by.George Portokalakis
Kourabiethes: Delicious very rich and tasty traditional buttery cookies that are made in Greece for hundred of years by all mothers , grand mothers and the house ladies for Christmas, weddings and other occasions and melt in the mouth good.
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Kourabiethes: Delicious very rich and tasty traditional buttery cookies that are made in Greece for hundred of years by all mothers , grand mothers and the house ladies for Christmas, weddings and other occasions and melt in the mouth good.
A cookie for the soul!
A kind of shortbread (texture very rich)
with the addition of brandy and almonds.
This sugar cookie is a butter and almond cookie, filled with crunchy
pieces of almond, coated with sugar. It is popular to all ages, young and old
alike.
Leave them until cold and then roll them in plenty of soft icing sugar.
Need a lot of powder (icing) sugar packed around them.
Recipe makes about 50 cookies! If you want to make a smaller amount,
halve the ingredients.
Ingredients
Ingredients
500g
milk butter
500g blanched almonds, chopped coarsely and roasted
2 egg yolks
200g sugar
100g brandy
1000g plain flour bolting
500g icing sugar
Rose water
1 teaspoon salt
Directions
500g blanched almonds, chopped coarsely and roasted
2 egg yolks
200g sugar
100g brandy
1000g plain flour bolting
500g icing sugar
Rose water
1 teaspoon salt
Directions
Preheat oven to 340 degrees / 170°C.
Line 2
flat baking trays with baking paper.
Chop the almonds
coarsely in halves or smaller pieces that you will taste and crunch.
Roast the
almonds, with care stir them in the frying pan until they just start to take
colour, then remove them from the heat and place on a plate until needed.
Be careful not to
be burned as they will give a burnt flavour.
Warm butter
and mix with 1 cup sugar until very light and fluffy.
Stir the
2 egg yolks and brandy.
Mix in
the flour a little at a time until dough no longer sticks to your fingers.
Add a tea spoon of salt
Add a tea spoon of salt
Mix
almonds in while mixing in flour.
Knead
well until dough is smooth and can easily be rolled into balls.
Take
small pieces of dough using 1 tablespoon dough per biscuit and
shape into balls or small different shape biscuits as crescents, stars etc.
Place on baking trays,
allowing room for spreading. Bake for 20 minutes or until light golden brown.
Stand for 5 minutes on trays until firm.
Stand for 5 minutes on trays until firm.
While
still warm, sprinkle them with rose water.
Coat warm
biscuits, 1 at a time, in sugar.
Roll in
powder (icing) sugar and set on a tray or plate.
Use the
remaining sugar to sift over top until well covered.
Questions? Feel free to contact: info@portoclub.gr
Questions? Feel free to contact: info@portoclub.gr
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