~ Kourbiedes ~

(A Greek Cookie. This is a family recipe passed on by my cousin Emily Andoniadis.)

Ingredients:

1 lb. unsalted butter (room temperature)
1 egg yolk
1 tsp. baking soda
1 tbsp. cognac or brandy
3/4 cup powdered sugar
5 cups cake/pastry flour
3/4 cup toasted, finely chopped peeled whole almonds (after toasting add a teaspoon of almond extract)

Cooking Instructions:

If pastry dough is prepared day before add an additional 1/2 cup of flour and put in refrigerator.

Sift flour and measure 5 cups and set aside.
Toast and chop almonds and add almond extract to crumbs.
Beat butter until white and then add egg yolk, baking soda and cognac or brandy.
Mix in flour with spatula.
Mix in chopped nuts.
Shape mixture into S shape (If too soft to work put the dough into the refrigerator for a short while).

Bake at 350° for 15 to 20 minutes.
When cool, use sifter to coat heavily with powdered sugar.
Store in airtight container in freezer.

 
For additional recipes, see Andrew's Recipes.

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