Kourabiedes from Smyrna

Name: Kourabiedes from Smyrna
Yield: 6 baking trays
Cuisine: British
Ingredients: 750 g clarified butter; 500 g margarine; 3 eggs; 200 g sugar; 200 g icing sugar; 1 1/2 tsp vanilla; 1/2 cup brandy; juice of 2 oranges; 2 packets baking powder (20 g each); 1 full tsp baking soda; 500 g powdered almonds; 300 g finely chopped hazelnuts; 300 g finely chopped almonds; about 2300 g all purpose flour; icing sugar

Cookpad Greece @cook_8238176

Greece

Kourabiedes (Greek traditional butter cookies) from Smyrna (İzmir), extremely delicious!!! Season greetings wishing health to the whole world.

Recipe by TSOFAGR

Kourabiedes (Greek traditional butter cookies) from Smyrna (İzmir), extremely delicious!!! Season greetings wishing health to the whole world.

Recipe by TSOFAGR

Cookpad Greece @cook_8238176

Greece

Kourabiedes (Greek traditional butter cookies) from Smyrna (İzmir), extremely delicious!!! Season greetings wishing health to the whole world.

Recipe by TSOFAGR

Kourabiedes (Greek traditional butter cookies) from Smyrna (İzmir), extremely delicious!!! Season greetings wishing health to the whole world.

Recipe by TSOFAGR

Saved

Ingredients

6 baking trays

750 gclarified butter
500 gmargarine
3eggs
200 gsugar
200 gicing sugar
1 1/2 tspvanilla
1/2 cupbrandy
juice of 2 oranges
2 packetsbaking powder (20 g each)
1full tsp baking soda
500 gpowdered almonds
300 gfinely chopped hazelnuts
300 gfinely chopped almonds
about 2300 g all purpose flour
For sprinkling
icing sugar

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Steps

1

Beat the butter and the margarine in the stand mixer for 15 minutes.
2

Add the eggs, the plain sugar, the vanilla, the icing sugar, the baking soda, the brandy and the orange juice. Beat everything together for 10 more minutes.
3

Add the almond powder, the hazelnuts and the almonds, still mixing for a while longer.
4

Add the baking powder and gradually, the flour. Make a soft pliable dough.
5

Form the kourabiedes and place them in a baking tray lined with greaseproof paper.
6

Bake at 180°C until golden brown.
7

Then dip them into a bowl with icing sugar and spread them on a plater. When they cool completely, sprinkle with a little more icing sugar.