Their fragrance is Christmas. It’s home. It’s warmth. It is love.
In any school and in any seminar you will never learn how to cut the ”kourabiedes” in a half moon. Last Saturday as I woke up and went straight to the kitchen to bake the first christmas shortbreads of the season, i realized these sweets are deeply written in my DNA. I had captured the way you cut the dough into a half-moon with a glass, from those festive afternoons I saw my mother bake hundreds of ”kourampiedes”. And so somehow my hands went alone without even having to think what and how to do.
And that’s how I felt rich about the love of cooking I had inherited and how everything for me was “solved” in the kitchen.
- 350 gr. Flora Soft with butter
- 130 gr. sugar
- 600 gr. soft flour, sifted
- 50 gr. cognac
- ½ teaspoon vanilla
- 1/2 teaspoon nutmeg
- 40 gr. baking powder
- 1 sharp teaspoon cooking soda
- 120 gr. almond, crumbled and roasted
- 100 gr. chocolate drops (dark)
- 20 ml flower water
- 200 gr. caster sugar
- Spread the almonds on a sheet and bake 10 'at 200 ° C until gonden brown.
- Preheat the oven to 170 ° C.
- Stir in the mixer at low speed all the ingredients together, except soda, cognac and almonds until it becomes a homogeneous dough.
- Dissolve the soda in cognac and pour it into the mixer.
- Add the almonds at the end.
- It is good to finish the kneading in the hand, kneading gently and sifting the last flour. The dough must be soft and buttery.
- Spread the dough on a surface and with a glass cut into a half-moon and place it on the sheet with the baking sheet. Bake in a preheated oven at 170 ° C for 30 minutes until golden brown.
- As soon as we remove them from the oven, sprinkle them with flower-water and pour them into a bowl of powdered sugar, leaving them for 10 minutes.
- They are best kept in a cap that we have covered with aluminum foil internally.