TAHINOPITES: Tahini, Cinnamon, and Walnut Cookies, in Lemon Syrup

Saturday April 13th, 2019Saturday April 13th, 2019 aglaia 1 Comment

Traditionally made in Cyprus before Easter, during the spring Lent – when all foods deriving from animals are prohibited – tahinopites are 6-7-inch round, syrupy breads, coiled and stuffed with a tahini mixture. As the coiled tahinopites bake, the thin layer of dough cracks and the stuffing oozes out, caramelizing; these crunchy, darkened, sugary tahini bits are the best bites.

Why not have more of the best parts of the pie? I decided to shape the dough differently in order to increase the caramelized area. The results are bite-size, cookie-like tahinopites — a kind of Eastern Mediterranean Cinnamon Rolls. It is important to get the highest quality tahini paste for these cookies. They taste best made a day in advance. As they cool, they absorb and fully incorporate the lemony syrup.

Adapted from Mediterranean Vegetarian Feasts

Makes about 56 cookies

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Kean Amygdalota (Flourless Almond Cookies)

Tuesday June 9th, 2015Monday September 6th, 2021 aglaia 3 Comments

The flourless almond cookies of Kea are traditional festive treats prepared for weddings and christenings and for other joyous family occasions. They are the perfect kosher-for-Passover sweet, as a participant in our classes pointed out, watching my neighbor Zenovia prepare amygdalota.

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Most people now use blanched almonds, but I find that, although less attractive, cookies made with whole, un-skinned nuts are equally delicious, not to mention a bit less labor-intensive — if you’re starting from the harvest-field. (more…)

Saffron, Allspice and Pepper Biscuits

Tuesday June 9th, 2015Sunday April 10th, 2022 aglaia Leave a comment

The week before Easter it is customary throughout Greece to bake biscuits; but these bright yellow, spicy ones from the island of Astypalaia were very different from the sweet, laden with eggs cookies I was familiar with… Read MORE

I start with the baking-powder version, a variation on the original yeasted biscuits, which produces very good results quite fast. If you want to make a more interesting yeasted one as it was the custom in the old days, use my recipe for Yogurt Bread adding the saffron diluted in the milk, as I describe below, and the other spices (allspice, nutmeg and pepper). Make the dough, omitting the stuffings, and when it has risen form into doughnut-like paximadia or smaller biscuits. Sprinkle with caraway seeds, if you like.

These biscuits are great as snacks, with coffee or drinks, and are an ideal accompaniment to soft cheeses, both sweet and creamy ones, like manouri and ricotta, and sharp ones, like Gorgonzola, Roquefort or any other blue

Makes about 56 biscuits

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Amygdalota: Lemon-scented, Stovetop Flourless Almond Cookies

Tuesday June 9th, 2015Monday September 6th, 2021 aglaia Leave a comment

Traditionally these fragrant cookies are scented with orange flower water, but I prefer to use the very aromatic zest of my lemons. They can also be made with tangerines, when in season. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.

See also the Flourless Kean Almond Cookies

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Makes About 50 Cookies (more…)