Greek Christmas Almond Snowballs-Koyrabiedes


2 cups almond slivers

2 cups of grated Indian coconut

4 tablespoons coconut oil

2 tablespoons honey

1 teaspoon vanilla extract

1 small pinch of salt

20 raw almonds, blanched slivered or toasted

Zeitpunkt der Ausführung
10 minutes
Warm up the coconut oil to turn it into liquid.
Add in the food processor the almond slivers and mix it to make a powder.
Add in the almond powder 1 cup of Indian coconut, honey, vanilla extract, coconut oil, a small pinch of salt and some water, if needed, and mix thoroughly.
Take a whole almond and 1 tablespoon of the dough. Place the almond in the middle of the dough and shape the dough until a ball – “kourabies” – is formed, with the almond in its center.
Place each kourabies in the rest of the Indian coconut and then place it on a serving platter.
Repeat the same process for the whole mixture and almonds. Keep the coconut kourabiedes in the fridge.
*Die im Rezept angegebenen Gramm sind Richtwerte.
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