Kourabiedes are delicious almond cakes sprinkled with powdered sugar. They are traditionally made for the Christmas in Greece. They can be seen invading the windows of bakeries and pastry shops, alongside Melomakarona. But the best way is to make them yourself.
Ingredients for the Kourabiedes
For about 70 cakes
- 500gr softened goat’s butter, or alternatively cow’s butter
- 1 whole egg
- ½ teaspoon baking soda diluted in the juice of half a lemon
- 1 heaped teaspoon baking powder, mixed with flour
- 900gr flour approx.
- 200gr unroastedalmonds
- 120gr sugar
- powdered sugar to coat cakes, approx. 500gr
Recipe for Kourabiedes
First, place the almonds with the skin on in an oven dish with a spoonful of water. tablespoons of butter, for about 15 minutes. Remove from the oven and allow to cool before crushing coarsely.
In a large bowl, beat the softened butter for a long time with a mixer. Then add the sugar, egg, bicarbonate diluted in lemon juice (it foams) and gradually incorporate the flour mixed with the yeast.
The resulting dough is sandy and rather brittle. Test it by trying to form cakes. If the dough is dry, add sunflower oil. If too soft, add more flour. Finally, add the toasted, crushed almonds and mix well.
Line 2 baking trays with parchment paper. Shape 5cm-diameter pucks by hand and place on the baking sheets. Bake for about 20 minutes in an oven preheated to 180°C. Remove from oven when cakes are barely golden.
Remove from the oven and leave to cool slightly. Fill a soup plate with powdered sugar. You can then completely cover each of the Kurabiedes. Remove from the pan and allow to cool completely.
Finally, using a sieve, generously dust the tops of the cakes with powdered sugar.
Treat yourself to these delicious Kourabiedes!
*****
Thanks to Evi Siougari-Parmantier for this gourmet recipe.
