Fil's Kourambiedes
Greek Shortbread BiscuitsThis old favourite family recipe is given to you with love from Fil Angelakis Kourambiedes are Greek celebration biscuits all year round.
Ingredients
- 1 cup white sugar
- 500 gms unsalted butter
- 2 egg yolks
- ½ cup brandy or whisky
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 cup toasted flaked almonds
- 5 cups flour
- Whole cloves optional
- Icing sugar to sift on top when biscuits baked and cooled
Instructions
- With electric mixer, cream the butter well, then add sugar and yolks and carry on mixing for another few minutes till light and fluffy. Add brandy,vanilla and almonds. With your hands, knead gently, add flour and baking powder, the flour a cup at a time till dough is soft and manageable but not sticky.Take some dough roll into long sausage & cut portions, roll each one in your palms, size of about a ping pong ball and make shapes about 2cm thick.Insert a clove in middle. (optional) Place on ungreased oven tray and bake at180 c for 15 minutes, & about 5 minutes on grill till lightly golden. When the biscuits have cooled, place on platter and sift icing sugar on top.They keep well for many weeks in air tight container. This recipe makes about 90 kourambiedes (4oven trays about 23 per tray)or if your shapes are larger, about 50 (2large oven trays about 25 per tray)
Fil’s Kourambiedes
Greek Shortbread BiscuitsThis old favourite family recipe is given to you with love from Fil Angelakis Kourambiedes are Greek celebration biscuits all year round.
Ingredients
Method
- With electric mixer, cream the butter well, then add sugar and yolks and carry on mixing for another few minutes till light and fluffy. Add brandy,vanilla and almonds. With your hands, knead gently, add flour and baking powder, the flour a cup at a time till dough is soft and manageable but not sticky.Take some dough roll into long sausage & cut portions, roll each one in your palms, size of about a ping pong ball and make shapes about 2cm thick.Insert a clove in middle. (optional) Place on ungreased oven tray and bake at180 c for 15 minutes, & about 5 minutes on grill till lightly golden. When the biscuits have cooled, place on platter and sift icing sugar on top.They keep well for many weeks in air tight container. This recipe makes about 90 kourambiedes (4oven trays about 23 per tray)or if your shapes are larger, about 50 (2large oven trays about 25 per tray)