Kourambiedes
There is another traditional Greek, biscuits recipe, that would be made part of the selection of biscuits served at the end of the Greek Christmas dinner.
Recipe for 10-20 Kourambiedes:
- 1kg strong flour
- 640g unsalted butter
- 250g ground almonds
- 2 egg yolks
- 150g caster sugar
- 2 teaspoons baking powder
- 3/4 cup water
- 5 tablespoons brandy
- 1/2 kg icing sugar
Cream the butter with caster sugar. Add the egg yolks. Mix all the dried ingredients excepted the icing sugar together. Add them to the butter sugar mixture. Bind all the ingredients well and add in the brandy and the water.
Knead for 5 minutes until obtaining a soft dough.
Form some small balls the size of a quail eggs and place them on greased oven dish. Bake them at 190 degrees Celsius (375F) for 30 to 35 minutes.
Take them out of the oven and sprinkle your kourambiedes with some rose blossom water while still hot. Then roll the in the icing sugar.
Allow to cool down on a pastry rack.
Contains nuts, vegetarian, suitable for pregnant women.
Knead for 5 minutes until obtaining a soft dough.
Form some small balls the size of a quail eggs and place them on greased oven dish. Bake them at 190 degrees Celsius (375F) for 30 to 35 minutes.
Take them out of the oven and sprinkle your kourambiedes with some rose blossom water while still hot. Then roll the in the icing sugar.
Allow to cool down on a pastry rack.
Contains nuts, vegetarian, suitable for pregnant women.
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