Tasty soft Kourabiedes. A kind of cookies, which are typically baked in Greece every year at Christmas. They are made of almonds and a lot of icing sugar.
Recipe for the dough
100 gr icing sugar
400 gr butter milk
100 gr vegetable butter
2 egg
1 egg
2 vanilla
1/2 teaspoon nutmeg
1/3 cup. tea brandy
1 teaspoon baking soda
250 gr toasted and coarsely chopped almonds
850 gr soft flour, sifted
Spread the almonds on sheet and bake 10 to 200oC , browned . The chontrokovoume . Put the mixer the butter, caster and margarine and beat for 10 until they turn white and become like fluffy cream . Add the egg yolks one by one , to drink the mixture and the egg. Add the nutmeg , vanilla and 2 tablespoons the flour not to cut the mixture by the addition of brandy . Dissolve soda in brandy and pour it into the mixer .Alternately add the almonds and flour . Flour will do as much lift . You may not get the whole mixture . Good to finish kneading by hand , gently kneading and sieving the flour last . The dough should be soft and buttery .Shape the buns in whatever shape we want and array sheet metal . They bake at 170oC in air for about 35 to burst over and browned . Allow to cool 5 .Sieve a little bit of icing with the vanilla in a pan ( do layer ) . We touch up the buns and sprinkle again with icing . Let them cool thoroughly , otherwise dissolved . Put them on a platter and sprinkle again with sugar .
Recipe for the dough
100 gr icing sugar
400 gr butter milk
100 gr vegetable butter
2 egg
1 egg
2 vanilla
1/2 teaspoon nutmeg
1/3 cup. tea brandy
1 teaspoon baking soda
250 gr toasted and coarsely chopped almonds
850 gr soft flour, sifted
Spread the almonds on sheet and bake 10 to 200oC , browned . The chontrokovoume . Put the mixer the butter, caster and margarine and beat for 10 until they turn white and become like fluffy cream . Add the egg yolks one by one , to drink the mixture and the egg. Add the nutmeg , vanilla and 2 tablespoons the flour not to cut the mixture by the addition of brandy . Dissolve soda in brandy and pour it into the mixer .Alternately add the almonds and flour . Flour will do as much lift . You may not get the whole mixture . Good to finish kneading by hand , gently kneading and sieving the flour last . The dough should be soft and buttery .Shape the buns in whatever shape we want and array sheet metal . They bake at 170oC in air for about 35 to burst over and browned . Allow to cool 5 .Sieve a little bit of icing with the vanilla in a pan ( do layer ) . We touch up the buns and sprinkle again with icing . Let them cool thoroughly , otherwise dissolved . Put them on a platter and sprinkle again with sugar .
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