TRADITIONAL GREEK ALMOND SNOW BALLS (KOURABIEDES) AND WITH CHOCOLATE

25΄
Preparation Time
25΄
Waiting Time
53
Portions
3
Difficulty Level

Directions

We mix the butter in the mixer for 5 minutes at fast speed and then we add the powdered sugar and we continue mixing for another 10 minutes. We put the vanilla sticks, amaretto, and the rosewater. We put the almond slivers after they have cooled. We add gradually the flour and we mix with a spatula. The dough should break but not stick in the hands. We put the gloves and we make 30 gr dough balls. Then we put them in a non-stick baking pan. We bake at the oven for about 20-25 minutes until they get a golden color. We take them out of the oven and carefully we put them in a rack and let them cool. Then we spray them with rosewater. Ιn a sieve we put the powdered sugar and we sprinkle them.

For the chocolate kourabiedes: We melt the baking chocolate with the sunflower oil in a bain-marie. Then we put the kourabiedes in the mixture and we let them cool in a parchment paper.

 

Chef: Nikolas Tsotas

Ingredients

CALCULATE PORTIONS:
  • 900 gr MILLS OF CRETE Soft flour
  • 500 gr butter
  • 220 gr powdered sugar
  • 2 vanilla in sticks
  • 0.5 tsp amaretto
  • 200 gr almond slivers, blanched slivered, toasted
  • 1 tsp rosewater
  • 50 ml BIOXYM Orange Juice Concentrate

  • FOR THE CHOCOLATE KOURABIEDES

  • 150 gr baking chocolate
  • 30 ml sunflower oil

Equipment

  • Bowl
  • Pot
  • Mixer

RELATED PRODUCTS