Lenten Koulourakia (Greek cookie twists) with Wine

This 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.

5 from 2 votes
Lenten Koulourakia (Greek cookie twists) with Wine
Course: Dessert
  • 8 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1-1/2 cups vegetable oil
  • 1-1/2 cups granulated sugar
  • 1-1/2 cups red or white wine
  • 1/2 cup almonds toasted, finely chopped
  1. Preheat the oven to 375 degrees.
  2. Sift the dry ingredients together in a bowl and set aside.
  3. 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.
  4. With the mixer running, slowly incorporate the dry ingredients into the wet until a smooth dough forms. Add the chopped almonds and incorporate well.
  5. 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.
  6. 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.
  7. If you’d like, you can also roll out the dough into ½ inch thick sheets and use a cutter to shape your cookies.
  8. Bake in a preheated 375 degree oven for about 15 minutes or until nicely golden brown.

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