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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER GREEK RECIPES |
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SOKRATES’
SHORTBREAD BISCUITS (Kourambiedes)
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INGREDIENTS: |
- 1 lb Flour
- 1 lb Icing Sugar
- 8 oz
Parve Margerine (USA)
- 4 oz Toasted Almonds
- 4 oz Caster Sugar
- 2 Egg Yolks
- 3
Tbs. Ouzo or Brandy “AMARETTO DI SARRORNO”
- 1-2 Tbs. Rose Water
- 1 tsp Baking Powder
- 1 tsp Vanilla
Extract
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INSTRUCTIONS: |
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Pre-heat the oven
to 375°F.
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Cream the butter,
add the caster sugar and beat until light and
fluffy.
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Add the egg yolks
one at a time, gradually add the vanilla extract
and ouzo (or brandy).
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Add the roughly
chopped almonds.
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Sift the flour and
baking powder, add to the mixture.
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Knead lightly, to
produce a firm dough.
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Roll out the dough
on a lightly floured surface to a thickness of
2cm (¾ inch).
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Cut into half moon
shapes using a pastry cutter.
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Or, form pieces
the size of a walnut into balls and flatten
slightly.
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Place onto a
floured baking sheet.
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Bake for 20-25
minutes.
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Remove from the
oven and immediately sprinkle with rose water.
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Sift a quarter of
the icing sugar onto a tray, place the biscuits
on to it, while they are still hot
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Sift over the
remaining icing.
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Allow to cool
before serving
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Store in an
airtight container.
ΚΑΛΉ ΌΡΕΞΗ
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| Source:
Rabbi Alan Ira Silver |
!בתיאבון
BON APPETIT!
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KOSHER DELIGHT MAGAZINE
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