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Kourabiedes (Greek Almond Cookies) Recipe

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This recipe for Kourabiedes (Greek Almond Cookies), by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Evenski
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup unsalted butter
½ c. shifted confectioners’ sugar
1 egg yolk
2 tbsp. brandy
2 more tbsp. brandy for the cook
1 tsp. vanilla
½ c. finely ground almonds
2 ½ c. flour
½ tsp. baking powder

Directions:
Directions:
Preheat oven to 325º. *Drink 1 tablespoon of the brandy. Grind almonds in food processor if necessary. Cream the butter and sugar in a mixing bowl. Add the egg yolk, brandy and vanilla; mix well. Stir the almonds, flour, and baking powder together (I don’t bother doing this :), and blend into the butter-sugar mixture. Chill dough 30 minutes (I usually skip this too; patience is overrated.) Form dough in crescent. Place on ungreased cookie sheet. Bake for 20-25 minutes until light sand color. Roll in confectioners’ sugar (or sprinkle with confectioners’ sugar—much easier). Store until the wedding in an airtight container. *Drink the remaining tablespoon of brandy.

Number Of Servings:
Number Of Servings:
makes 4 dozen
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Notes: I do this recipe in a food processor.
*These are optional, but heartily advised, steps.

 

 

 

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