Name: Anonymous Cafes Greek Cookies Recipe
Cook time: 3 h
Total time: 3 h
Yield: 24 servings
Cuisine: Greek
Ingredients: 1 cups unsalted butter, room temperature; 0.5 cups granulated sugar; 1 unit eggs; 1 tsp vanilla extract; 1 tbs orange zest; 2.25 cups all-purpose flour; 1 tsp baking powder; 0.25 tsp fine sea salt; 1 unit egg yolk (for egg wash); 1 tsp milk (for egg wash); 2 cups all-purpose flour; 1 tsp baking powder; 0.25 tsp fine sea salt; 0.25 cups unsalted butter, melted and cooled; 0.75 cups granulated sugar; 2 unit large eggs; 1 tsp vanilla extract; 0.75 cups almonds, toasted and coarsely chopped; 1 tsp orange zest (optional); 1 cups unsalted butter, room temperature; 0.5 cups powdered sugar (plus extra for dusting); 1 unit egg yolk; 1 tsp vanilla extract; 0.5 tsp almond extract (optional); 2.5 cups all-purpose flour; 0.25 tsp fine sea salt; 0.25 cups slivered almonds (toasted, for garnish); 0.5 cups olive oil; 0.25 cups vegetable oil; 0.5 cups granulated sugar

Method

Koulourakia (Greek Butter Cookies)

Make the dough

In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy, 3–4 minutes. Beat in 1 whole egg, 1 tsp vanilla extract and 1 tbsp orange zest until incorporated.

In a separate bowl whisk together 2 1/4 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp salt. Gradually add dry ingredients to the butter mixture and mix until a soft, slightly sticky dough forms. Do not overmix.

Shape cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Pinch off small pieces of dough (~1 tbsp), roll into 5–6 inch ropes, then form into traditional twisted rings or braids, pressing ends to seal. Alternatively shape into simple twists or S-shapes. Place 1 inch apart on prepared sheets.

Egg wash and bake

Beat 1 egg yolk with 1 tsp milk and brush over each cookie for shine. Bake 12–15 minutes or until edges are lightly golden. Remove to a wire rack to cool slightly.

Biscotti (with nuts)

Prepare batter

Preheat oven to 350°F (175°C). Toast and roughly chop 3/4 cup almonds. In a bowl whisk together 2 cups flour, 1 tsp baking powder and 1/4 tsp salt. In a separate bowl combine 3/4 cup granulated sugar with 2 large eggs, 1 tsp vanilla and 1/4 cup melted cooled butter; beat until combined.

Fold dry ingredients into wet until a sticky dough forms, then fold in chopped almonds and 1 tsp orange zest (if using).

Shape and first bake

Line a baking sheet with parchment. Shape dough into a log about 12 inches long and 2 inches wide. Flatten top slightly. Bake 25–28 minutes until light golden and set. Remove and cool 10 minutes on the pan.

Slice and second bake

Reduce oven to 325°F (165°C). Transfer log to a cutting board and slice on the diagonal into 1/2-inch thick slices. Place cut side up on the baking sheet and bake 10–12 minutes, flip and bake another 8–10 minutes until crisp and golden. Cool completely on a rack.

Kourabiedes (Almond Butter Cookies)

Make almond butter batter

Preheat oven to 350°F (175°C). In a large bowl beat 1 cup room-temperature unsalted butter with 1/2 cup powdered sugar until fluffy, about 3–4 minutes. Beat in 1 egg yolk, 1 tsp vanilla extract and 1/2 tsp almond extract (if using) until smooth.

Whisk together 2 1/2 cups all-purpose flour and 1/4 tsp salt. Gradually add flour to butter mixture until a soft dough forms. Fold in 1/4 cup toasted slivered almonds for texture.

Shape and bake

Form dough into small mounds or crescents about 1 inch thick and 1.5 inches across; alternatively roll into small logs and cut. Place on parchment-lined baking sheets about 1 inch apart. Bake 12–15 minutes until the bottoms are lightly golden but tops remain pale.

Cool and dust

Cool cookies on the sheet for 5 minutes then transfer to a rack to cool completely. When cool enough to handle, generously dust with additional powdered sugar to coat. Store in an airtight container; cookies will mellow and soften slightly over 24 hours.

Melomakarona (Honey Walnut Spice Cookies)

Prepare dough base

Preheat oven to 350°F (175°C). In a large bowl whisk together 1/2 cup olive oil, 1/4 cup vegetable oil and 1/2 cup granulated sugar until sugar begins to dissolve. Stir in 1/2 cup fresh orange juice, 1 tbsp orange zest and 1 tbsp cognac or brandy (if using).

Dissolve 1 tsp baking soda in the orange juice mixture (it will foam). Add 1 tsp ground cinnamon and 1/4 tsp ground cloves. Gradually fold in 3 cups all-purpose flour and 1/4 tsp salt until a soft, slightly sticky dough forms. Fold in 1 cup chopped walnuts, reserving a small amount for garnish.

Shape and bake

Portion dough into walnut-sized oval patties (about 1.5 tbsp dough each) and place on parchment-lined baking sheets. Use a fork to make light crisscross impressions on top and press a few walnut pieces for garnish. Bake 20–25 minutes until golden brown. Remove to wire rack.

Make syrup

While cookies bake, combine 1 cup honey, 1/2 cup water, 1/4 cup sugar and 1/2 tsp ground cinnamon in a small saucepan. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Keep warm (do not boil vigorously).

Soak cookies

When cookies are warm (not piping hot), dip each cookie briefly into the warm honey syrup for 2–3 seconds, turning to coat both sides, then place on a rack with a tray underneath to catch drips. Let cookies absorb syrup for 30 minutes. Sprinkle with extra chopped walnuts and allow to cool completely before serving.