Christmas Buns — Kourabiedes



100 gr  powdered sugar
400 gr dairy butter
100 gr vegetable margarine
2 egg yolks
1 egg
2 vanilla
1/2 tablespoon nutmeg
1/3 cup cognac
1 teaspoon baking soda
250 gr roasted and chopped almonds
850 gr (approximately,depends from the flour) soft flour, sifted
1 kg  powdered sugar
2 vanilla


Spread the almonds on a baking tray and bake them for 10 minutes at 200ºC until golden. Then let the almonds cool slightly and coarsely chopped. Put into the mixer the butter, 100gr  powdered sugar, margarine and blendall together for 10 minutes until the mixture becomes white and fluffy. Add yolks one by one, to homogenize the mixture and the egg. Add the nutmeg, 2 vanilla and a bit of flour. Dissolve the baking soda in the cognac and pour it into the mixer. Finally add  little by little the almond, flour and continue to knead gently by hands. The dough should be soft and buttery.

Preheat oven to 170ºC. Form the buns  in what shape you like  and place them on a baking sheet on parchment paper. Bake the buns in air for about 35 minutes (depending on their size) until  burst on top and golden. Then allow them to cool for 5 minutes. Sift a little powdered sugar with vanilla in a pan and coat in the buns. Then sprinkle them with powdered sugar. Let the buns cool well, otherwise dissolve. Place kourabiedes on a plate and sprinkle with powdered sugar.

Bon Appetit!




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