This recipe for Lenten Koulourakia (koo-loo-RAH-kyah) was given to me by
Maria Athanasiou, a dear friend and adopted Aunt of my family. Her recipe uses vegetable oil and wine to flavor the twists, and produces a crisp and delicious cookie that is perfect for dunking in coffee.
Maria recommends baking at 400 degrees but I found that in my oven, 375 worked better. You can try both temperatures and see which works best for you.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: About 60 pieces
- 8 cups all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1-1/2 cups vegetable oil
- 1-1/2 cups granulated sugar
- 1-1/2 cups red or white wine (I used sweet Mavrodaphne)
- 1/2 cup toasted almonds, chopped finely
Preheat the oven to 375 degrees.
Sift the dry ingredients together in a bowl and set aside.
Using a hand mixer or a stand mixer fitted with the mixing paddle, beat the sugar with the oil and wine on medium high speed for about 5 minutes.
With the mixer running, slowly incorporate the dry ingredients into the wet until a smooth dough forms. Add the chopped almonds and incorporate well.
Transfer the dough to a lightly floured surface and gently knead. If the dough is still very sticky, you can add a bit more flour. Allow the dough to rest a bit before shaping.
To shape the cookies, pinch off a piece of dough about the size of a walnut. Roll out a cord or thin tube of dough about the length of a dinner knife. Fold in half then twist two times.
If you’d like, you can also roll out the dough into ½ inch thick sheets and use a cutter to shape your cookies.
Bake in a preheated 375 degree oven for about 15 minutes or until nicely golden brown.