Kourambiethes
Want to hear how it is pronounced?
here ya go
Correct pronunciation or not,
these are exquisite Greek cookies.
If I don't make any other cookies for Christmas
this year, I will make Rose's Kourambiethes.
They've gone right to the top of the list.
Very simple to put together with few
ingredients, the secret is in clarifying
a pound of butter. Or in my case, a
pound and a half.
This is a brilliant move, totally changing the flavor profile
of what essentially is a typical tea cake cookie.
My first memory of my mother baking was making
Russian Tea Cakes for Christmas
out of the old Betty Crocker Cookbook.
I've always loved any variation, either with walnuts or
pecans. This is the first one with almonds.
Every fall, my brother and I go to the huge annual Greek Food Festival in our town.
I asked him if he ever tried these because I haven't.
I'm too busy savoring baklava.
You mean those hard as a rock flavorless cardboard powdered sugar cookies?
Boy, is he in for a treat!
These cookies literally crumble apart with the first bite.
They are incredibly delicate and tender.
The dough is divided into thirds so with the first batch I followed through by the recipe,
except for punching up the orange juice with 1/2 teaspoon of orange oil.
and salt.
For the remainder of the dough, I folded in the zest of half an orange.
This was just enough to give the cookies more of an orange accent.
The tricky part has been to pull them out before they over brown.
My oven is baking them too quickly.
Doesn't seem to matter.
Everyone who has tried these Kourambiethes
just loves them.
This is the coconut oil version for my
five year old dairy free granddaughter.
Really unfair watching her sister holding a powdered sugar
confection so I mixed up a second batch.
Five year old with new baby brother
I used all the same quantities. The flavor is quite good; the cookies
spread out thinner is all.
I call that a win in a five year old's world.
Now I'm wondering if they could be turned into chocolate
dairy free cookies with the addition of cocoa powder.
Back to the Kitchenaid!
~
The Baking Bible by Rose Levy Beranbaum
Oh, the addition of orange oil and orange zest in batches is so good! Sometimes Kourambiethes are made with olive oil… coconut oil sounds a tastier alternative for your granddaughter :) Gorgeous photo of your granddaughter and baby :) LOL and thanks for pronunciation!
ReplyDeleteI like the idea of coconut oil. Beautiful photo!
ReplyDeleteGood idea with the orange oil! I should add it next time. I think orange will work better than brandy. Brandy gave a bitter taste thats why i put more sugar!
ReplyDeleteI think it would be fun to do each of the above. They sound delicious - What gorgeous children!!!!!!!!!!!!
ReplyDeleteI love the way you snuck in a gorgeous photo of the grandchildren. These biscuits were great and the orange zest idea is a good one.
ReplyDeleteI thought about adding orange oil, but I'm such a recipe follower. Don't color outside the lines.
ReplyDeleteThey were yummy. I used rum instead of brandy or orange juice.
ReplyDeleteWhat a lovely grandmother you are! Your grandchildren are precious. Aren't Greek sweets delicious? I agree with you, in terms of cookies, these ones have gone all the way to the top!
ReplyDeleteI love the photo of your grandchildren!! Vicki, your cookies look so good! I am crazy about these, and I will be sending these out for Christmas along with you! So much better than any I have ever tasted. I think the clarified butter is superb!
ReplyDeleteI've got to try these. Nice pic of the children.
ReplyDelete