Skip to main content

{Gluten-Free} Kourabiedes for Gabey

Every year we head to the Greek Festival with one of my best friends, Jenn, and her boys. This year was no different. It's always on Labor Day weekend, but we didn't get to go until Monday...and they had run out of a lot of the food items. 

All through lunch, Gabey was excited about going to the pasty booth and getting kourabiedes. They've always been his favorite. This was him at the festival four years ago! I love that powdered sugar nose!

When we finally made it to the pastry booth, they had sold out. We went to the second pastry booth, hoping they still had some. No luck. Gabey was more than a little distraught. So, I did what all good aunties do - I offered to bake some for him! He still thought it was the worst day ever.

I have made a version of these before - using my friend's recipe - but I needed to make them gluten-free this time around and decided to experiment with some other flavors. I made three versions this time!

Ingredients makes approximately 5 to 6 dozen cookies
  • 1 pound butter, room temperature
  • 1 large egg
  • 1 t  pure almond extract
  • 1 t pure vanilla extract, lemon extract, or licorice liqueur* (I was out of Ouzo, so I used Sambuca)
  • 8 tablespoons powdered sugar + 1 to 2 C more for rolling/serving
  • ⅛ t  baking soda
  • 4 ½ C gluten-free flour
  • 1 C hazelnut flour
  • pinch of salt

*Once I had the dough combined, I split it into thirds for this round. To one batch, I added vanilla; to the second batch, I added lemon extract; and to the third batch, I added Sambuca and 1/2 t whole anise seeds.

Preheat oven to 350 degrees F.

Beat butter until lightened and fluffy. Add egg and almond extract, beat until well-combined. Sift powdered sugar and baking soda into the butter-egg mixture. Add flours a little bit at a time until completely incorporated.

This is where I divided the dough into thirds and blended the dough together with a fork, mixing in the additional flavor of lemon extract, vanilla, and Sambuca. If the dough was too sticky, I added a little bit more flour.

To form, roll about 1 to 2 tablespoons of dough into circles or crescents and place on a baking sheet lined with parchment paper or a Silpat mat. These cookies don't expand, so you don't need to space them very far apart. Bake for 20 minutes until lightly browned and firm.

Let cool on the baking sheets for 5 minutes. Move them to a wire rack and let cool completely.

Place powdered sugar to a rimmed dish and add 3 to 4 to it. Very gently roll the cookies to coat with sugar.

Enjoy! My trio surely did...

I delivered two wrapped up for Gabey's lunchbox this morning and handed a container to Jenn with about 6 to 8 of each kind. I hope they like them.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an