KOURAMPIEDES OR CHRISTMAS SHORTBREAD

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.

Happy Holidays!

Ingredients

  • 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)
For sprinkling
  • 20 ml flower water
  • 200 gr. caster sugar

Instructions

  • 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.

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