“Kourabiethes are traditionally made at Christmas time. This is because they are dusted with lots of icing sugar to represent the snow and this special time of year. It doesn’t snow for us here in Australia during December, but it is winter time in Greece. Nevertheless, we still love to make Kourabiethes for Christmas.

My Thea Sylvia always makes Kourabiethes for us at Christmas time. She also makes them for special occasions such family engagements, weddings and christenings. Mostly she will make the moon shape biscuit however, for special occasions she might make a heart shape or a circle.

This year I’m planning to make a combination of heart, star and circle shapes to have for Christmas day.”

Sia

KOURABIETHES

INGREDIENTS

• 80g almonds, blanched and roasted
• 110g sugar
• 185g butter
• 2 egg yolks
• 1 tube of pure white vanilla powder or 11⁄2 tsp from a packet
• 10g brandy
• 60g corn flour
• 75g plain flour
• 210g self raising flour
• 1⁄2 tsp baking powder
• icing mixture for dusting

STEPS

1. Weigh blanched almonds (80g) into the bowl and dry roast for 5 minutes/ steaming temperature/reverse/speed 1/MC OFF. Or roast the almonds in the oven on 150 degrees, fan forced for 15-20 minutes or until lightly browned. Oven roasting the almonds will produce a crunchier nut in the biscuit.
2. Once roasted, chop the almonds 10 seconds/speed 5. Ensure they are finely chopped otherwise chop again for 2 seconds/speed 5. Set aside.
3. Preheat oven to 175 degrees, fan forced.
4. Mill sugar (110g) 3 seconds/speed 9.
5. Add the butter (185g) and beat for 30 seconds/speed 4. Scrape down the sides and repeat.
6. Scrape down sides and continue to beat on speed 4 whilst adding 1 egg yolk at a time (2). Scrape down the sides and blend again for 10 seconds/speed 4. Scrape down the sides.
7. Add vanilla (1 tube) and brandy (10g) and mix 10 seconds/speed 4.
8. Scrape down the sides. Add corn flour (60g), plain flour (75g), self raising flour (210g) and baking powder (1⁄2 tsp). Set the kneading function and knead/30 seconds.Scrape down sides, add the chopped almonds and continue to knead/30 seconds.
9. Tip the mixture onto a bread mat or into a bowl. Bring it all together and form a large ball. Wrap the mixture in the mat or cover the bowl with some cling wrap. Leave it to rest for 5 minutes.
10. Measure 1 tablespoon of mixture and use hands to roll biscuits into a moon shape. Or use a cookie cutter and cut out preferred shape such as circles, hearts or stars. Cut shapes so they are at least 1cm thick.
11. Place the shapes onto a lined baking tray and cook in the oven for 25 minutes or until golden brown.
12. Once the biscuits have finished baking, turn the oven off. Leave the biscuits in the warm oven to continue to harden. This may take a few hours or leave over night.
13. Allow the biscuits to completely cool. Then dust each biscuit with a generous amount of icing mixture.

NOTES

• Use ouzo instead of brandy, if preferred.
• Blanch raw almonds in the thermal cooker: Add raw almonds (180g) and water (350g) to the bowl. Ensure the water covers the nuts. Cook 5 minutes/steaming temperature/ reverse/slowest speed. Flake off the skin from each almond before roasting. If the almonds are not being used immediately, ensure they are dehydrated in a dehydrator or in a low oven. For more detailed instructions please read this post: How To Blanch Almonds In Your Thermomixer