Greek Holiday Cookies (Kourabye)

Votes: 5

Photo of the dish: Myrna Sloan

Time: 55 min.

Greek holiday cookies (Kourabye) - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup slivered almonds
700 g butter
1 cup powdered sugar
1.5 tsp vanilla extract
1/2 teaspoon guarana gum powder from Chios Island, Greece (optional)
1/4 cup rose water
1/4 cup ouzo
1 egg category CO
2 egg yolks
3 tsp baking powder
1.8 kg of premium wheat flour

Syrup:

2 cups powdered sugar, plus a little more for dusting
1/4 cup water
1/2 cup rose water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, vanilla extract, powdered sugar, syrup, shortcrust pastry, almond

Cooking the dish according to the recipe:

Preheat oven to 180°C.

Lightly grease a large baking sheet with butter or spray with cooking spray.

Toast or toast the slivered almonds in the oven until light golden brown.
In a blender or with a hand mixer on high speed, beat the butter for 20-30 minutes until white, light, and creamy. Add the eggs and yolks, one at a time, mixing well.

Add 1 cup powdered sugar, vanilla extract, guarana gum (optional), rose water, ouzo, and then the almonds.

Then sift the baking powder and flour. Slowly fold into the mixture. The finished dough should be soft and easy to work with.

Form it into small balls, big enough to squeeze in your fist. Shape into dumplings and press down on all sides with your thumb.

Bake for 10-20 minutes until light golden brown. Immediately spray with a mixture of 1/4 cup water and 1/2 cup rose water.

Place the cookies on a serving plate and use a sieve to dust them with powdered sugar until they are completely coated.