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Gluten Free Kourabiedes – Greek Christmas Cookies

Yields30 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

This recipe is simple and is the same whether you make it with gluten-free flour or with gluten. The secret is of course...

for dough
 500 g sifted gluten-free flour (better gf flour for pastries)
 250 g cow's butter (out of the fridge for a few hours so that it softens enough)
 ⅓ cup sugar
 150 g ground almonds
 1 tsp vanilla extract
 ½ tsp salt
for decoration
 flower water suitable for food (optional)
 icing sugar
1

Beat the butter well with a mixer to make it foamy.

2

Add the sugar, vanilla and salt and continue beating.

3

Add into this, sifted flour little by little, continuing with the mixer.

4

Once homogenized, add the ground almonds and mix so that it goes throughout mixture.

5

Since dough will now be quite firm, continue by hand.

6

Leave the dough for an hour or two in the fridge.

7

Preheat the oven to 180°C/350°F.

8

Laying greaseproof paper on 2 pans, shape kourabies and place them on pan, at a distance from each other. The dough makes about 25-30 pieces.

9

Bake for about 25 Minutes at 180°C/350°F.

10

Wait for them to cool down very well.

11

Spray them with flower water and sprinkle with icing sugar.

Nutrition Facts

Servings 0