Description
This recipe is the interpretation of Greek cookies “Kourabiethes Nistisimes". Cookies are very tasty!! And however quick and easy to prepare. Ideal for fasting and vegetarians.
Ingredients
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Soda
0.25 tsp
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Water
2 Tbsp
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Butter
100 g
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Sugar
50 g
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Vanilla
0.25 tsp
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Flour
300 g
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Almonds
60 g
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Powdered sugar
3 Tbsp
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Cardamom
1 tsp
Cooking
Prepare all the necessary ingredients for the dough: flour, sugar, soft butter, water, baking soda, vanilla and roasted almonds. The original recipe uses butter instead of vegetable margarine and brandy instead of water.
Close-up of the MCPFE almonds. I split each nut in 4 pieces - that is enough. You can take blanched chopped almonds, but I like the version used in the recipe: coarsely chopped raw almonds.
Dissolve the baking soda in the water.
Carefully whisk the butter with the sugar. Add the vanilla and water with dissolved baking soda. Stir again until smooth.
Gradually add flour. When the dough becomes bad to keep up with the whisk, start with your hands.
The dough will be tight and uneven. But don't worry! The cookies will be crumbly and crispy!
Gotta bring in the dough nuts. So it's not just the nuts pop up. Trying to get all the nuts.
Preheat the oven to 175*C. While it heats, grease the pan with oil (vegetable margarine or butter, depending on what you used in the test) and sculpt a round, slightly flattened cookies. You can make it another shape, but remember that it is advisable to make cookies not thinner than 1.5 cm, otherwise it can get dry or burn. And bake for 20, maximum 30 minutes. It is important not to overdo! This cookie remains weak Browns and bright.
Now prepare the topping. Cookies turns out moderately sweet and seems somewhat unfinished. Therefore, we strongly recommend not to neglect this step. In Greece these cookies, sprinkle with powdered sugar. I for dusting mix the icing sugar with ground cardamom. It seems to me that in this embodiment, the flavor starts to play and becomes more interesting. Put the cookies in layers on a plate, sprinkling each layer of our mixture. Experiment and follow your own taste! Bon appetit!
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