World Monitor Magazine #1 WM march 2018 (1) | Page 61

Almond Snow Balls –
Kourabiedes
Ingredients Method
900 g all-purpose flour
500 g butter
220 g icing sugar
1 tsp. vanilla extract
(2 packets vanilla powder)
200 g blanched slivered
almonds, toasted
(toast for 5-10 minutes
at 200* C (390*F)
icing sugar for dusting
1 tsp. rosewater
For sprinkling and dusting
rosewater
icing sugar Remove the butter from the refrigerator about 2-3 hours before using,
so that it can soften at room temperature.
Preheat the oven to 180* C (350*F) Fan.
In the mixer using the whisk attachment, beat the butter for 5-6
minutes on high speed until it turns white. Add the icing sugar and
vanilla. Continue beating for another 5-7 minutes. As soon as the sugar
is added, the volume of the butter may lessen but it will rise again. It
will be ready when it looks like whipped cream.
Remove the mixing bowl and add the flour in batches. Gently fold in
with a spatula and add then add the almonds.
The mixture should be soft but not that soft that it will stick to your
hands.
Mold into balls the size of walnuts (25 g). Place them in rows, on a
baking sheet lined with parchment paper. Make a small indentation on
top of every little ball of dough with your finger.
This way it will it can hold on to more icing sugar.
Bake for 35-40 minutes, until they turn light golden.
Remove from oven. Carefully move them from the baking sheet
and place them on to a wire rack to cool. They are very soft and
crumbly when hot.
When cool, spray them with some rose water.
Put some icing sugar in a sieve and dust.
This is a delicious, melt in your mouth, traditional Greek sweet
called “Kourabiedes”. Sweet and crumbly, with crunchy toasted
almonds and they look so Christmassy!!
https://akispetretzikis.com/en/categories/keik-mpiskota/
koyrampiedes#
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