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Almond Shortbread, "Kourambiethes" CookiesGreek almond shortbread cookies Serving: 4 Ingredients: 1/2 cup Blanched almonds 1 lb Unsalted butter softened 1 lb Confectioners' sugar 2 x Egg yolks 3 tbl Cognac 1 tsp Vanilla extract 3 cup Cake flour 1/2 tsp Baking powder Directions: * 1. Heat oven to 350'F. Spread almonds in single layer on baking sheet. * Bake, stirring occasionally, until lightly toasted, about 10 minutes. * Remove from oven; cool, then chop coarsely. * 2. Beat butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes. Add 3 tablespoons of the confectioners' sugar; continue beating 3 minutes. * 3. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in almonds, flour and baking powder until mixed well. (If dough is too soft to handle, add additional flour.) * 4. Shape scant tablespoons full of dough between palms into round balls or crescents. Bake on ungreased baking sheets until set and very pale golden in color; 15 minutes. Remove cookies to cooling rack. * 5. Place remaining confectioners' sugar into sifter. While cookies are still hot, sift confectioners' sugar over tops. Repeat twice at 20-minutes intervals. Return from Almond Shortbread to homepage More Recipes from Greece |
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