A classic on Greek Christmas and wedding tables, kourabiedes are made from buttery dough mixed with toasted almonds and shaped into crescents. Coated generously in confectioners' sugar straight from the oven, these cookies are crisp yet melt in your mouth.
Toast the almonds in a dry pan for 3 minutes, until lightly colored, then chop them coarsely.
Beat the room-temperature butter with the confectioners' sugar for 6 minutes, until pale and fluffy.
Mix in the egg yolk and orange juice. Add the flour, baking powder and toasted almonds, and work into a soft dough.
Tear off small pieces of dough and shape them into crescents. Arrange on a baking pan lined with parchment paper.
Bake in a preheated 170°C / 340°F oven for 20 minutes, until the edges are lightly colored.
Coat the hot cookies generously in confectioners' sugar as soon as they come out of the oven, then leave to cool.
Do not pack the dough too tightly while shaping, or the cookies will turn hard after baking. Coat them in confectioners' sugar as soon as they come out of the oven; once they cool, the sugar will not stick as well. Allergens: contains gluten (wheat), milk and dairy products, eggs, and tree nuts (almonds).
Hamur elime çok yapıştı, tarifte belirtilen 200 gram tereyağı biraz fazla mı geldi acaba? Un eklerken azar azar mı ilerlemeliyim yoksa hepsini bir kerede mi katmalıyım?
Miktar doğru, hamurun yapışkan olması normal; unu iki-üç aşamada ekleyip her seferinde karıştırmanız kıvamı daha kolay yakalamanızı sağlar.
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