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, these cookies 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 20 minute! 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 touch or two of ouzo, a splash of rose water and a scrape of vanilla bean. Of course, all of these ingredients are a 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 particularly hot and could break.
Once completely cookies have completely cooled, spray with rose water. Next, we are going to cover them in luscious layers upon layers of powdery confectionery’s sugar – to resemble the snowy 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 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
- healthier version
- 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, or just say Hi – I LOVE hearing from you. Follow me on Instagram, Facebook, Twitter or Pinterest to see more of my everyday recipes and wellness tips.
- 250 gr vegan butter or fasting butter
- 100 gr gluten-free powdered sugar
- 100 gr whole almonds - roasted and chopped, skin on.
- 1 teaspoon vanilla extract
- 2 Tablespoons ouzo*
- 1 Tablespoon rose water
- 100 gr almond flour
- 350 gr gluten free all-purpose flour
- 1.5 teaspoon baking powder
- 1 kilo powdered confectionery sugar - gluten free
- Preheat oven to 200C/390F degrees.
- Line a baking tray with parchment paper. Roast almonds 6-8 minutes. Be careful not to burn! Remove from the oven and roughly chop. Set aside.
- Reduce the over temperature to 180C/356F degrees.
- Using either a stand mixer or hand mixer, mix the butter with 100g of powdered sugar for 10-20 minutes or until butter is completely white, creamy and fluffy. It should represent whipped cream!
- Now add the ouzo, vanilla extract and rose water and 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.
- Line two bakings tray with parchment paper.
- Take 2 Tablespoons of dough and shape into a small ball shape. Place onto tray and gently push the middle of the cookie with your fingertip to make a slight indentation. (helps to prevent the cookie from breaking).
- Place in the middle of the oven and bake for 20 minutes or until just golden around the edges.
- Allow to cool slightly on the tray for 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 sugar. Roll them around to make sure that each cookie is well covered.
- Place onto large serving plates and shape in a pyramid style, sprinkling with extra powdered sugar.
- Serve with coffee, tea and/or champagne.
**Don't need this recipe to be gluten free feel free to use regular all-purpose (plain flour) instead.
***Same with the powdered confectionery sugar (a.k.a. icing sugar) - regular works just as well.