![]() Make sure you remember to get the butter out of the fridge a couple of hours before starting, as it needs to be at room temperature. ![]() I add the butter and icing sugar to a big bowl and start mixing with a hand blender or a stand mixer. Now, it’s time to start preparing the dough for the kourabiedes. If you do choose to use flaked almonds, you will need less time to toast them as they are much thinner and more sensitive to heat.Ġ3. You could also use flaked almonds if you are going to share the greek butter cookies with children or older people. I take each almond and cut it into 2-3 smaller pieces as it’s nice to have that crunch in each bite. When they are ready to handle, I cut them into big chunks. Be careful not to burn them! Keep stirring with a wooden spoon the whole time, as they are very sensitive and can burn quite easily.Ġ2. I add the almonds to a pan and toast them for 3-4 minutes over medium heat until they get a nice color. Otherwise, the warm almonds will melt the butter that we’ve worked hard to make fluffy. The reason is that the almonds need to cool down completely before adding them to the buttery mixture. I always start with toasting the almonds when making greek butter cookies. To make these Greek butter cookies, you will need some basic baking ingredients like flour, powdered sugar, butter, baking powder, eggs, vanilla extract, oil and then some extra ingredients that are specific to kourabiedes like rose water, blanched almonds and some cognac or brandy.
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