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1996 honorable mention: kourambiethes (almond shortbread)
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| Artist: |
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| Categories: |
Bakery, Cookies & Bars, Desserts, Eastern European, Greek, Pastry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Blanched almonds | | 1
| lbs | Unsalted butter, softened | | 1
| lbs | Confectioners' sugar | | 2
| | Egg yolks | | 3
| tbsp | Cognac | | 1
| tsp | Vanilla extract | | 3
| cup | Cake flour | | 1/2
| tsp | Baking powder |
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Procedures:
| 1 | Bess gallanis hayes of winnetka, illinois won an honorable mention in the 1996 chicago tribune annual holiday cookie contest with these greek almond shortbread cookies. | | 2 | Heat oven to 350°F. | | 3 | Spread almonds in single layer on baking sheet. | | 4 | Bake, stirring occasionally, until lightly toasted, about 10 minutes. | | 5 | Remove from oven; cool, then chop coarsely. | | 6 | Beat butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes. | | 7 | Add 3 tablespoons of the confectioners" sugar; continue beating 3 minutes. | | 8 | Add egg yolks, cognac and vanilla; beat until smooth. | | 9 | Beat in almonds, flour and baking powder until mixed well. | | 10 | (if dough is too soft to handle, add additional flour). | | 11 | Shape scant tablespoons full of dough between palms into round balls or crescents. | | 12 | Bake on ungreased baking sheets until set and very pale golden in color; 15 minutes. | | 13 | Remove cookies to cooling rack. | | 14 | Place remaining confectioners" sugar into sifter. | | 15 | While cookies are still hot, sift confectioners" sugar over tops. | | 16 | Repeat twice at 20-minutes intervals. |
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