Greek Easter Cookies - Koulourakia lambriatika Recipe
Greek Easter Cookies - Koulourakia lambriatika
Flavors of Greece
Total time: 30 to 60 minutes

Oven temperature: 180°C / 350°F
Prep. time: 15 minutes
Baking time: 16-18 minutes

Difficulty: Easy
Chef's Note
These cookies are closely associated with Easter in Greece, another of the Greek paschal traditions that include dyed red eggs that are given to friends and family. In some villages the blanched almonds are replaced by sesame seeds.
- 450 g (about 4 1/2 cups) flour
- 1/2 cup butter
- 250 ml (1 cup) sugar
- 3 eggs + 1 beaten egg
- 125 ml (1/2 cup) milk
- 1 tsp. baking powder
- Grated zest of 1 lemon or 1 tsp. vanilla
- Blanched flaked almonds
  1. Cream the butter together with the sugar; add the milk and flour alternately, followed by the remaining ingredients except the beaten egg and the almonds;
  2. work the dough with your hands to obtain a soft smooth texture;
  3. form the dough into thin strips about 40 cm long; fold each strip in half and twist to form a coil; seal the ends by moistening them with a drop of water and pressing together to form a ring;
  4. place the cookies on a buttered baking sheet; brush with the beaten egg; sprinkle with almonds;
  5. bake at 180° C (350° F) for about 16-18 minutes;
  6. remove from the oven and let cool.
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