Biscoitos Gregos de Manteiga de Amêndoa (Kourabiedes)
Κουραμπιέδες KourabiedesDiga: koo-rah-BYE-thess
Kourabiedes são os queridos biscoitos de massa quebrada festivos da Grécia, tradicionalmente feitos para o Natal e casamentos. Manteigosos, farelentos e recheados de amêndoas torradas, eles derretem na boca e deixam uma nuvem de açúcar de confeiteiro doce nos seus dedos. Seu delicado aroma de flor de laranjeira ou água de rosas e a generosa cobertura de açúcar de confeiteiro os tornam instantaneamente reconhecíveis em toda mesa de feriado grega. As famílias assam enormes quantidades para compartilhar com vizinhos e convidados, transformando a cozinha em um país das maravilhas nevado de pó de açúcar.
Biscoitos Gregos de Manteiga de Amêndoa (Kourabiedes)
Κουραμπιέδες, Kourabiedes
Pronúncia koo-rah-BYE-thess
- Rende
- 6
- Preparação
- 30 min
- Cozimento
- 20 min
- Total
- 50 min
- Nível
- Médio
Também sem ovos.
Alergênicos: contém glúten, leite, nozes. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
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 regionais
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 do cozinheiro
- 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.
Sirva com
Greek coffee, sweet dessert wine or a glass of cold milk.
Antecipe e armazenamento
Cookies keep beautifully for 2–3 weeks in an airtight container at room temperature. Re-dust with fresh powdered sugar before serving if needed.
