KOURAMPIEDES

KOURAMPIEDES - 1 INGREDIENTS (for about 90 pieces or more if you make them bit-sized) 630gr clarified butter 120ml olive oil 200gr icing sugar 3 egg yolks

KOURAMPIEDES - 2 1/2 tsp baking powder 250g almonds, slightly roasted and crushed 1300g all purpose flour Extra icing sugar for the coating (about 1 kg)

KOURAMPIEDES - 3 DIRECTIONS 1.Beat sugar olive oil and butter until very very thick and frothy, at least 20 minutes. You will definitely need a stand mixer for these. I have tried with a hand mixer and it is too much work! 2.Gradually add the egg yolks and continue beating until they are well incorporated into the batter.

KOURAMPIEDES Add the flour and baking little by little until the mixer cannot take any more and then continue by hand. Fold in the crushed almonds. Start with the kilo and then add a bit more, because the batter cannot always take 1300g. We need a dough which is not too sticky or too soft. Sometimes it will look like crumbs. Do not add anything liquid! The dough will be harder to form, but as you will press each cookie with your hands, the butter will melt and hold everything together.

KOURAMPIEDES Form the kourabiedes into a round or crescent shape, but don’t make them too big because they will almost double in size when they are cooked. Place them with some distance on a baking sheet lined with parchment. 2.Pre-heat the oven to 180οC and bake for 20 minutes, until lightly golden. Let them cool.

KOURAMPIEDES Shift the icing sugar in a large bowl and mix small batches of the kourambiedes with the sugar. Place them on a serving platter or in airtight container and sift some more sugar over them. They will keep for a long time, especially if they do not come to contact with moisture.

KOURAMPIEDES - 7 ENJOY THEM! (But Be Careful!!! It’s NOT easy to stop eating! )