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2 cups butter, softened
2 egg yolks
1 teaspoon baking powder
1/2 teaspoon baking soda
3 -4 cups flour
1 cup confectioner's sugar
1 tablespoon brandy
1/2 teaspoon almond extract (optional)
1 cup almonds, chopped and roasted
ouzo
extra confectioner's sugar, for rolling the cookies in
1 Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder and baking soda.
2 Add the egg yolks, the brandy, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
3 Let the dough stand for an hour in a warm place (away from drafts - the inside of your oven is fine) covered by a towel.
4 Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
5 Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
6 Bake at 350F for 15-20 minutes.
7 Immediately upon removing the kourambiedes from the oven, sprinkle them with ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. (The ouzo gives the cookies a very delicate fragrance).
8 Roll the hot cookies in iconfectioner's sugar to cover and let cool.
9 When cool, arrange on a pretty holiday platter, add more confectioner's sugar between the cookie layers to give a snowdrift effect.
Makes about 3 dozen
Joy
2 egg yolks
1 teaspoon baking powder
1/2 teaspoon baking soda
3 -4 cups flour
1 cup confectioner's sugar
1 tablespoon brandy
1/2 teaspoon almond extract (optional)
1 cup almonds, chopped and roasted
ouzo
extra confectioner's sugar, for rolling the cookies in
1 Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder and baking soda.
2 Add the egg yolks, the brandy, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
3 Let the dough stand for an hour in a warm place (away from drafts - the inside of your oven is fine) covered by a towel.
4 Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
5 Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
6 Bake at 350F for 15-20 minutes.
7 Immediately upon removing the kourambiedes from the oven, sprinkle them with ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. (The ouzo gives the cookies a very delicate fragrance).
8 Roll the hot cookies in iconfectioner's sugar to cover and let cool.
9 When cool, arrange on a pretty holiday platter, add more confectioner's sugar between the cookie layers to give a snowdrift effect.
Makes about 3 dozen
Joy
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