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Kourabiedes

Incredients:

300gr. fresh butter (traditionally sheep’s or goats’ milk butter)
110gr. icing sugar
600gr. flour
½ tsp baking powder
vanilla seed or extract
25gr. Rum or brandy
125gr. almonds (optional)
icing sugar for dusting 

 

 

Preparation:

Beat the butter with the icing sugar until pale and creamy (the more you beat it, the crunchier and fluffier your Kourabiedes will be – could take 20 minutes!).

Add the flour, the baking powder, the vanilla seed, the rum and beat until combined.

Dry the almonds in the oven at 160°C for 15 minutes and crack them in large pieces with the help of a towel and a rolling pin.

Add them into the mixture.

Roll tablespoons of the mixture into balls and place them on parchment-paper-layered trays.

Bake in preheated oven for 20-25 minutes at 160°C until light golden and set aside to cool completely. Roll them into icing sugar, place them on a plate or a cake stand and dust generously with more icing sugar.

 

Merry Christmas!

Recipe by: S. Parliaros

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