OUZO & ROSE WATER KOURAMBIETHES
This is my own version kourambiethes (Greek almond shortbread cookies). When I created this recipe, I was looking for a way to create kourambiethes with less sugar and less cholesterol, which I achieved by using less sugar and no egg yolk. Other changes I made to the traditional kourambiethes recipe are: use of fragrant, dry roasted almonds made into a coarse flour (rather than simply chopped) and a liberal use of ouzo and rose water to play up some accent flavors. Enjoy -- please let me know how yours turn out!
Provided by Chez Jonny
Categories Dessert
Time 45m
Yield 12 cookies, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F (330F for convection ovens). Beat/whip one stick of butter in an electric mixer until fluffy.
- While the butter is being whipped in the mixer, dry roast a generous half cup of slivered almonds in a pan until they come fragrant. Remove from heat. Place the toasted almond slivers into a food processor and process until they are nearly a flour. (Stop just before you reach flour consistency as the heat will cause the oils in the almond 'flour' to coalesce, which you want to avoid. A course flour is the proper point at which to to stop blending.) Place almond flour in a bowl.
- Add 1/4 cup sugar to whipped butter and continue to mix. Add remaining ingredients: 2 egg whites (or 4 tsps of dry egg white + 1/4 cup water), 1 tsp baking powder, 3 tsp ouzo, 3 tsp rose water, dash of vanila extract, 2 cups flour, and almond 'flour.'.
- The result should be just thick enough to handle with your hands after dashing a large spoonful of the mixture with a little flour. Form into a rough ball and flatten just slightly. (If the consistency isn't right, go back and add a little flour or water to the cookie dough if necessary to achieve desired consistency.) Repeat with each cookie, adding cookies to oiled/buttered cookie sheet. The mixture should make about 12 medium to large sized cookies.
- Bake for 15 mins or until the cookies begin forming a slightly golden exterior. After removing from oven, sprinkle with a little (okay, a lot of) powdered sugar.
Nutrition Facts : Calories 566.7, Fat 30.5, SaturatedFat 15.2, Cholesterol 61, Sodium 283, Carbohydrate 63.3, Fiber 3.3, Sugar 13.4, Protein 11.4
KOURABIEDES: GREEK FESTIVE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Grease a large baking sheet lightly with butter or cooking spray.
- Fry or bake slivered almonds until a light golden brown.
- Beat butter in blender or with a hand mixer on high for 20 to 30 minutes until white, light and creamy. Add the egg and yolks one at a time mixing well to incorporate.
- Add 1 cup powdered sugar, vanilla, optional gum powder, rose water, ouzo and then almonds.
- Next sift together baking powder and flour. Slowly add to mixture,
- The final dough should be soft and easy to work with. So now form them into small balls -- about a fist-full. Form like dumplings and imprint thumb on all sides of the cookie.
- Bake for 10 to 20 minutes until light golden brown. Immediately splash with hand a mixture of 1/4 cup water and 1/2 cup rose water.
- Finally, place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated.
- Then say, "Hopa" and enjoy with friends and family!!!
ROSE WATER COOKIES
I found this recipe in a handwritten recipe collection that I got at a boot sale. Time does not including chilling.
Provided by Sascha
Categories Dessert
Time 15m
Yield 12-24 cookies
Number Of Ingredients 9
Steps:
- Mix all ingredients together until a firm dough forms.
- Form a roll with the mixture and wrap in cling film.
- Chill for at least an hour, then slice thinly.
- Heat oven to 170 degrees Celsius.
- Line a cookie sheet with nonstick parchment paper. Arrange cookies so that there is enough space for them to spread.
- Sprinkle lightly with sugar and bake for about 10 minutes, or until they are just turning brown on the edges.
Nutrition Facts : Calories 303.5, Fat 16.2, SaturatedFat 10, Cholesterol 57, Sodium 269.3, Carbohydrate 36.7, Fiber 0.7, Sugar 16.7, Protein 3.4
KOURAMBIETHES (GREEK ALMOND SHORTBREADS)
I haven't made this recipe yet. It is posted for the Zaar World Tour 2006. The cookbook I found this recipe in says that Kourambiethes are a Christmas specialty in Greece. Prep time includes 1 hour refrigeration time.
Provided by Kim127
Categories Dessert
Time 1h45m
Yield 22 shortbreads
Number Of Ingredients 10
Steps:
- Gently melt the butter over low heat in a small heavy-based saucepan; without stirring or shaking the pan. Carefully pour the clear butter into another container, leaving the white sediment in the pan to be discarded. Refrigerate for 1 hour.
- Preheat the oven to 325 and line two baking trays with parchment paper.
- Grind the slivered almonds to a medium fine meal.
- In a bowl, sift the flour and baking powder together.
- Using an electric mixer, beat the chilled butter until light and fluffy. Gradually add the icing sugar and combine well. Add the egg yolk, vanilla, and ouzo and beat until just combined. Fold in the flour, ground almonds and the almond meal.
- Shape heaped tablespoons of mixture into crescents, place on the baking trays and bake for 12 minutes, or until lightly colored.
- Remove from the oven and dust liberally with icing sugar. Leave to cool on the trays for 10 minutes.
- Line a baking tray with parchment paper and dust the paper with icing sugar. Lift the warm biscuits onto this and dust again with the icicng sugar. When the biscuits are cool, dust them once again with the icing sugar before storing them in an airtight container.
Nutrition Facts : Calories 176.8, Fat 11.4, SaturatedFat 5.6, Cholesterol 29.7, Sodium 18.4, Carbohydrate 16.8, Fiber 1, Sugar 7, Protein 2.6
KOURAMBIETHES
My best friend when I was growing up was Greek, and I fell in love with the culture and the food. This was always my favourite - thanks to Georgia for giving me the family recipe! I'm putting it here for safe keeping.
Provided by Nikki
Categories Greek
Time 40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Cream butter & icing sugar until light.
- Add egg yolk and brandy, mixing well.
- Fold in almonds, flour, baking powder & cloves.
- Break off small pieces of dough & shape into 'S' shapes or crescents.
- Bake at 180 deg C for +/- 20 min until lightly golden.
- Let them cool for 10 min, then dust with some icing sugar.
- Store in container & dust with rest of icing sugar.
- Tip: Seal & store for 2 days (if you can resist!) as this improves the flavour.
Nutrition Facts : Calories 252.2, Fat 10.3, SaturatedFat 5.5, Cholesterol 30.1, Sodium 85.8, Carbohydrate 38.6, Fiber 0.8, Sugar 27.6, Protein 2.2
KOURAMBIETHES
Make and share this Kourambiethes recipe from Food.com.
Provided by mikamouse
Categories Dessert
Time 2h
Yield 80-100 cookies, 90 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar, Crisco & butter until fluffy. Add eggs & beat well. Mix baking soda with lemon juice in a glass (it will fizz) & pour into mixture.
- Add ouzo & mix. Add baking powder to flour & add flour gradually to the mixture. Mix in almonds.
- Use cookie cutters or shape into circles & crescents.
- Bake at 350°F for 20-25 minutes until light brown.
- Remove & cool. Sprinkle with powder sugar by layering bottom of pan with sifted powdered sugar. Place cookies in pan & sift more sugar on top.
Nutrition Facts : Calories 122.1, Fat 8.2, SaturatedFat 3, Cholesterol 11.7, Sodium 28, Carbohydrate 10.7, Fiber 0.5, Sugar 0.8, Protein 1.8
KOURAMBIEDES (A GREEK CHRISTMAS COOKIE)
Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 30-40 cookies, 30-40 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt.
- Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds.
- Let the dough stand for an hour at room temperature, covered with a clean dish towel.
- Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands.
- Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand.
- Bake at 350F for 15-20 minutes.
- Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance).
- Roll the hot cookies in icing sugar to cover and let cool.
- When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.
Nutrition Facts : Calories 215.8, Fat 16.3, SaturatedFat 8.2, Cholesterol 43.6, Sodium 184.7, Carbohydrate 15.1, Fiber 1.1, Sugar 4.3, Protein 3
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- Preheat the oven at 200C / 390F. Place the almonds whole or roughly chopped (depending on whether you prefer the cookies to have whole or chopped almonds inside) on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, being careful not to burn them.
- Use an electric mixer, to mix the butter and the icing sugar (100g/3.5 ounces), for about 20 minutes, until the butter is creamy and fluffy, like whipped cream. (It is very important that the butter is at room temperature.) Add the vanilla extract, the rose water and the ouzo and blend; add the baked almonds and blend again.
- In another bowl, blend the sifted flour and the baking powder. (It is very important to sift the flour, so that the cookies will become light and smooth.) Gradually add the flour into the butter mixture (from step 2) and work the mixture with your hands, until the ingredients are combined and the dough is soft and easy to work. You will need 450-500g of flour, depending on the flour.
- Preheat the oven to 200C; layer the bottom of 2 baking trays with parchment paper and form the kourampiedes. Roll 1-2 tbsps of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough.
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