This is my first year being gluten-free during the holiday season. The hardest thing is resisting those delicious almond cookies with powdered sugar.
After messing around in the kitchen with my son, we came up with the perfect recipe. They don't taste like my mother-in-laws, but they satisfy the craving. Make sure to use a kitchen weight to measure your Ingredients. It makes a difference.
There are different shapes that kourambethes can take - Cresent moon or round. My kids decided it was going to be easier to make round teaspoon size balls pressed down lightly. They especially enjoyed making designs in the powdered sugar before eating! 🎄
Serves: 25-30 cookies
Ingredients:
250 grams unsalted Country Crook plant based butter
360 grams Namaste Perfect Flour Mix
80 grams powdered sugar
1 Tablespoon Ouzo
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup toasted chopped almonds
Directions:
Preheat oven to 400 degrees Fahrenheit.
Line a baking tray with baking paper.
Beat butter and powdered sugar.
Add remaining ingredients and stir to combine.
If your dough is to sticky to roll, add more flour.
Roll dough into crescent shape and place on baking tray.
Bake for until browned. Cooking time will vary depending on oven type.
Remove from oven and cool on tray.
Dust liberally with powdered sugar.
Enjoy!
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