These snowy white, crazy yummy cookies are so quick and easy to bake up, they’ll amaze you with every bite! This recipe is for the nistisima (or vegan) version of kourambiedes, slightly different but just as authentic as the more well known butter cookie version.
Made with a combination of almond meal and flour, orange juice and a bit of brandy, the finished cookies are light and high and just ever so slightly crumbly. Kourambiedes are a cup of coffee ad tea’s best friend!
This recipe makes about 2 dozen cookies and can easily be doubled or tripled as your occasion dictates. Go ahead and make the dough up to a week ahead, just bring to room temperature before baking!
- 2 cups all purpose flour (or white whole wheat)
- 1 1/2 cups almond meal (Bob’s Red Mill Almond Meal)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla powder (or extract)
- scant 1/2 teaspoon ground cardamom
- 1/2 cup orange juice
- 2 teaspoons brandy
- 1/3 cup vegetable oil or light olive oil
- for dusting – 1/2 cup powdered sugar
Combine flour, almond meal, powdered sugar and vanilla powder together in medium bowl. (If using vanilla extract, do not add at this time.)
In a small glass, combine orange juice and brandy (and vanilla extract, if using) and mix them into dry ingredients until everything is completely incorporated and mixture is crumbly.
Add vegetable oil (or very light olive oil) and knead into crumbly dough to combine completely. This will form a ball of dough.
Pinch of golfball size pieces of dough and roll into circles. Place on ungreased cookie sheet and press down just slightly so balls of dough don’t roll off the pan!
Bake at 350 degrees for 22-24 minutes until bottom of cookies is golden brown. Keep an eye on them because its difficult to tell from the tops when the cookies are done.
While still warm, roll them in a bowl of powdered sugar and set on piece of waxed paper to cool. You can dust with additional powdered sugar when cookies have cooled. These will keep, covered in a cool place, for up to 5 days – though they’ll never hang around that long 🙂
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