Kourambiedes-Greek Butter Almond Cookies
Описание:
Makes about 100 cookies, depending on the size you make them.
Ingredietns:
2 Pounds Unsalted Sweet Cream Butter
4 Tablespoons Granulated Sugar
4 Egg Yolks
2 Cups Sliced Almonds
1/2 Cup Brandy
7 Cups Unbleached All Purpose Flour
2 Bags Worth Powdered Sugar
Directions:
Preheat Oven to 325 Degrees F
Toast Sliced Almonds until light golden brown.
Cream Butter until it is light and fluffly "The longer you beat the butter the fluffier the cookies will be". When butter is white and fluffy add in the sugar and continue to beat. After abou 1 minute of beating with the sugar start to add the egg yolks, one at a time. Once the yolks have been combined well start to add the brandy very slowly, once all combined add in the crushed toasted almonds and mix well. Then start to add the flour a little at a time, if the dough becomes to thick for the mixer finish adding the flour by hand.
Once you can form a ball you can form the rest of the dough. Try to make each cookie the same size for even baking. Make them into small round disks and then place them on a cookies sheet with parchment paper. Bake the cookies for about 30 minutes or until the bottom of the cooies are golden brown. Watch these cookies carefully, they are easy to over bake.
Foil your table and line it with wax paper. Then generously sift powdered sugar over it. Remove cookies straight from the oven and place them onto the powdered sugar, then generously sift powdered sugar over them while they are still hot. Overly cover them because the hot cookie will soak in the sugar. Then let the cool and enjoy!!
You'll Need:Makes about 100 cookies, depending on the size you make them.
Ingredietns:
2 Pounds Unsalted Sweet Cream Butter
4 Tablespoons Granulated Sugar
4 Egg Yolks
2 Cups Sliced Almonds
1/2 Cup Brandy
7 Cups Unbleached All Purpose Flour
2 Bags Worth Powdered Sugar
Directions:
Preheat Oven to 325 Degrees F
Toast Sliced Almonds until light golden brown.
Cream Butter until it is light and fluffly "The longer you beat the butter the fluffier the cookies will be". When butter is white and fluffy add in the sugar and continue to beat. After abou 1 minute of beating with the sugar start to add the egg yolks, one at a time. Once the yolks have been combined well start to add the brandy very slowly, once all combined add in the crushed toasted almonds and mix well. Then start to add the flour a little at a time, if the dough becomes to thick for the mixer finish adding the flour by hand.
Once you can form a ball you can form the rest of the dough. Try to make each cookie the same size for even baking. Make them into small round disks and then place them on a cookies sheet with parchment paper. Bake the cookies for about 30 minutes or until the bottom of the cooies are golden brown. Watch these cookies carefully, they are easy to over bake.
Foil your table and line it with wax paper. Then generously sift powdered sugar over it. Remove cookies straight from the oven and place them onto the powdered sugar, then generously sift powdered sugar over them while they are still hot. Overly cover them because the hot cookie will soak in the sugar. Then let the cool and enjoy!!
* 3 cups almond meal
* 1 cup caster sugar
* 3 drops almond essence
* 3 egg whites, lightly beaten
* 1 cup flaked almonds
Procedures : Combine the almond meal, sugar and almond essence in a large bowl. Add the egg whites and stir until the mixture forms a firm paste. Do not overmix. Roll a tablespoon of the mixture into the flaked almonds, and then roll into an 8cm long roll. Repeat until all the mixture is used. Press the remaining almonds onto the rolls. Shape the rolls into crescents or other shapes, and place on baking paper-lined oven trays. Bake in a moderate oven (180c) for about 15 mins or until lightly browned. Cool on trays
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