• Nutritionist

Greek almond snow balls - Kourabiedes

- 900 g all-purpose flour

- 500 g butter

- 220 g icing sugar

- 1 tsp. vanilla extract (2 packets vanilla powder)

- 200 g blanched slivered almonds, toasted (toast for 5-10 minutes at 200* C (390*F)

- icing sugar for dusting

- 1 tsp. rosewater


For sprinkling and dusting

- rosewater

- icing sugar


Method


This is a delicious, melt in your mouth, traditional Greek sweet called “Kourabiedes”. Sweet and crumbly, with crunchy toasted almonds and they look so Christmassy!!


- Remove the butter from the refrigerator about 2-3 hours before using, so that it can soften at room temperature.

- Preheat the oven to 180* C (350*F) Fan.

- In the mixer using the whisk attachment, beat the butter for 5-6 minutes on high speed until it turns white. Add the icing sugar and vanilla. Continue beating for another 5-7 minutes. As soon as the sugar is added, the volume of the butter may lessen but it will rise again. It will be ready when it looks like whipped cream.

- Remove the mixing bowl and add the flour in batches. Gently fold in with a spatula and add then add the almonds.

- The mixture should be soft but not that soft that it will stick to your hands.

- Mold into balls the size of walnuts (25 g). Place them in rows, on a baking sheet lined with parchment paper. Make a small indentation on top of every little ball of dough with your finger. This way it will it can hold on to more icing sugar.

- Bake for 35-40 minutes, until they turn light golden.

- Remove from oven. Carefully move them from the baking sheet and place them on to a wire rack to cool. They are very soft and crumbly when hot.

- When cool, spray them with some rose water.

- Put some icing sugar in a sieve and dust.





Source: Akispertetzikis

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