Kourabiedes Recipe

Summary

CuisineCourse
MethodDish
SpecialityInterest Group

Ingredients

 Butter1⁄2 Pound
 Confectioners sugar1⁄4 Cup (4 tbs)
 Egg yolk1
 Brandy2 Tablespoon
 Vanilla1⁄2 Teaspoon
 Finely chopped blanched almonds1⁄2 Cup (8 tbs)
 Sifted all purpose flour2 Cup (32 tbs)
 Baking powder1⁄2 Teaspoon
 Whole cloves36
 Confectioners sugar4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3705 Calories from Fat 2207

% Daily Value*

Total Fat 248 g381%

Saturated Fat 122.1 g610.7%

Trans Fat 0 g

Cholesterol 672.8 mg

Sodium 302.4 mg12.6%

Total Carbohydrates 313 g104.3%

Dietary Fiber 22.1 g88.3%

Sugars 92.1 g

Protein 59 g118.3%

Vitamin A 117.7% Vitamin C 14%

Calcium 63.2% Iron 94.8%

*Based on a 2000 Calorie diet

Directions

Cream the butter.
Gradually add the sugar and beat until fluffy.
Add the egg yolk, brandy, and vanilla; beat again until very light.
Stir in the almonds.
Sift the flour with the baking powder.
Blend into the creamed mixture, mixing by hand to form a soft, smooth dough.
Chill the dough 30 minutes, or until it can be handled easily.
Shape level tablespoonfuls of the dough into small oval cakes (like an almond).
Place 1 inch apart on an un-greased baking sheet.
Insert a whole clove in the center of each.
Bake in a 325° oven for 25 to 30 minutes, or until sandy colored, not brown.
Cool on a rack.
For serving, arrange the cookies on a platter in layers, dusting each layer generously with sifted confectioners' sugar.
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