Greek Easter cookies

Greek Easter cookies

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 66 kcal
, Fat: 3 g
, Carbohydrate: 8 g
, Protein: 1 g


40 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cookie dough

125 g butter, soft
125 g sugar
1 vanilla pod, cut open lengthwise, seeds scraped out
1 pinch salt
1 orange, rinsed with hot water, dabbed dry
1 egg
300 g white flour
1 tsp baking powder

To shape the cookies

1 egg yolk
1 tbsp milk or water
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How it's done

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Cookie dough

Place the butter in a bowl. Beat in the sugar, vanilla seeds and salt using the whisk on a hand mixer, continue to beat for approx. 2 mins. Finely grate the orange zest into the mixture, squeeze out ½ of the juice and set aside. Mix in the egg and continue to beat until the mixture becomes lighter in colour. Mix in the orange juice. Combine the flour and baking powder, quickly add to the egg mixture and mix together to form a dough. Cover the dough and leave to rest for approx. 30 mins.

To shape the cookies

Shape one walnut-sized portion of dough into a thin roll, twist and place on a baking tray lined with baking paper, repeat these steps with the remainder of the dough. Whisk together the egg yolk and milk, brush the pieces of dough with the egg wash.

To bake

Approx. 30 mins. in the centre of an oven preheated to 160°C. Remove from the oven, transfer to a cooling rack and leave to cool.

Good to know
Tip: Sprinkle with sesame seeds before serving.
Note: This is a twist on the Greek Easter cookie "Koulourakia Passhalina" and not the original recipe.

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