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Kourambiedes
Greek shortbread cookies. |
Ingredients:
| 1/4 |
lb |
Almonds |
| 1 |
Teaspoon |
Baking Powder |
| 3 |
Tablespoon |
Brandy |
| 1/2 |
lb |
Butter (Unsalted) |
| 1/2 |
Cup |
Caster Sugar |
| 2 |
Whole |
Egg Yolks |
| 2 |
Cup |
Flour |
| 2 |
Cup |
Icing Sugar |
| 1-2 |
Tablespoon |
Rose Water |
| 1 |
Teaspoon |
Vanilla |
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Directions:
- Cream the butter, gradually add the caster sugar and beat together until light and fluffy.
- Beat in the egg yolks one at a time, then the vanilla and gradually add the brandy.
- The almonds can be skinned or not, whichever way you prefer, toast them lightly and chop roughly.
- Sift the flour with the baking powder and add to the butter mixture with the almonds.
- Knead it lightly, it should be quite a firm consistency.
- Take walnut-sized pieces, pat them into a ball and then flatten slightly between your palms and place them on a floured baking sheet.
- Alternatively, flatten half of the pastry on to a board, about 2 cm thick, and press half-moon or star shapes out of it with pastry cutters.
- Repeat until all the pastry is finished. Bake in a pre-heated oven, 375 F/ 190 C, for 20-25 minutes.
- Sprinkle with the rose water as soon as they come out of the oven.
- Sift about a quarter of the icing sugar onto a large platter, place the kourabiedes on it, while still hot, and sift the remaining icing sugar all over the top.
- In a dry climate they survive well for 2-3 weeks, but in a damp climate, where they may lose their crispness after a week, they are best kept in a biscuit tin.
- Allow 2 kourambiedes per person!
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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