What are Kourambiedes?

Kourambiedes are Greek biscuits with a rich, walnut taste provided by the addition of almonds. Numerous variations of sweet biscuits are served on the holidays, often accompanied by other desserts, such as melomacarona , pastry made of honey. Kourambiedes is closely related to Mexican wedding biscuits or Russian tea cakes, although the recipe has several variations that make it significant. Like other Breads, Kourambiedes tend to be crumbly and can be chaotic to eat. Cookies can be consumed simple or soaked in drinks. During the holidays, some bakers wrap cookies in wax paper to distribute friends and families. Kourambiedes also takes free freezing, so the chef can make a large dose and pull out cookies. Slowly add ½ cup of powder sugar, watch one yolk, two tablespoons of brandy or cognac, one teaspoon of almond extract and one teaspoon of vanilla extract. Connect two bulk cups cakeFlour and one teaspoon of baking powder and slowly mix these ingredients with wet ingredients. Finally, toasts and grinding of ¾ cups of almonds and add underground nuts to the dough.

Create Kourambiedes in small shapes of a crescent and puts them from a greased baking pan. Bake at 375 degrees Fahrenheit (191 degrees Celsius) for approximately 18 minutes until they start to change slightly gold and firm. Roll cookies in powder sugar and let it cool on the stands, each with a single clove if it is desirable.

regional additions to the recipe for Kourambiedes include orange or rose water along with citrus bark. These supplements can add spicy zipper people to cookies very much, although purists can prefer an ordinary Kourambiedes. Whether common or enthusiastic Kourambiedes baked, the final result should be light, fluffy Breads if the butter was a cuttergracefully beaten.

If you want to store Kourambiedes, let them cool completely before layering cans in waxed paper. Cookies can also be frozen in plastic bags or containers, and when they are needed, go. Kourambiedes are relatively robust, but they tend to lose powdered sugar, if they are knocked down, so carefully treat them with caution, especially when packing them in the range of cookies.