Galletas griegas de mantequilla de almendra (Kourabiedes)
Κουραμπιέδες KourabiedesDilo: koo-rah-BYE-thess
Los kourabiedes son las queridas galletas de mantequilla festivas de Grecia, tradicionalmente preparadas para Navidad y bodas. Mantecosas, quebradizas y salpicadas de almendras tostadas, se derriten en la boca y dejan una nube de azúcar glas en los dedos. Su delicado aroma a agua de azahar o agua de rosas y su generoso recubrimiento de azúcar glas las hacen reconocibles al instante en cualquier mesa griega de fiesta. Las familias hornean grandes cantidades para compartir con vecinos e invitados, convirtiendo la cocina en un maravilloso país de las maravillas nevado de polvo de azúcar.
Galletas griegas de mantequilla de almendra (Kourabiedes)
Κουραμπιέδες, Kourabiedes
Se pronuncia koo-rah-BYE-thess
- Raciones
- 6
- Preparación
- 30 min
- Cocción
- 20 min
- Total
- 50 min
- Nivel
- Medio
También sin huevo.
Alérgenos: contiene gluten, leche, frutos secos. Revisa las etiquetas de los ingredientes envasados.
Ingredientes
Las cantidades están ajustadas. Los tiempos de cocción y tamaños de sartén permanecen iguales.
Preparación
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and ½ cup (60 g) powdered sugar with an electric mixer until pale and fluffy, about 4 minutes.
Add the vanilla and rosewater (or orange blossom water) and beat until fully incorporated.
Fold in the chopped toasted almonds with a spatula.
Sift together the flour, baking powder and salt. Gradually add to the butter mixture, mixing gently until a soft dough forms. Do not overwork.
Shape the dough into 1-inch (2.5 cm) balls or crescents and place 1 inch apart on the prepared sheets.
Bake 18–22 minutes until the edges are lightly golden and the cookies are firm but still pale.
Let the cookies cool on the trays for 5 minutes, then transfer to a wire rack until completely cool.
Sift a thick layer of powdered sugar onto a large tray. Roll each cooled cookie in the sugar until generously coated, then transfer to a serving plate and dust with a final snowfall of sugar.
Variantes regionales
Some regions add a touch of ground cinnamon or cloves to the dough. Modern bakers occasionally substitute half the butter with olive oil or use walnuts instead of almonds.
Notas del cocinero
- Toasting the almonds beforehand gives deeper flavor and better texture.
- The dough should feel like soft playdough; if it is too sticky, chill 15 minutes before shaping.
- Store in an airtight tin between layers of parchment; the sugar coating helps them keep for up to 3 weeks.
Servir con
Greek coffee, sweet dessert wine or a glass of cold milk.
Preparación anticipada y conservación
Cookies keep beautifully for 2–3 weeks in an airtight container at room temperature. Re-dust with fresh powdered sugar before serving if needed.
