Kourambiedes Recipe
Yield: 50 ServingsRecipe by luhu.jp
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
Directions:
In electric mixing bowl, whip the sweet butter until
it is fluffy and white. Continuing to beat on medium
speed, gradually add the 1/2 cup powdered sugar, egg
yolk, and flavorings.
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. Mix in ground almonds. Knead until a
soft, buttery dough is formed that will stay together
when a little is rolled in the palms of your hands.
Break off pieces slightly larger than a walnut, then
roll into balls, half-moons, or S-curves. Place on
cookie sheets allowing an inch between each. Bake on
the center rack of a 350-degree oven for 12 to 15
minutes or until golden colored, not chestnut. Remove
from the oven and carefully lift each Kourambie and
place on a generous layer of sifted powdered sugar.
Immediately sift more powdered sugar over to cover
Kourambiedes. Allow to cool for 10 to 15 minutes
before lifting and rolling to be sure they are evenly
coated. May be served in individual fluted paper
cups, with a bit of additional powdered sugar sifted
over tops.
Source from luhu.jp
it is fluffy and white. Continuing to beat on medium
speed, gradually add the 1/2 cup powdered sugar, egg
yolk, and flavorings.
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. Mix in ground almonds. Knead until a
soft, buttery dough is formed that will stay together
when a little is rolled in the palms of your hands.
Break off pieces slightly larger than a walnut, then
roll into balls, half-moons, or S-curves. Place on
cookie sheets allowing an inch between each. Bake on
the center rack of a 350-degree oven for 12 to 15
minutes or until golden colored, not chestnut. Remove
from the oven and carefully lift each Kourambie and
place on a generous layer of sifted powdered sugar.
Immediately sift more powdered sugar over to cover
Kourambiedes. Allow to cool for 10 to 15 minutes
before lifting and rolling to be sure they are evenly
coated. May be served in individual fluted paper
cups, with a bit of additional powdered sugar sifted
over tops.
Source from luhu.jp
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