Kourabiedes, these Greek almond shortbread crescents, is a typical dessert widespread throughout Greece, classified as traditional confection and usually prepared for Christmas.
Traditionally, kourabiedes are made with plenty of butter. I would like to propose a very simple and quick recipe for fluffy and fragrant kourabiedes without butter but with vegetable oil and white wine. The wine and almonds contained, give them a very nice aroma and full taste. Yes, they lack this rich smell of butter, but it is just as tastefull, and do not forget, with far fewer calories! It is ideal for those who, for health reasons, avoid butter, but also for those who are fasting.
Almonds are the most nutrient-dense kind of nuts. Once 1/4 cup almonds, has almost as much calcium, as 1/4 cup milk; almonds are so important to fight osteoporosis. Also, a handful of almonds contains 35% of the recommended daily amount of vitamin E, which is a powerful antioxidant that neutralizes free radicals and prevents the formation of plaque. Finally, almonds have anti-aging, anti-inflammatory and healing properties. It is an excellent source of magnesium, a good source of protein and fiber and provide potassium, calcium, phosphorus, iron and polyunsaturated fats.
Preparation time: 30 minutes
Baking time: 35-40 minutes
Servings: 45-50 pieces
- 2 ¾ cups vegetable oil (such as corn oil, or canola oil)
- 1 ½ cup dry white wine
- ¼ teaspoon vanilla essence
- 7 tablespoons icing sugar (for the dough)
- 1 kilo (2lbs 3.2oz) of self-rising flour
- roasted almonds, chopped
- 600-700gr. (1.5lbs) of icing sugar (for sprinkling)
- flower water (optional)
- In the food processor mix corn oil and sugar until the sugar melts.
- Add the wine and stir again.
- Pour the flour a little at a time, and vanilla. Knead until you do not need more flour. It might not need the whole kilo.
- Finally add the almonds and integrate in the dough.
- Give them the size that you want, and by using your hands, or cookie cutters give them the desired shape.
- Bake in preheated oven to 180 ° C, in a baking pan lined with greaseproof paper, for 35-40 minutes, until lightly browned.
- Optionally, you can sprinkle with some flower water when they are still a bit lukewarm.
- When they have cooled completely sprinkle with powdered sugar.
- Store in a airtight container.
The recipe for Kourabiedes without butter is adapted from the book “Opsopoion Manganeiai, monkish Cooking”, by Archimandrite Dositheos, Edition Monastery Tatarna.
Nutritional Facts per Serving
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