Greek Egg Biscuits
Description
These Greek egg biscuits, known as koulourakia, are delicate, braided cookies. They're perfect with coffee or tea and are traditionally served at Easter.
Ingredients
•
5 1/2 cups all-purpose flour, or more as needed
•
3 tablespoons baking powder
•
1/2 teaspoon salt
•
2 cups unsalted butter
•
1 cup white sugar
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5 large eggs, divided
•
1 tablespoon vanilla extract
•
1/4 cup sesame seeds
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2
Combine flour, baking powder, and salt in a bowl.
3
Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and beat on medium speed for 10 minutes. Add 4 eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat in flour mixture until a soft, cohesive dough forms; add more flour if dough is too soft to handle easily.
4
Break off 1-inch lumps of dough and roll on a floured surface into 1/4-inch-thick ropes, about 7 inches long. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Transfer braids to the prepared cookie sheets, placing them 1 inch apart.
5
Beat remaining egg in a small bowl. Brush onto braids for glaze and sprinkle with sesame seeds.
6
Bake in the preheated oven for 20 to 25 minutes. Let cool on the sheets for 10 minutes, then remove to wire racks to cool completely.