Kourabiedes delicious, aromatic and with a lot of almonds. A tweaked version of the famous kourabiedes of N.Karvali. The process is simple and the essential ingredients of the recipe is good butter, minced & roasted almonds in bulk, and good sprinkle with plenty of icing sugar.
Take care not to overcook because they harden.
Yours!
Take care not to overcook because they harden.
Yours!
| work: 40′ | time: 2h:00′ | medium: |
Ingredients (48 small kourabiedes)
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In the mixer and on high speed, beat the softened butter well for 10′ until it turns white. Then add the sugar and continue beating for another 10′ till the ingredients are homogeneneous and the sugar melts. |
Add the yolk and brandy, beating at a lower speed, and immediately after add the roasted almond. |
In the bowl with the flour mix the baking powder, vanilla and baking soda. You begin to add the flour mixture to the mixer. In this phase change accessory in the mixer because the dough begins to be firmer. |
The dough will be soft, supple and full of almonds. Take a small amount and mold small kourabiedes balls or stars, cut with dough cutters. |
Place them in the oven sheet, covered with greaseproof paper. Bake in preheated oven at second from bottom position in resistors and at 180°C (356°F, Gas:4.2) for 35′-40′ just to be browned underneath. Remove them and place them hot in large bowl with powdered sugar to be well sugared. |
When we get them out of the oven and as they are warm spray with rosewater, optional.
Spread them on a platter in a single layer and sprinkle again with a sieve with caster sugar. Repeat the next layer.
