makes
30
prep
30 minutes
cook
25 minutes
difficulty
Easy
makes
30
serves
preparation
30
minutes
cooking
25
minutes
difficulty
Easy
level
The Greek Australian chef Yiannis Kakolyris suggests us for today kourabiedes.
Ingredients
500g butter
1 kg flour
200g sugar
1 teaspoon vanilla
1 tsp soda
1 tsp nutmeg
1 cup of ouzo
1 egg
2 egg yolks
1/2 kilo of almonds
Anthonero
300g icing sugar
The secret of kourabiedes is in well-beaten butter to make it frothy and white.
Instructions
Toast the almonds in the oven for ten minutes. In the meantime, we will put the butter in the mixer and beat it for at least 20 minutes.
Then add the sugar and continue beating in the mixer for another 10 minutes.
After the almonds have cool down, finely chop them with a knife or in a mixer to make a powder.
Once the butter is ready, add the vanilla, baking soda, ouzo, nutmeg, one egg, two yolks, the almonds and the flour, that you have sifted first.
Attention! Add all the ingredients to the mixer slowly and gradually, until they turn into a soft dough.
The dough is ready when it starts to pull away from the sides of the mixer.
Stop the mixer and start cutting and shaping your kourabiedes into whatever design you want.
Place them on a baking tray after you add a baking paper, spacing them apart.
Bake them at 170 degrees for 25 minutes.
When they are golden brown, remove them from the oven and allow them to cool.
Then pour the icing sugar into a bowl and after sprinkling them with the rose water, dip them in the icing sugar.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The Greek Australian chef Yiannis Kakolyris suggests us for today kourabiedes.
