These tasty twists can be found in nearly all Greek homes around Easter time, as they are the traditional Greek Easter cookie. However, many Greeks make them year round for dipping into coffee or tea. My kids love to dunk them into glasses of milk! They are often made in large batches in order to have plenty to share with family and friends. Koulourakia are similar to biscotti as they are not very sweet and they have a crumbly texture but are slightly softer. When being baked, their aroma of vanilla and oranges fill the home. Made with simple ingredients, they make the perfect treat!
Makes approx. 75 cookies
- 6 egg yolks
- 2 cups sugar
- 1 1/2 cups softened unsalted butter
- 1/2 cup milk
- rind from one medium size orange
- 2 teaspoons pure vanilla extract
- 5 cups flour
- 5 teaspoons baking powder
- sesame seeds for sprinkling over top of egg glaze (optional)
For the Egg Glaze:
- 2 beaten egg yolks
- 1 tablespoon of cold water
These cookies can me made using an electric mixer however, I make them the ‘old fashion way’ using a bowl, whisk and my hands. In a large bowl, beat the egg yolks with a whisk slowly adding the sugar. Then whisk in the softened butter, milk, orange rind and vanilla. Whisk the wet ingredients until they are smooth. Then add the flour and baking powder. Using your hands, mix the wet and dry ingredients to form the dough. Place the dough on a clean surface and knead until smooth and soft. Begin forming balls using 1 tablespoon of the mixture per ball. Roll out the dough balls into rope like portions, fold over in half and twist or spin the rope around and around to create a swirl. In a small bowl make the egg glaze by incorporating the beaten egg yolks and cold water. Brush the glaze over the koulourakia, sprinkle with sesame seeds and place them on a baking sheet. Bake in a 350 degree F oven for 25 minutes or until golden.