KOURAMBIETHES (GREEK ALMOND SHORTBREADS)
I haven't made this recipe yet. It is posted for the Zaar World Tour 2006. The cookbook I found this recipe in says that Kourambiethes are a Christmas specialty in Greece. Prep time includes 1 hour refrigeration time.
Provided by Kim127
Categories Dessert
Time 1h45m
Yield 22 shortbreads
Number Of Ingredients 10
Steps:
- Gently melt the butter over low heat in a small heavy-based saucepan; without stirring or shaking the pan. Carefully pour the clear butter into another container, leaving the white sediment in the pan to be discarded. Refrigerate for 1 hour.
- Preheat the oven to 325 and line two baking trays with parchment paper.
- Grind the slivered almonds to a medium fine meal.
- In a bowl, sift the flour and baking powder together.
- Using an electric mixer, beat the chilled butter until light and fluffy. Gradually add the icing sugar and combine well. Add the egg yolk, vanilla, and ouzo and beat until just combined. Fold in the flour, ground almonds and the almond meal.
- Shape heaped tablespoons of mixture into crescents, place on the baking trays and bake for 12 minutes, or until lightly colored.
- Remove from the oven and dust liberally with icing sugar. Leave to cool on the trays for 10 minutes.
- Line a baking tray with parchment paper and dust the paper with icing sugar. Lift the warm biscuits onto this and dust again with the icicng sugar. When the biscuits are cool, dust them once again with the icing sugar before storing them in an airtight container.
Nutrition Facts : Calories 176.8, Fat 11.4, SaturatedFat 5.6, Cholesterol 29.7, Sodium 18.4, Carbohydrate 16.8, Fiber 1, Sugar 7, Protein 2.6
OUZO & ROSE WATER KOURAMBIETHES
This is my own version kourambiethes (Greek almond shortbread cookies). When I created this recipe, I was looking for a way to create kourambiethes with less sugar and less cholesterol, which I achieved by using less sugar and no egg yolk. Other changes I made to the traditional kourambiethes recipe are: use of fragrant, dry roasted almonds made into a coarse flour (rather than simply chopped) and a liberal use of ouzo and rose water to play up some accent flavors. Enjoy -- please let me know how yours turn out!
Provided by Chez Jonny
Categories Dessert
Time 45m
Yield 12 cookies, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F (330F for convection ovens). Beat/whip one stick of butter in an electric mixer until fluffy.
- While the butter is being whipped in the mixer, dry roast a generous half cup of slivered almonds in a pan until they come fragrant. Remove from heat. Place the toasted almond slivers into a food processor and process until they are nearly a flour. (Stop just before you reach flour consistency as the heat will cause the oils in the almond 'flour' to coalesce, which you want to avoid. A course flour is the proper point at which to to stop blending.) Place almond flour in a bowl.
- Add 1/4 cup sugar to whipped butter and continue to mix. Add remaining ingredients: 2 egg whites (or 4 tsps of dry egg white + 1/4 cup water), 1 tsp baking powder, 3 tsp ouzo, 3 tsp rose water, dash of vanila extract, 2 cups flour, and almond 'flour.'.
- The result should be just thick enough to handle with your hands after dashing a large spoonful of the mixture with a little flour. Form into a rough ball and flatten just slightly. (If the consistency isn't right, go back and add a little flour or water to the cookie dough if necessary to achieve desired consistency.) Repeat with each cookie, adding cookies to oiled/buttered cookie sheet. The mixture should make about 12 medium to large sized cookies.
- Bake for 15 mins or until the cookies begin forming a slightly golden exterior. After removing from oven, sprinkle with a little (okay, a lot of) powdered sugar.
Nutrition Facts : Calories 566.7, Fat 30.5, SaturatedFat 15.2, Cholesterol 61, Sodium 283, Carbohydrate 63.3, Fiber 3.3, Sugar 13.4, Protein 11.4
GREEK ALMOND SHORTBREAD (KOURABIE)
Mary, a friends Greek neighbour, took the time to show us this recipe. It is a family recipe from her area of Greece. The actual dough has very little sugar as they are dusted heavily in icing sugar once cooked. These are very crunchy and has peices of almonds through out them. The shape is entirely upto the cook, just make sure they are not too large as they will burn on the outside and not cooked on the inside. The dough for each biscuit (cookie) should be the size of a large cherry.
Provided by cookingpompom
Categories Dessert
Time 40m
Yield 50-60 biscuits/cookies
Number Of Ingredients 8
Steps:
- Preheat your oven to 180oc (375 oF).
- In a large bowl beat the butter, oil, eggs, sugar and vanilla until thick and glossy. It will take about 5 - 7 minutes.
- Add in the flour and almonds. Start with a large wooden spoon and progress to clean hands until all is well mixed. The mixture will be quite dry.
- Roll peices of dough the size of a large cherry and flatten, or roll into a sausage and flatten slightly - or what ever suits your fancy.
- Place onto a lined tray, repeat until all the mixture is used (you should get 50 - 60 biscuits).
- Bake in preheated oven for 20 - 30 minutes depending on how you roll and flatten your biscuits. They should be nicely golden all over.
- Once out of the oven, liberally sift extra icing sugar over hot biscuit and leave to cool.
- Store in an air tight container with plenty of icing sugar.
- They will keep for up to 2 weeks in a dry and dark area.
KOURAMBIETHES
Make and share this Kourambiethes recipe from Food.com.
Provided by mikamouse
Categories Dessert
Time 2h
Yield 80-100 cookies, 90 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar, Crisco & butter until fluffy. Add eggs & beat well. Mix baking soda with lemon juice in a glass (it will fizz) & pour into mixture.
- Add ouzo & mix. Add baking powder to flour & add flour gradually to the mixture. Mix in almonds.
- Use cookie cutters or shape into circles & crescents.
- Bake at 350°F for 20-25 minutes until light brown.
- Remove & cool. Sprinkle with powder sugar by layering bottom of pan with sifted powdered sugar. Place cookies in pan & sift more sugar on top.
Nutrition Facts : Calories 122.1, Fat 8.2, SaturatedFat 3, Cholesterol 11.7, Sodium 28, Carbohydrate 10.7, Fiber 0.5, Sugar 0.8, Protein 1.8
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