Greek almond snow balls (kourabiedes) with Turkish delight carnation

35΄
Preparation Time
50΄
Waiting Time
25
Portions
1
Difficulty Level

Directions

With a wire or a mixer, we whip the butter, olive oil, phyttin and sugar (125 g) until they are softened and soaked. We sift the flour, baking powder and vanilla and we pour them into the butter. We stir lightly and we add brandy, almond and the Turkish delight. We shape the snow balls”tight” into small round bites. We bake at 200 ° C in a preheated oven for 18 ‘. We remove from the oven, we leave to cool down very well and we put them into caster sugar.

The Turkish delight we must place it, after cutting, for 10 minutes in the refrigerator to tighten and integrate better in the dough.

Chef: Giorgos Makris

Ingredients

CALCULATE PORTIONS:
  • 175 gr milk butter
  • 75 gr phyttin
  • 50 gr Olive Oil ABEA
  • 125 gr coarse and roasted almond
  • 100 gr Turkish delight carnation, chopped in small cubes
  • 0.25 teaspoon baking powder
  • 1 pinch vanilla
  • 125 gr caster sugar
  • 25 gr brandy
  • 600 gr All purpose flour MILLS OF CRETE

  • FOR THE SPREADING

  • caster sugar

Equipment

  • Bowl
  • Mixer
  • Baking dish

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