Greek Kourabiedes Recipe
Summary
Difficulty LevelBit DifficultHealth IndexHealthy
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Powdered sugar | 1/2 Cup (16 tbs), sifted | |
| Egg yolk | 1 | |
| Brandy | 2 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
| Almonds | 1/3 Cup (16 tbs), finely chopped | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Sifted powdered sugar | ||
Directions
In mixer bowl cream together the butter and the 1/2 cup powdered sugar.
Add the egg yolk, brandy, and vanilla; mix well.
Stir in the almonds.
Stir together the flour and baking powder.
Blend into the sugar mixture.
Wrap and chill the dough for 30 minutes.
Form dough into 1-inch balls or ovals.
Place on an ungreased baking sheet.
Bake in a 325°F oven for 20 to 25 minutes or till a light sand color.
Cool on a wire rack.
Roll in additional powdered sugar.
Add the egg yolk, brandy, and vanilla; mix well.
Stir in the almonds.
Stir together the flour and baking powder.
Blend into the sugar mixture.
Wrap and chill the dough for 30 minutes.
Form dough into 1-inch balls or ovals.
Place on an ungreased baking sheet.
Bake in a 325°F oven for 20 to 25 minutes or till a light sand color.
Cool on a wire rack.
Roll in additional powdered sugar.
Chef
