Kourabiethes: Sugared Almond Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
* 4 cups of butter * 2 cups of confectioner's sugar * 2 egg yolks * 2 teaspoons of vanilla extract * 2 teaspoons of baking powder * 3 tablespoons of brandy * 1 cup of coarsely chopped roasted almonds * 12 cups (1 1/2 kg or 3 1/3 lbs) of all-purpose flour * 1-2 pounds of confectioner's sugar (for dusting) * rose water (optional)
Start with all ingredients at room temperature.
In a mixing bowl, cream the butter and sugar until white. Dissolve the baking powder in the brandy and slowly add to mixture, along with egg yolks, vanilla, and almonds. Add flour gradually. Knead the dough by hand until malleable.
Preheat oven to 350°F (175°C).
Shape the cookies by hand into dome-shaped circles about 2 inches in diameter and 3/4 inch thick, and place on a lightly buttered cookie sheet. Bake for 20 minutes at 350°F (175°C) until cookies barely start to brown.
While cookies are baking, sift confectioner's sugar onto a large tray or cookie sheet. As soon as the cookies are done, sprinkle with rose water (optional), roll in the sugar. When all the cookies have been coated once, repeat (without rose water) and cool. When cooled, place in layers on a serving platter that has been dusteed with sugar, sift a liberal amount of sugar on each layer.
Yield: 60 cookies
Variations: Substitute Ouzo for the brandy, or use orange juice to avoid using any alcohol.
Number of Servings: 60
Recipe submitted by SparkPeople user STOTHERS.
In a mixing bowl, cream the butter and sugar until white. Dissolve the baking powder in the brandy and slowly add to mixture, along with egg yolks, vanilla, and almonds. Add flour gradually. Knead the dough by hand until malleable.
Preheat oven to 350°F (175°C).
Shape the cookies by hand into dome-shaped circles about 2 inches in diameter and 3/4 inch thick, and place on a lightly buttered cookie sheet. Bake for 20 minutes at 350°F (175°C) until cookies barely start to brown.
While cookies are baking, sift confectioner's sugar onto a large tray or cookie sheet. As soon as the cookies are done, sprinkle with rose water (optional), roll in the sugar. When all the cookies have been coated once, repeat (without rose water) and cool. When cooled, place in layers on a serving platter that has been dusteed with sugar, sift a liberal amount of sugar on each layer.
Yield: 60 cookies
Variations: Substitute Ouzo for the brandy, or use orange juice to avoid using any alcohol.
Number of Servings: 60
Recipe submitted by SparkPeople user STOTHERS.
Nutritional Info Amount Per Serving
- Calories: 338.3
- Total Fat: 13.6 g
- Cholesterol: 40.0 mg
- Sodium: 19.0 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 0.9 g
- Protein: 3.2 g
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