1996 Honorable Mention: Kourambiethes (Almond Recipe
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Ingredients : 1996 Honorable Mention: Kourambiethes (Almond Recipe
1/2 cup Blanched almonds
1 lb Unsalted butter, softened
1 lb Confectioners' sugar
2 Egg yolks
3 tbsp Cognac
1 tsp Vanilla extract
3 cups Cake flour
1/2 tsp Baking powder
Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in the
1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek almond
shortbread cookies.
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.
Source: Chicago Tribune, December 4, 1996
Converted by MC_Buster.
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