Greek Shortbread - Kourambiedes
A community recipe by MarkellaNot tested or verified by Nigella.com
Print me
First of all pre-heat your oven to 180, and butter and flour a baking tray. Grind the skinned almonds until fairly fine. Cream the butter until soft and smooth. In a seperate bowl, blend the egg yolks with the sugar. Pour the egg mixture into the butter and stir rapidly. Add the Brandy and Almonds and gradually add enough flour to make a soft but firm dough. The mixture must "unstick" from bowl and fingers. Either by hand or with a teaspoon, make Walnut sized cookies. You can shape these into crescents if you like, or just make them round. Place the cookies on the baking tray and bake for about 20 minutes. They must not go brown. When still hot, sprinkle with Rose or Orange blossom water if you choose. Sieve icing sugar generously over the cookies and allow to cool. Once cool, place them on your serving plate, and sieve more icing sugar over them. They should look like a mountain of snow.
Introduction
These cookies are eaten mainly at Christmas time, but are delicious all year round. This recipe makes a vast quantity - only because that is what I always do. Feel free to reduce it as you see fit.
Ingredients
Serves: 1-100
- 2½ pounds butter
- 5 medium egg yolks
- 2 pounds skinned almonds
- ½ cup brandy
- ½ cup sugar
- 2 teaspoons baking powder
- 4 pounds cake flour
Method
Greek Shortbread - Kourambiedes is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.