Traditional Kourabiedes are a delicious melt-in-your-mouth buttery Greek almond cookie covered in luscious layers of confectionery’s sugar. Today however, we are going to make vegan Kourabiedes (nistisima/fasting) and they taste every bit as good as the traditional ones. In fact, it’s really hard for non-vegans to be able to tell the difference between the two versions.
Christmas is coming, in just over a month.
“26 BIG SLEEPS”, (so my darling boys keep reminding me). Therefore, with the advent of December most households are gearing up for big family celebrations. December for the crew over at S360 Headquarters is hectic to say the least. Εspecially as we have Birthdays, Name Days, Christmas and of course, New Years Eve and New Years Day!
Generally, all of these events, revolve around our family gathering and celebrating at length with plenty of delicious Holiday food! So it’s nice to know, that many of these foods can be made healthier and cruelty-free. Kourabiedes, are a traditional Greek cookie associated with special occasions. They are also known as “the wedding cookie” and have been known to show up at Christenings, Baptisms and even at Easter time. However to me, kourabiedes represent the snow-covered mountains and as such show up at Christmas time!
Vegan Kourabiedes are both light and delicate. With additional flavours; such as roasted almonds, ouzo, vanilla extract and finally rose water. Traditional Kourabiedes usually include butter and even an egg yolk. Of course veganising them has not been difficult at all.
To begin with, the butter must be at room temperature. Equally important, the real magic is in fact, the whipping of the butter. It requires a good solid 20 minutes! Whilst this may seem like a very long time, I promise, that your results will speak for themselves. Afterwards you will have the lightest cookies ever.
For this recipe, I used the coconut and almond butter by Bitam. These flavours are very subtle and are undetectable. Along with the additions of ground almond flour plus roasted almond pieces that help give the cookie it’s particular delicate almond flavour.
Finally, a splash or two of ouzo, a drop of rose water and a scrape of vanilla bean. Of course, all of these ingredients are perfect for vegans.
Above you will see how to form the dough into balls with a slight indentation to prevent the cookies from breaking during the cooking process. After 12-15 minutes of baking at 180*c/375F (with fan) allow to cool on the baking sheet. Do not remove when hot as the cookie is could break.
Once cookies have completely cooled, spray them with rose water. Next, we are going to cover them in luscious layers upon layers of powdery white confectionery’s sugar – to resemble the snowy mountains of a winter wonderland!
Cup your hands exactly like you would, when making a real snowball… and pat the icing sugar all over the cookie. Ensuring that all sides have a few good layers of powdered sugar all over. The spritz of rose water helps the icing sugar adhere to the cookie.
And as a result, Kourabiedes are absolutely perfect for accompanying a delicious warming cup of coffee or a really good cup of tea. However, don’t let these cookies fool you. They are especially perfect, when paired along side a tall glass of champagne on New Years Eve for when the clock strikes midnight!
In other words plenty of taste testing has taken place over at the S360 headquarters, that I think my fitness regime needs to increase before my pants do. 🙂 I hope you try out these delicious vegan cookies and like them just as much as we do. You won’t believe that they are:
- dairy free, egg free
- buttery and crumbly
- delicious & satisfying
- fast and easy to make
- easy to share
- not overly sweet
- best enjoyed with champagne, tea & coffee 🙂
- vegan & gluten free
- very addictive
If you make and enjoy this recipe, please leave a rating below. In fact, better yet – leave me a comment to tell me how you got on. Follow me over on Instagram, Facebook, Twitter or Pinterest to see more of my everyday recipes and tips.
These vegan Kourambiedes melt in your mouth. A traditional Greek treat served during the festive season has gone vegan! Perfect to enjoy with a cuppa and equally delicious when served with champagne.
- 250 grams Vegan butter or fasting butter
- 100 grams powdered confectionery sugar gluten-free
- 100 grams whole almonds with skins roasted
- 1 tspn vanilla extract
- 2 Tbsp ouzo
- 1 Tbsp rose water
- 100 grams almond flour
- 350 grams all-purpose flour gluten free
- 1.5 tspn baking powder gluten free
- 1 kilo powdered confectionery sugar gluten free
Preheat oven to 200C / 390F degrees.
Line a baking tray with parchment paper or silicon mat and roast almonds for 6-8 minutes. Don't walk away from them, you need to keep an eye on them so that they don't burn.
Remove from oven and allow to cool for a few minutes. Chop roughly by hand or place into a mini blender and pulse a few times to chop more evenly. Set aside.
Reduce the oven temperature to 180C/356F.
Using either a stand mixer or a hand-held mixer, mix the butter with 100 grams of powdered confectionery sugar for 10-20 minutes or until the batter resembles "whipped cream". It should be perfectly white, creamy and fluffy.
Add ouzo, vanilla extract and rose water, blend again.
Fold through the roasted almonds using a spatula.
In a medium size bowl sift the flours and the baking powder.
Gradually add the flour mix into the butter mixture. Using a large spatula, work the ingredients until well combined. The dough will be soft, yet buttery.
Take 2 tablespoons of dough and shape into a small round ball shape. Place onto tray and gently push the middle of the cookie with your fingertip to make a slight indentation. (this helps to prevent the cookie from breaking during the cooking process).
Place in the middle of the oven and bake for 20 minutes or until just slightly golden around the edges.
Allow the cookies to cool slightly on the tray for approximately 10 minutes. Refrain from moving whilst still hot as the cookie will break!
Spray with a little rose water to dampen them slightly and dip the cookies into a bowl of powdered confectionery sugar. Roll them around to make sure that each cookie is well covered. Cup the cookie in your hands and gently pat the sugar onto and around it.
Place onto large serving plates and shape in a pyramid style, sprinkling with extra powdered sugar.
Serve with coffee, tea and/or champagne.
*75ml of cognac or brandy can be used instead of ouzo if you prefer.[br]**Don’t need this recipe to be gluten free feel free to use regular all-purpose (plain flour) instead. [br]***Same with the powdered confectionery sugar (a.k.a. icing sugar) – regular works just as well.