Kourabiedes (κουραμπιέδες)Dec 7th, 2010 | By Peter Minakis | Category: Almonds, Baking, Christmas, Cookies, Dessert, Featured, Festive, Greek, Sweets
These cookies are fantastically simple in ingredients, not too difficult and I don’t think I’ve met one person that doesn’t like them. What’s not to like about butter, roasted almonds and icing sugar?
(recipe is for 2 baking trays/80 cookies)
1 lb. unsalted butter, clarified* and room temperature
1 cup icing sugar
2 egg yolks
3/4 cup vegetable oil
2 cups of roasted almonds, coarsely chopped
1 shot of brandy
2 tsp. vanilla extract
1 heaping Tbsp. of baking powder
5 cups of of all purpose flour, sifted
Extra icing sugar for powdering (about 2 cups)
- Using a mixer and a large bowl, cream your butter, oil and sugar. Add the egg yolks and continue to mix.
- Add your brandy to a large glass and then add your baking powder and stir it until dissolved. Now pour this mixture, along with the vanilla extract and continue mixing until blended in.
- Start kneading with hands the mixture and s-l-o-w-l-y add the flour to the mixture until all the flour has been absorbed. Add the almonds and knead them into the dough mixture.
- Using your hand, grab a piece of dough the size of a walnut and form them into the shape of choice crescents or patties). Place each formed cookie on a baking tray lined with parchment paper. Repeat process until all dough has been shaped into cookies.
- Bake in a pre-heated 350F oven (middle rack) for 25 minutes for each batch. Allow the cookies to cool until you are able to handle ((on the tray is fine).
- Place about 2 cups of icing sugar in a large bowl and place the a cookie in the sugar and cover to coat. Place in your serving platter and repeat with the remaining cookies. Now place some more icing sugar in a sifter and generously dust the Kourabiedes with more icing sugar until well-coated.
- The cookies can be stored in a sealed container, in a cool, dry place and they’ll keep for 3 months.*Clarify the butter by melting it over medium heat then remove from heat and allow to cool in the fridge until solid. Now poke a hole into the solid butter and carefully pour out the water that’s underneath. What you have left is clarified butter (you may also use/buy ghee).
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