Kourabiedes--a Greek traditional recipe
A Greek butter cookie with almonds and powder sugar.
Yield
30 servingsPrep
30 minCook
30 minReady
120 minTrans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | stick |
butter, unsalted
clarified |
|
| ½ | cup |
sugar
powder |
|
| 5 ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
almonds
|
*
|
| 1 | tablespoon |
ouzo
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 339 | g |
butter, unsalted
clarified |
|
| 118 | ml |
sugar
powder |
|
| 1.3 | l |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
almonds
|
*
|
| 15 | ml |
ouzo
|
* |
Directions
One cup of unsalted butter.
Clarify the butter and to it add ½ cup powder sugar, 5½ cups of flour, 1 tea spoon vanilla, 1 cup almonds and 1 table spoon ouzo.
Mix lightly by hand.
Once the mixture whitens, make small balls and place them in a pre-heated oven at 350℉ (180℃) for 30 minutes.
Remove the balls from the oven and roll them in powder sugar.
When they cool down, they are ready to serve.
