Fasting Christmas Cookies (Koyramiedes)

Directions

Sift the flour to make it more airy and to avoid any lumps in the dough. If you don't have peeled almonds, you can boil them for 2-3 minutes and then easily peel them and leave them to dry well. Coarsely chop them by breaking them in a bag with the help of a wooden spoon or a heavy object. I don't prefer to break them in the blender because it turns some into powder and leaves some whole.

In a bowl, put the olive oil, vegetable oil (which we have placed in the fridge a few hours before), orange juice, and baking soda dissolved in it (be careful as it foams). Add the coarsely chopped almonds, cognac, vanilla beans, powdered sugar, and mix well. Then, gently add the flour.

We will have a soft, pliable dough that will not stick to our hands. Mold our cookies into small balls and bake them in the oven at 180 degrees for about 20 minutes (until they take on a golden light color). Be careful! Do not bake them for too long, or they will turn light brown and become dry like biscuits!

Once we take them out of the oven, while they are still warm, we place them on a rack and sprinkle them with confectioner's sugar. We do this process when they come out of the oven because the liquid we pour evaporates easily, and the essence of the flower remains. In a bowl, mix the remaining confectioner's sugar with 1 vanilla capsule.

Once they have cooled very well, we sprinkle them generously with the powdered sugar. Enjoy!