The Kourabiethes are the best known, loved and popular sweets in various forms and names in all Central Europe, Austria, Germany, and in some Eastern European countries such as the Czech Republic, Slovakia and Hungary.
In Greece is the most favorite Christmas dessert and although at first glance the sugared biscuit, crescent, circular or a mouthful, seems to be a rather unspectacular goody -only a little powdered sugar sprinkled upon a biscuit- between all the colorful Christmas buttered sweet cookies, truffles or chocolate treats is a clear favorite. The flavor and texture to win: It is a unique combination of butter and nuts and there is also the fact that melt in your mouth and have lovely crisp texture with roasted almond inside.
Follow the steps of the recipe and enjoy the tastiest kourabiedes ever!
Yours!
In Greece is the most favorite Christmas dessert and although at first glance the sugared biscuit, crescent, circular or a mouthful, seems to be a rather unspectacular goody -only a little powdered sugar sprinkled upon a biscuit- between all the colorful Christmas buttered sweet cookies, truffles or chocolate treats is a clear favorite. The flavor and texture to win: It is a unique combination of butter and nuts and there is also the fact that melt in your mouth and have lovely crisp texture with roasted almond inside.
Follow the steps of the recipe and enjoy the tastiest kourabiedes ever!
Yours!
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Announcement Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. The peak of cooking is neither eating nor cooking, but offering food and companionship…»
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Ingredients (~45 Kourabiethes)
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Unrefrigerated the jar with the butter, from the prior. In the mixer, add the butter and powdered sugar. Beat for half an hour at medium speed. |
Meanwhile crush the almonds coarsely. |
In half an hour the sugar-butter mixture will have become a white viscous cream. |
Inside the mixer, add the almonds powder and flour gradually little by little. Continue stirring. |
When the mixture begins to set, change the mixer accessory with a dough hook and continue to partially add the flour until it is all over. |
Add the crushed almonds and rum or brandy. |
Whisk a little more and stop the operation of the mixer. |
Spread with greaseproof paper the large oven baking dish. We take a small amount of dough to mold the palm and we form round biscuits. Pushing with his thumb to create a dent and place them in the pan at a distance. |
Bake in air at 170℃ (338℉, Gas:3.5) for ~20' until browned slightly. Do not overdo. Remove from the oven and let them cool completely. |
In a bowl sift powdered sugar and immerse within 3-4 biscuits, you roll them to get enough powdered sugar everywhere. |
Place them on a platter in a row and on top sprinkle with powdered sugar as much as we want. We continue with the next layer. |
In the Kitchen Stories file, there are many recipes savory and sweet flavors for the Christmas Holidays for those who want to prepare their festive list.
If you want to find them all assembled, go to page Recipes (top left of the site) and select the ones that interest you.
If you want to find them all assembled, go to page Recipes (top left of the site) and select the ones that interest you.
Author Zambia G. Sifaki
