Welcome to BeHellenic’s Tasty Tuesday. Every Tuesday we will be posting a recipe from a community member for you to try out. If you have a delicious recipe or a special recipe from your yiayia that you’d like to share with us, we will gladly post it on our website. Email us at least two photos, the ingredients list and the step-by-step method to email@example.com
250g butter (softened)
150g almonds, roughly chopped or almond slivers, roasted
50g raw almonds (whole)
75g icing sugar
1 tbsp rose water
1/2 tsp vanilla extract
1 tbsp baking powder
a pinch of salt
300g all-purpose flour
lots of icing sugar for powdering
- Preheat the oven to 200C. To prepare this kourambiethes recipe start by roasting the almonds. Place the roughly chopped almonds (150g) or almond silvers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.
- In a blender, add the raw almonds (50g) and blend, until powdered. Set aside.
- In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
- Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the kourambiethes to remain fluffy, it is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture and wear plastic gloves, when blending with your hands, so that the temperature of your hands doesn’t warm up the butter.
- Preheat the oven to 200C; layer the bottom of 2 baking trays with parchment paper and form the kourambiethes. Roll 1 tbsp of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough.
- Place the baking trays with the kourambiethes in second and fourth rack of the oven and turn the heat down to 180C. Bake for approx. 18-20 minutes, until they have a very faint golden tint and are cooked through. Be careful not to overbake them. (Leave the kourambiethes aside to cool down for a while. If you try to lift them, while still warm, they will break.)
- Spray the kourabiedes with rosewater and sift liberally with icing sugar. Enjoy!