 minutes so that it becomes fluffy and creamy. (You can let the butter out of the fridge several hours before cooking to make it easier to beat.)
Dissolve the baking soda in the brandy and add it to your mixture together with the vanilla powder. Stir for a few minutes. Then, add the baking powder and slowly start adding the sifted flour, stirring by hand until you obtain a soft dough that does not stick to your fingers. Do not stir for a long time because the mixture will tighten.
We do not use all the flour from the beginning because it may need less or more.
Add the roasted almonds, whole if small or cut into small pieces, and mix carefully.
Shape the dough in small balls, so they cook better and faster, and slightly press the center with your finger to hold afterwards the icing sugar.
Bake in a preheated oven at 170° C for about 20-25 minutes until slightly golden brown. Be careful about the baking time because they bake fast. Even if they look soft, they will tighten later when they cool, so don’t worry about that! Baking time depends on the oven.
Let them cool and then dip them in a bowl of icing sugar. Place them on a plate and sprinkle again with icing sugar.

Keyword Christmas, greek, greek biscuit, plant-based butter, traditional greek, vegan, vegetarian