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Kourabiedes
Kourabiedes
are traditional Greek shortbread cookies coated with powdered
sugar. This is one of the two kinds of confection that
are traditionally consumed in large quantities in Greece
during the holiday season (the other is melomacarona),
but they are made for all festive occasions. As a quick
lesson in Greek, “kourabiedes” (pronounced
“kou-ra-bi-ETH-es”, is the plural of the word
“kourabies” (kou-ra-bi-ES). Round “thumb
print” cookies and crescent shapes are commonly
known.
Sauce:
| Ingredients |
American |
Metric |
large
batch |
Baker’s
% |
Butter,
unsalted |
3
lbs |
1360
g |
7493
g |
74.93
% |
Powdered
Sugar |
1
lb 6 oz |
625
g |
3444
g |
34.44
% |
Almonds,
chopped |
1
lb |
455
g |
2507
g |
25.07
% |
Vanilla
extract |
1
teaspoon |
2
ml |
11
g |
0.11
% |
Baking
Powder |
1
oz |
28
g |
154
g |
1.54
% |
Pastry
Flour |
4
lbs |
1815
g |
10000 g |
100.00 % |
Rosewater,
as needed |
--- |
--- |
--- |
--- |
Powdered
sugar for dusting as needed. |
--- |
--- |
--- |
- -- |
| Total |
9 lbs
7 oz 1 tsp |
4285
g |
23609
g |
236.09 % |
Method:
Combine
the butter (room temperature), sugar and vanilla and cream
on second speed with a paddle attachment until light and
fluffy. Sift the pastry flour with the baking powder.
Add the pastry flour, baking powder as well as the almonds
and mix on first speed until fully incorporated. Shape
into 1 oz round cookies and place on a parchment paper
lined sheet pan. Press a “thump print” into
each cookie. Bake at 375ºF until lightly brown, +-
12 – 15 minutes. Remove from oven and spray lightly
with rosewater. Cool completely before dusting generously
with powdered sugar. Cookies can be stacked and additional
powdered sugar should be used for each layer of cookies.
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