A classic of Greek Christmas and wedding tables, kourabiedes are made by kneading a buttery dough with toasted almonds and shaping it into crescents. Rolled generously in icing sugar straight from the oven, the cookies have a crumbly, melt-in-the-mouth texture.
Toast the almonds in a dry pan for 3 minutes until lightly coloured, then chop roughly.
Beat the room-temperature butter with the icing sugar for 6 minutes until pale and fluffy.
Mix in the egg yolk and orange juice, then work in the flour, baking powder and toasted almonds to make a soft dough.
Pinch off small pieces of dough and shape into crescents, arranging them on a lined baking tray.
Bake in an oven preheated to 170°C for 20 minutes, until the edges are lightly coloured.
Roll the hot cookies straight from the oven generously in icing sugar, then leave to cool.
Don't overwork the dough while shaping, or the cookies will turn hard once baked. Roll them in icing sugar right out of the oven — once they cool, the sugar won't stick evenly. Allergens: contains gluten (flour), milk and dairy, egg, tree nuts (almond).
Adding grated lemon zest instead of orange juice gives a fresher aroma.
Admin DadaGastro · verified in test kitchenHamur 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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