Olive oil kourabiedes (Greek Christmas cookies)
Dimitra's Dishes · ♥ 266 likes · 3.7K views · 6 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–3 cup confectioner sugar
- 150 g whole almonds
Optionally toast the almonds at 350 about seven minutes; cool completely and finely chop in a small food processor.
- 600 g all-purpose flour
- 3 tsp baking powder
Whisk the flour and baking powder together (orange zest optional); set aside.
- 135 g powdered sugar
- 1½ cup light olive oil
In a big bowl combine the powdered sugar and light olive oil.
Wet ingredients and activating the soda
- ¾ cup orange juice
- 1 tsp baking soda
- 1 tsp pure vanilla extract
Stir the baking soda into the orange juice to activate it and avoid bitter pockets; add to the oil with the vanilla and orange blossom water; whisk until the sugar dissolves.
- 2 tbsp orange blossom water
Slowly add the flour mixture, switching from whisk to spatula; with a quarter of the flour left, mix the almonds into it and add; stop as soon as it is absorbed so the oil does not release.
Mixing without overworking
Turn out onto a cutting board, rest a few minutes, roll about half an inch thick and cut with cookie cutters (or roll into balls).
Place on parchment-lined trays with a little space; bake at 350F 25 to 30 minutes until golden all around.
- orange blossom water
Spray the hot cookies with orange blossom water and dust generously with confectioner sugar; cool completely.