Kourabiedes: Greek Christmas Cookies w/satsuma and almond
Cuisine Baking, greek
Prep Time 10minutes
Cook Time 17minutes
resting time 30minutes
Total Time 27minutes
70gconfectionerspowdered sugar (about a half a cup)
235gunsalted butter8 ounces, 2 sticks, 1 cup softened
the zest from one satsuma orangepreferably organic or unsprayed
1Tsatsuma juiceor brandy
1Tbrandy or amarettoor satsuma or orange juice
65galmondsskinned or unskinned (about 1 cup)
265gAP flourabout 2 cups
scant 1/2 tsp of diamond kosher saltor less if using regular
100-200gconfectioners sugar to coat and dust the cookies afterwards
toast the almonds by putting them in an uncreased pan over medium heat until they just begin to brown and you can smell the toasty almond flavor. set aside to cool
combine the powdered sugar, satsuma zest, and the butter in the bowl of a stand mixer outfitted with the beater attachment and beat for way longer than you think you should (about 10 minutes with a powerful mixer, 18 minutes with a less powerful mixer, and I don’t know how long by hand) until the mixture is light and creamy (the texture of whipped cream according to one source)
while the butter is being beaten crush the almonds either in a food processor or putting them in a bag and beating them with a pan or rolling pin. how course or fine is largely a matter preference but it’s nice to leave some coarse bits for texture and bite in the final cookie
add the egg yolk to the butter mixture and beat until incorporated , scraping down the sides of the bowl if necessary
next add the vanilla and whatever combo or amaretto/brandy/satsuma orange juice you decide on and mix until incorporated
add the ground almonds and again beat til incorporated
sift together the flour, salt, and the baking powder, whisking to combine and then add to the rest and beat on medium until totally incorporated.
cover and chill the dough for about 30 minutes, meanwhile preheat your oven to 350F (180C)
Line a cookie sheet with parchment paper and form the cookies. I used a small (approx 1 inch) spring loaded scoop to make even sized balls. Place on a cookie sheet about one inch apart and bake 12-15 minutes or until they are a light golden color and some cracks are just appearing on the tops.
Allow to cool for about ten minutes and then roll the cookies in powdered sugar to coat. if you did it right they are tender so do this gently.
Put the cookies on whatever serving or sharing verses you intend to use and then dust generously with powdered sugar to finish.
Will keep covered at room temperature for a week or two
Kourabiedes: Greek Christmas Cookies w/satsuma and almond https://www.recipefiction.com/2017/12/kourabiedes-greek-christmas-cookies-w-satsuma-and-almond.html