How to make Authentic Greek Easter Biscuits (Koulourakia) with Almonds
Beautiful home made Greek Biscuits shaped into crescents
My journey with Greek Biscuits
The first time I had tried Greek biscuits was on Christmas Day 2009. My Greek Sister-In-Law had made Greek Biscuits for the first time. When it was revealed to all of us after mains, and most of us were concerned about the nutritional benefits of eating biscuits with icing sugar on them. We were urged to try it, and gave in to our temptation. It was an absolute hit!
I personally remember loving the taste. It was delicious and I just wanted to savor all the flavors. Greek biscuits when made to the right texture should have a hard biscuit shell that literally melts in your mouth (almost like Melting Moments). I probably had around 10 biscuits alone that day, and hadn't thought about much until I saw the recipe of it shown on Better Homes and Gardens. Seeing how easy it was to make, my wife and I both quickly jot down the recipe and gave it a try (with minor modifications). The result was delicious home made Greek Biscuits that we make for special occasions, and usually for no reason at all, except for the enjoyment of food.
Smothered in mounds of white icing sugar, these are the perfect afternoon treat
Ratings and Reviews for Greek Biscuits
Cooking time for Traditional Greek Biscuits
Ingredients required for Traditional Greek Biscuits
- 150 grams Almonds with skin on
- 125 grams Unsalted Butter
- 1 teaspoon Vanilla essence
- 1 tablespoon Ozzo
- 350 grams Plain Flour
- 250 grams Icing Sugar
- 75 grams Icing Sugar Mixture
- 1 tablespoon baking powder
Method for preparing Greek Biscuits:
- Melt butter on low heat in the microwave. Once melted allow to cool on the kitchen bench and harden slowly. Do not put back in the fridge.
- Roast almonds over a pan (no oil) or in the oven to make them crunchy. Let cool on the kitchen bench for a few minutes.
- Pulse the almonds in a food processor for a few minutes. Best not to overpulse as the texture is nicer with a few bigger pieces of almond. If you prefer not to have almond chunks, then pulse until fine.
- Beat butter with sugar in an electric mixture until it turns a light pale creamy colour.
- Add an egg yolk, vanilla essence, and Ouzo into the butter and sugar mixture, and beat until smooth. Note: Alcohol evaporates in the oven so it's still suitable for children.
- Sift flour and baking powder into the mixture along with the cooled almonds, and fold it all in gently.
- Keep your fingers damp and shape the mixtures into crescent (half moon) shapes or any other shape you may want. Avoid over-handling the mixture as the butter will start to melt and you will find that the mixture becomes difficult to shape.
- Place on tray. Bake in the oven at 160 degree Celsius until they are golden brown.
- Transfer the warm biscuits to a wire rack over a baking tray. Dust with a little icing sugar. Set aside to cool completely. Dust generously with more icing sugar.
Texture of the mixture at Step 4:
Texture of the dough at Step 6:
Golden brown biscuits at Step 8:
Dust with icing sugar and enjoy (Step 9):
Traditional Greek Shortbread Biscuits for you to enjoy
Storing Traditional Greek Biscuits
Once you have made a delicious batch of Traditional Greek Biscuits, you need to simply store them in an airtight container. Make sure your container is large enough to house the remaining biscuits as overlapping them tends to cause breakages.
These Greek Biscuits keep for about a week (unrefrigerated, and away from direct heat) - if they last that long!
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