Kourabiedes from Galaxidi

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Kourabiedes from Galaxidi

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Ingredients

250g almond roasted and coarse
850g flour for all uses double sifted
100 g powdered sugar
400g milk butter
100 g vegetable butter
2 Egg yolks of fresh eggs
1 egg
2 Vanilines
½ tsp nutmeg
1/3 teacup cognac
1 short tsp baking soda
FOR THE ICING
1kg powdered sugar
2 Vanilines
  • Medium

Ingredients

  • FOR THE ICING

Directions

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κουραμπιέδες, γαλαξιδιώτικοιKourabiedes from Galaxidi

Galaxidi is a picturesque small town, with its “captain houses”  and with a seaview  that steals the colour of the sky every day. It’s very close to Delphi, where the pre-history meets history, and where yesterday meets today…

 

 

Beloved place… warm and welcoming people … and a unique gastronomy. An example to imitate, Chrisoula Papalexis, a lovely hotelier and cook, I would say, since on her hands the fruits, the olive oil, the cheese of the region transform into masterpieces. The breakfast at Ganimedes Hotel is famous…and authentic. Her insist on traditional cooking excites Greeks and foreigners alike. During the hotel cooking classes  you can learn to make fyllo on the spot … and try to make your own version of Rumeli pie…

 

 

She baked kourabiedes at Christmas using the recipe of her mother-in-law which really talks to the heart … The best ones I have ever tasted … the shape that she gave was the traditional one … The hotel is still open  in the winter so you can make a reservation for a dreamy weekend with delicate tastes.κουραμπιέδες, γαλαξιδιώτικοι

The recipe,

Kourabiedes from Galaxidi

By Chrisoula Papalexis, Hotel Ganimedes, Galaxidi

Steps

1
Done
10 '

Place the almonds to the baking pan and bake for 10 minutes at 200ºC until they are golden brown.

2
Done

Let them cool and grate them.

3
Done
10 '

Put the butter in the mixer bin, wth the 100 grams of poweder and the vegetable butter and whisk them with the wire for 10 minutes until they whiten and become foam and creamy.

4
Done

Add one of the egg yolks until they are homogenized with the mixture and pour the whole egg.

5
Done

Add the nutmeg, vanilines and pour gradually the flour into the mixture with the addition of cognac.

6
Done

In a small glass, stir the baking soda in the cognac well with a fork and pour the mixture into the dough.

7
Done

Finally add a pinch of almond, a bit of flour alternately and remove the dough from the mixer and continue gently kneading with the hand.

8
Done

The quantity of the flour we should use depends on the flour. The dough should be soft and buttery.

9
Done

We shape the kourabiedes and place them in a baking pan on a baking sheet.

10
Done
35 '

Bake them in air mode in a well preheated oven at 180ºC for about 35 minutes until they get golden.

11
Done

Remove kourabiedes from the oven and let them cool down without covering them.

12
Done

Sprinkle a bit powedered sugar with a vaniline on a pan to create a sugar base and carefully place the kourabiedes.

13
Done

We sprinkle them again with powdered sugar and hazelnuts and let them cool well, otherwise they may break.

14
Done

Put them on a platter and sprinkle again with powdered sugar.

Sissy N.

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