Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 ts Vanilla extract
1 c Sweet butter 1 ts Baking powder
1/2 c Powdered sugar 2 1/4 c Sifted cake flour; (or more)
1 Egg yolk 3/4 c Ground almonds; toasted
2 tb Brandy or Cognac, (optional) 1 lb Powdered sugar; sifted
1 ts Almond extract

In electric mixing bowl, whip the sweet butter until it is fluffy and
white. Continuing to beat on medium speed, gradually add the 1/2 cup
powdered sugar, egg yolk, and flavorings.
Meanwhile, sift the baking powder with the flour and gradually
add to the batter, mixing by hand and working the flour thoroughly
into the mixture before adding more. Mix in ground almonds. Knead
until a soft, buttery dough is formed that will stay together when a
little is rolled in the palms of your hands. Break off pieces
slightly larger than a walnut, then roll into balls, half-moons, or
S-curves. Place on cookie sheets allowing an inch between each.
Bake on the center rack of a 350-degree oven for 12 to 15 minutes or
until golden colored, not chestnut. Remove from the oven and
carefully lift each Kourambie and place on a generous layer of sifted
powdered sugar. Immediately sift more powdered sugar over to cover
Kourambiedes. Allow to cool for 10 to 15 minutes before lifting and
rolling to be sure they are evenly coated. May be served in
individual fluted paper cups.

Modified from a recipe in "The Food of Greece" by Vilma Liacouras
Chantiles.

Typed for you by Karen Mintzias

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