Thursday 16 October 2014

ALMOND BUTTER COOKIES (kourambiethes)



Fay's kourabiedes 

Ingredients 


500g unsalted butter, at room temperature 

100g icing sugar

2 egg yolks 

1 egg

1 teaspoon vanilla extract

1tsp of baking powder

230g almond meal

100g of chopped roasted blanched almonds 

1kg self rising flour

60g of brandy 

For dusting 

Vanilla sugar 

Extra confectioners´ sugar, for coating

 Some rose water 


In a large bowl, beat butter and sugar until creamy and smooth. Add the egg yolks slowly one at a time and add the egg mix well then add almond meal and beat well. Add the vanilla extract the brandy and baking powder.

Slowly add the flower, 1 cup at a time and then the chopped  almonds. Mix just until it becomes a soft dough 

Gather into a ball, wrap in plastic and refrigerate at least half hour.

Preheat oven to 80*

 Line a baking tray with parchment paper.

Roll portions of cold dough between your palms to form balls. Or use a cookie cuter Place 1-inch apart on lined baking tray.

Bake for 20 to 30 minutes, until they are a bit golden and cracked. Using a spray bottle spray the kourabiedes with rose water and while got roll in some extra confectioners´sugar mixed with the vanilla sugar to coat.

These cookies freeze well unbaked. When you need them, just line them up on a parchment-lined or greased baking tray, thaw, and bake.

Yields 3 to 4 dozens, depending on the size




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