Olive oil kourabiedes with almonds (fasting/vegan)
Cooking time20 minutes
Prep time30 minutes
Servings50 portions
Ingredients
For the dough
- 400 g flour
- 200 ml Altis Classic Olive Oil
- 130 ml sparkling water
- 105 g granulated sugar
- 30 g dried breadcrumbs
- 100 g roasted almonds, roughly chopped
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp nutmeg
- 1 capsule vanillin
For the syrup
- 300 ml water
- 220 g granulated sugar
- 2 Tbsp rosewater
You will also need
- 400 g icing sugar
- 1 Tbsp cornflour
Instructions
EXECUTION
- Preheat the oven to 175°C.
- In a bowl, stir together the olive oil, sparkling water and sugar for 2 minutes. Add the vanillin, nutmeg, baking soda and baking powder, and mix well.
- Add the flour, dried breadcrumbs and almonds, and knead until the dough is no longer sticky.
- Shape the dough into kourabiedes (about 20-25 g), place them on a baking tray lined with greaseproof paper and bake for about 20 minutes at 175°C.
- Boil the ingredients for the syrup for 3-4 minutes and soak the hot kourabiedes in it.
- Leave the kourabiedes to dry on a rack for 1-2 hours. Sift the icing sugar into a bowl with the cornflour and dredge the kourabiedes in it.
If you like, add a little lemon zest to the dough
