TRADITIONAL KOURAMPIEDES COOKIES
These pomegranate and almond kourabiedes offer a modern twist on the classic dessert. The butter, combined with grenadine and brandy, creates a unique flavor with pomegranate aromas, while the roasted almonds add a crunchy texture. The generous dusting of powdered sugar completes their traditional appearance, offering a sweet and fragrant temptation, perfect for holidays and special occasions.
Δείτε την συνταγή
30
20
30
40 - 45

Ingredients

  • 500 g butter at room temperature
  • 120 g icing sugar, WHEAT
  • 100 ml grenadine
  • 50 ml of cognac or pomegranate brandy
  • 750 g all-purpose flour, well sifted
  • 250 g almonds (with the skin on), roasted for a few minutes on the grill, then coarsely crushed
  • plenty of icing sugar, for the coating

1

Beat the butter and the measured icing sugar very well in the mixer, for 15 – 20 minutes until the mixture is very fluffy and smooth. Start by beating on low speed and gradually increase the speed to medium-high power. Add the grenadine and cognac (or tsipouro) and beat for a little longer, until well incorporated into the mixture.

2

Gradually add the flour and continue to beat, initially on high speed, until the dough is soft, pliable and fairly fluffy. Finally, add the almonds and beat for a little longer, until they are evenly scattered throughout the dough.

3

Preheat the oven to 180°C on the resistance setting. Line two large and shallow baking trays or the baking sheets of the oven with parchment paper. Use the mixture to shape the quesadillas into the classic shape or another shape of your choice and arrange them on the two baking trays. Bake them for 15-20 minutes, until lightly browned.

4

Let them cool thoroughly. Dip them in batches, in a bowl with plenty of icing sugar, until they are well coated and serve.