Best Recipe For Kourabiedes
User Reviews
4.5
Best Recipe For Kourabiedes
Description
The preparation of Best Recipe For Kourabiedes begins by roasting raw white almonds until lightly golden, intensifying their flavor, then pulsing them coarsely. Butter is whipped with icing sugar until fluffy, creating a light base for the dough. Vanilla extract and cognac dissolved with baking soda are added, followed by gradual mixing in of flour and almonds. This method produces a dough that is tender and easy to shape.
Dough portions are formed into round flattened balls and baked at a moderate temperature until set and lightly colored. After baking, cookies are typically coated with more icing sugar to provide a sweet, powdery coating that contrasts with their rich, buttery crumb and subtle almond taste. These cookies are well-suited as a festive dessert or gift.
Ingredients
For The Cookies:
- 300 grams (10.5 ounce) butter softened
- 100 grams (3.5 ounces) icing sugar + plenty more to coat the cookies
- 1 teaspoon vanilla extract
- 3 tablespoons cognac or brandy
- 140 grams (5 ounces) almonds raw white almonds, blanched
- 500 grams / 17.6 flour
- ½ teaspoon baking soda
- OPTIONAL: rose water
Instructions
- Toast the almonds. Preheat oven to 170°C / 340°F. Spread the almonds on a lined baking sheet.
- Roast almonds for about 10-15 minutes or until they get a light golden color. Allow them to cool down to room temperature.
- Pulse almonds in a food processor until coarsely chopped.
- Beat the butter for a minute at high speed using an electric mixer with the whisk attachment on.
- Add the icing sugar and beat for at least 10 minutes. Or until very fluffy and airy. Scrape the sides of the bowl as you go.
- Mix in the vanilla.
- Dissolve the baking soda in the cognac.
- Add the flour gradually. Add the baking soda mixture as well. After adding half of the flour turn off the mixer. Mix in the remaining of the flour with a wooden spoon.
- Mix in the almonds.
- Line a sheet pan with parchment paper.
- Shape the dough into round balls (about 30 grams each) and press to flatten a bit at the bottom. Don't overcrowd the cookies in the pan, bake them in two batches.
- Bake the cookies for 25-30 minutes at 170°C / 340°F or until honey-brown on top.
- Allow the cookies to cool for 5-10 minutes.
- Coat the cookies in icing sugar. Add plenty of icing sugar in a wide bowl or small pan. Place a few of the cookies and sprinkle them very lightly with rose water (optional) we don't want to wet them only moisten them. Shake the pan and flip the cookies to coat with sugar all over.
- Seve. Place on a serving plate and dust with extra icing sugar on top if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 221kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 105mg | 4% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 313IU | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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