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-> [Cookies & Bars, Desserts, Eastern European, Greek] -> [Kourambiedes Recipe] |
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Kourambiedes
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| Artist: |
_ |
| Categories: |
Cookies & Bars, Desserts, Eastern European, Greek |
| Yield: |
50 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Sweet butter | | 1/2
| cup | Powdered sugar | | 1
| | Egg yolk | | 2
| tbsp | Brandy or Cognac, (optional) | | 1
| tsp | Almond extract | | 1
| tsp | Vanilla extract | | 1
| tsp | Baking powder | | 2 1/4
| cup | Sifted cake flour, (or more) | | 3/4
| cup | Ground almonds, toasted | | 1
| lbs | Powdered sugar, sifted |
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Procedures:
| 1 | In electric mixing bowl, whip the sweet butter until it is fluffy and white. | | 2 | Continuing to beat on medium speed, gradually add the ?cup powdered sugar, egg yolk, and flavorings. | | 3 | Meanwhile, sift the baking powder with the flour and gradually add to the batter, mixing by hand and working the flour thoroughly into the mixture before adding more. | | 4 | Mix in ground almonds. | | 5 | Knead until a soft, buttery dough is formed that will stay together when a little is rolled in the palms of your hands. | | 6 | Break off pieces slightly larger than a walnut, then roll into balls, half-moons, or s-curves. | | 7 | Place on cookie sheets allowing an inch between each. | | 8 | Bake on the center rack of a 350°F oven for 12 to 15 minutes or until golden colored, not chestnut. | | 9 | Remove from the oven and carefully lift each kourambie and place on a generous layer of sifted powdered sugar. | | 10 | Immediately sift more powdered sugar over to cover kourambiedes. | | 11 | Allow to cool for 10 to 15 minutes before lifting and rolling to be sure they are evenly coated. | | 12 | May be served in individual fluted paper cups. | | 13 | Modified from a recipe in "the food of greece" by vilma liacouras chantiles |
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