Ingredients FOR THE KOURABIEDES 100 gr powdered sugar 500 gr butter 2 egg yolks 1 egg 3 gr white vanilla powder 1/2 tsp nutmeg 60 gr brandy 1 tsp baking soda 150 gr toasted, coarsely chopped almonds 850 gr all-purpose flour (or sifted soft flour) FOR DUSTING 1 kg powdered sugar 3 gr white vanilla powder Equipment Baking tray Sieve TAGS DESSERTS ALMONDS CHRISTMAS NEW YEAR'S DAY GREEK Ingredients FOR THE KOURABIEDES 100 gr powdered sugar 500 gr butter 2 egg yolks 1 egg 3 gr white vanilla powder 1/2 tsp nutmeg 60 gr brandy 1 tsp baking soda 150 gr toasted, coarsely chopped almonds 850 gr all-purpose flour (or sifted soft flour) FOR DUSTING 1 kg powdered sugar 3 gr white vanilla powder Video Instructions PREPARATION All ingredients must be at room temperature (21–23°C) (70-73°F). Before starting to make the dough, toast the almonds so they can cool completely before use. Spread the almonds, blanched or with their skin, on a baking sheet in a single layer. Bake in a preheated oven at 200°C (400°F) with fan for about 10 minutes, until lightly golden and fragrant. Let the almonds cool completely. Once cooled, coarsely chop them and set aside. Finally, sift the flour and keep it aside until needed for the dough. DOUGH Place the softened butter and powdered sugar in the mixer bowl. Using the whisk attachment, beat for 1 minute on low speed until combined. Gradually increase the speed and beat for 8-10 minutes, until the mixture becomes white and very fluffy. Stop the mixer occasionally and scrape down the sides of the bowl with a spatula. Add the yolks one at a time, allowing each to be fully absorbed before adding the next. Then add the whole egg and beat for about 1 minute until completely incorporated. Reduce the mixer speed and add the nutmeg, the vanilla, and 2 heaping tablespoons of the total flour. Dissolve the baking soda in the brandy and add it to the mixture. Switch to the paddle attachment and continue mixing on low speed. Add the chopped almonds and the sifted flour alternately, until the dough reaches the proper texture. It is not necessary to use all the flour; the dough should be soft, buttery, and pliable, like soft modeling clay. Preheat the oven to 170°C (340°F) with fan before shaping. Take small portions of dough (about 30g each) and shape the kourabiedes as desired. Arrange them on a baking sheet lined with parchment, leaving space between them. Bake in the preheated oven at 170°C (340°F) with fan, on the middle rack, for about 35 minutes, until they crack slightly on top and are evenly golden. Continue the same process with the remaining dough. Once baked, let them cool slightly for about 5 minutes so they do not absorb moisture when dusted with sugar. POWDERED SUGAR DUSTING Sift the powdered sugar together with the vanilla into a bowl. Then sift a generous layer of powdered sugar into a baking pan to create a thick base of sugar. Place the kourabiedes on the sugar while still warm but not hot. Dust them again generously with powdered sugar. Let them cool completely without moving them, as they are fragile when warm. Once cool, transfer them to a serving tray in layers and dust again with powdered sugar for a rich finish. Tips It is better to bake one tray at a time. If baking two trays together, switch their positions halfway through for even baking. Beat the butter well for 8–10 minutes until it becomes a pure white cream. This is the most important step for kourabiedes that melt in the mouth. TAGS DESSERTS ALMONDS CHRISTMAS NEW YEAR'S DAY GREEK
