1 cup sweet butter
1/2 cup powdered sugar
1 egg yolk
2 tbsp brandy or cognac (optional)
1 tsp almond extract
1 tsp vanilla extract
1 tsp baking powder
2 1/4 cup sifted cake flour, (or more)
3/4 cup ground almonds, toasted
1 lb powdered sugar, sifted
Directions
In electric mixing bowl, whip the sweet butter until
it is fluffy and white. Continuing to beat on medium
speed, gradually add the 1/2 cup powdered sugar, egg
yolk, and flavorings.
Meanwhile, sift the baking powder with the flour
and gradually add to the batter, mixing by hand and
working the flour thoroughly into the mixture before
adding more. Mix in ground almonds. Knead until a
soft, buttery dough is formed that will stay together
when a little is rolled in the palms of your hands.
Break off pieces slightly larger than a walnut, then
roll into balls, half-moons, or S-curves. Place on
cookie sheets allowing an inch between each. Bake on
the center rack of a 350-degree oven for 12 to 15
minutes or until golden colored, not chestnut. Remove
from the oven and carefully lift each Kourambie and
place on a generous layer of sifted powdered sugar.
Immediately sift more powdered sugar over to cover
Kourambiedes. Allow to cool for 10 to 15 minutes
before lifting and rolling to be sure they are evenly
coated. May be served in individual fluted paper
cups, with a bit of additional powdered sugar sifted
over tops.
Servings: 50 servings
Kourambiedes Recipe brought to you by Recipe Ideas
Categories: Alcohol; Appetizer; Beverage; Cake; Dessert
The History of Recipes
Food historians have traced the existence of recipes back into the far past, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Aspicius also tells us how the ancient Romans made use of a wide range of spices and herbs, including some that we all recognise for example bay, rue and parsley. During the following few centuries, the powerful and wealthy houses competed to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes of the day. Like it or not, the introduction of TV gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Kourambiedes recipe.
