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
KOURAMBIETHES
Provided by Michael Symon : Food Network
Categories dessert
Time 1h30m
Yield about 3 1/2 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Beat butter for 10 minutes with electric mixer until very light and creamy. Beat the egg yolks and vanilla in a separate bowl until lemon-colored, 1 minute. Add 1/2 cup sugar and beat for 10 minutes. Add egg mixture to butter and add brandy and the flour, a little bit at a time, until dough is soft.
- Shape tablespoonfuls of dough into small crescents or balls and place on an ungreased baking sheet. Bake until very lightly browned, about 25 minutes. Cool for about 10 minutes on the baking sheets. Sprinkle liberally with sifted confectioners' sugar while the cookies are still warm. Continue to cool to room temperature.
- Cook's Note: If the dough gets too warm and sticky while rolling the balls, re-chill it before continuing.
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
KOURAMBIETHES
My best friend when I was growing up was Greek, and I fell in love with the culture and the food. This was always my favourite - thanks to Georgia for giving me the family recipe! I'm putting it here for safe keeping.
Provided by Nikki
Categories Greek
Time 40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Cream butter & icing sugar until light.
- Add egg yolk and brandy, mixing well.
- Fold in almonds, flour, baking powder & cloves.
- Break off small pieces of dough & shape into 'S' shapes or crescents.
- Bake at 180 deg C for +/- 20 min until lightly golden.
- Let them cool for 10 min, then dust with some icing sugar.
- Store in container & dust with rest of icing sugar.
- Tip: Seal & store for 2 days (if you can resist!) as this improves the flavour.
Nutrition Facts : Calories 252.2, Fat 10.3, SaturatedFat 5.5, Cholesterol 30.1, Sodium 85.8, Carbohydrate 38.6, Fiber 0.8, Sugar 27.6, Protein 2.2
KOURAMBIETHES
My daughter-in-law gave me this recipe. Her grandmother was born in Greece and bakes these cookies for special occasions, including Christmas.-Carol Dale, Greenville, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Place almonds in an ungreased 9-in. square baking pan. Bake at 350° until lightly browned, 5-10 minutes, stirring several times. When cool, process in a food processor until finely chopped; set aside. , In a large bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture., Shape tablespoonfuls of dough into 3-in. logs. Place 1 in. apart on ungreased baking sheets; shape into crescents. Bake at 350° until set and bottoms are lightly browned, 14-18 minutes. , Carefully roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 128 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 51mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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