Recipe by Ceil Wallace
"Buttery Greek crescent shaped cookie."
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sifted all-purpose flour
finely chopped blanched almonds
confectioners' sugar for decoration
A long time ago, I found an excellent homemade recipe on the internet. I can't find it anymore...so I looked to allrecipes.com. I was attracted to this recipe bc it seemed simple. I admit that in terms of texture and form, the cookie was excellent. HOWEVER, it lacked flavour. I found that I had to add at least 1/2 teaspoon of nutmeg and 1/2 teaspoon of cloves to give it that kick. I also doubled the amount of brandy and vanilla essence. I also toasted the almonds. It came out authentic-enough ( but it still lacked a bit of kick ). I have grown up and lived in Cyprus and Greece for 10 years, so I know that specific " kick " that is distinctive of kourambiethes. I will make this recipe again, but I will add the cloves and nutmeg spice, double up the brandy, icing sugar and vanilla essence.
Hi, thanks for the recipe. I tried to make these and they tasted really nice but they were extremely crumbly that they were really hard to eat.. I want to try make them again but I need them to be more solid.
These came out great! Just like my mom used to make...
Just like my greek aunt use to make, I didn't have Almonds so I use the Almond powder and used orange juice insteadt of conac
Great recipe. Made 24 Kourabiedes with this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 115
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