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Greek Food - Recipe: Kourambiedes

Greek shortbread cookies.

1/4 lb Almonds
1 Teaspoon Baking Powder
3 Tablespoon Brandy
1/2 lb Butter (Unsalted)
1/2 Cup Caster Sugar
2 Whole Egg Yolks
2 Cup Flour
2 Cup Icing Sugar
1-2 Tablespoon Rose Water
1 Teaspoon Vanilla
  • Cream the butter, gradually add the caster sugar and beat together until light and fluffy.
  • Beat in the egg yolks one at a time, then the vanilla and gradually add the brandy.
  • The almonds can be skinned or not, whichever way you prefer, toast them lightly and chop roughly.
  • Sift the flour with the baking powder and add to the butter mixture with the almonds.
  • Knead it lightly, it should be quite a firm consistency.
  • Take walnut-sized pieces, pat them into a ball and then flatten slightly between your palms and place them on a floured baking sheet.
  • Alternatively, flatten half of the pastry on to a board, about 2 cm thick, and press half-moon or star shapes out of it with pastry cutters.
  • Repeat until all the pastry is finished. Bake in a pre-heated oven, 375 F/ 190 C, for 20-25 minutes.
  • Sprinkle with the rose water as soon as they come out of the oven.
  • Sift about a quarter of the icing sugar onto a large platter, place the kourabiedes on it, while still hot, and sift the remaining icing sugar all over the top.
  • In a dry climate they survive well for 2-3 weeks, but in a damp climate, where they may lose their crispness after a week, they are best kept in a biscuit tin.
  • Allow 2 kourambiedes per person!

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