These Honey, Peanut butter, Chocolate and Pastelli Cookies are nistisima (Lenten) made with peanut butter, honey, sunflower oil, dark sugar and flour. After making the dough, I made three different kinds by adding chocolate and two types of pastelli in them.
Amygdalota, take their name from amygdala, which mean almonds in Greek and are no bake Greek cookies from the Greek islands made with blanched almonds and sugar. They are dipped in rose water and then coated with icing (confectioners’) sugar.
Kourabiedes are Greek cookies, similar to shortbread cookies which are flavoured with vanilla, filled with toasted almonds and when baked they are coated in icing sugar.
These spiced carob cookies were made with bitter chocolate and ginger. They have a chocolatey taste due to the chocolate but also due to the carob syrup.
Moustokouloura, pronounced Moo-stoh_KOU_lou-ra, are Greek cookies made with either fresh grape juice or petimezi, which is concentrated grape syrup.
Koulourakia Paschalina are Greek Easter Traditional Cookies, which are usually prepared a few days before Easter. Like most cookie recipes, this one as well has a lot of variations. In others they add orange juice and orange rind, in others they do or do not add ammonia carbonate of baking soda, in others they add almonds, in others they add sesame seeds etc.
Two recipes for Kourabiedes: the classic ones, which are Greek shortbread cookies and Phoinikota, which are the Cypriot ones, filled with dates, nuts and spices.