Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month, Kourabiethes. These shortbread-type almond cakes are a tradition at Christmas.

Ingredients

4 cups of butter. 2 cups of confectioner's sugar. 2 egg yolks. 2 teaspoons of vanilla extract. 2 teaspoons of baking powder. 3 tablespoons of brandy. 1 cup of coarsely chopped roasted almonds
12 cups of all-purpose flour. Confectioner's sugar (for dusting). Rose water (optional).

Instructions

Start with all ingredients at room temperature. In a mixing bowl, cream the butter and sugar until white. Dissolve the baking powder in the brandy and slowly add to mixture, along with egg yolks, vanilla, and almonds. Add flour gradually. Knead the dough by hand until malleable. Preheat oven to 350°F (175°C). Shape the cakes by hand into dome-shaped circles about two inches in diameter and 3/4 inch thick, and place on a lightly buttered cookie sheet. Bake for 20 minutes at 350°F (175°C) until they barely start to brown. While they are baking, sift the confectioner's sugar onto a large tray or cookie sheet. As soon as the cakes are done, sprinkle with rose water (optional) and roll in the sugar. When they have all been coated once, repeat (without rose water) and cool. When cooled, place in layers on a serving platter that has been dusted with sugar. Sift a liberal amount of sugar on each layer. (Makes about 60.)

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