Christmas Buns — Kourabiedes with Chocolate



250 g.  butter
100 g. powdered sugar
1 egg
600 g. flour
½ tsp. teaspoon baking powder
125 g. almonds toasted and coarsely chopped
1 vanilla
1 pinch of salt
1-2 tablespoons cognac or brandy

For the topping:

250 g. chocolate couverture
150 g. sour cream
1 tablespoon butter


Beat  the butter and sugar  with a mixer  until the sugar melts and the mixture is fluffy. Add little by little the egg and the flour with baking powder and salt. Stop the mixer, add the remaining ingredients and continue to knead.
Let the dough to rest covered with a towel. Preheat the oven to 200ºC. Shape the buns in the shape you want, put them in a baking sheet lined with greaseproof paper and bake for about 15-20 minutes. Then remove from the oven and let them cool completely.

For the topping:

Break the chocolate into pieces in a bowl. Heat the sour cream together with butter and when it is inflated, remove from the heat and add the chocolate.
Leave for 1 minute and stir until the mixture is homogenous. Dip one by one the buns in chocolate and leave them on a rack to dry.

Bon Appetit!

Kourabiedes with chocolate

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