Greek Egg Biscuits

These Greek egg biscuits, known as koulourakia, are delicate, braided cookies. They're perfect with coffee or tea and are traditionally served at Easter.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 75 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon vanilla extract
• 2 cups unsalted butter
• 3 tablespoons baking powder
• 0.5 teaspoon salt
• 0.25 cup sesame seeds
• 5.5 cups all-purpose flour, or more as needed
• 5 large eggs, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

Step 2

Combine flour, baking powder, and salt in a bowl.

Step 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.

Step 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.

Step 5

Beat remaining egg in a small bowl. Brush onto braids for glaze and sprinkle with sesame seeds.

Step 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.