Acquisition of Hellenic Sign for Products of Dairy Products Tripolis - Papadopoulos SA

Traditional kourabiedes with butter from the Tripoli Dairy

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Traditional kourabiedes with butter from the Tripoli Dairy

in The Recipes Of Galaktokomikis Tripoleos

Christmas is approaching and the preparations have already begun. After decorating our house, it's time for traditional sweets such as kourabiedes and honey macaroons. Below you will find a recipe for kourabiedes with milk butter from 100% Greek sheep and goat milk from the area of Tripoli.

The kourabies is a typical sweet that is widespread throughout Greece and Cyprus and is classified as a traditional Christmas sweet. Its name comes from Persian Qurabiye, meaning biscuit, a confection made of flour, butter and powdered sugar. In Greece, kourabies became known by the refugees from Asia Minor, around 1924 and quickly spread throughout Greece.

Cookies with milk butter

Prep Time: 20 minutes
Cook Time: 40 minutes
⏱️ Total time: 1 hour
kourampiedes yt

Ingredients

For the dough
  • 500 gr. milk butter of the Tripoli Dairy
  • 150-200 gr. powdered sugar
  • 1 vanilla
  • 1 teaspoon flower water
  • 30 gr. bitter almond liqueur, or cognac or rum
  • 200 gr. roasted and coarsely chopped almond
  • 900 gr. flour for all uses
  • 1 pinch of salt
For steaming
  • 600 gr. powdered sugar
  • 1 tablespoon flower water

Instructions

1. All materials should be at room temperature (21-23 ºC).
2. Preheat the oven to 200°C
3. Roast the almonds for 10' in the preheated oven at 200ºC until they are lightly browned.
4. Remove the almonds from the oven.
5. After the almonds have cooled completely, break them into thick pieces with our hands and put them in a bowl.
6. Beat the butter and powdered sugar in the bowl of the mixer for 15 minutes, until the mixture becomes foamy and starts to whiten.
7. Add the vanilla powder, flower water, bitter almond liqueur (or cognac or rum) and continue beating.
8. Add the flour, salt and almonds to the mixer bowl.
9. We first mix our mixture with a spatula very gently and as soon as the ingredients are aggregated we mix with our hands.
10. Shape the kourabiedes into the size of a walnut, about 30 g. each, and place them in a pan, on parchment paper.
11. We bake our kourabiedes in a well preheated oven at 170 ºC for about 30' until they are golden brown.
12. Take the kourabiedes out of the oven and carefully remove them from the parchment paper to cool.
13. While the kourabies are hot, they are soft and can break easily!
14. Put a layer of kourabiettes on a serving plate, spray with flower water and sprinkle with powdered sugar.
15. We follow the same process for the whole mixture.
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Good luck and enjoy!

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