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Kourabiedes


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Ingredients

  • 100 g almonds
  • 330 g unsalted butter
  • 60 g icing sugar, (plus approx 400-500 g additional for dusting)
  • 25 g Ouzo
  • 1 egg yolk
  • 100 g cornstarch
  • 500 g plain flour
  • 6
    2min
    Preparation 2min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Preheat
    fan forced oven to 180ºC. Line 2 large baking trays with paper and set aside.



    Place
    almonds into TM bowl and mill for 10
    seconds
    on speed 9. Set aside.



    Place
    butter, icing sugar, ouzo and egg yolk into TM bowl and mix for 10 seconds on speed 7.



    Add
    almonds and cornstarch and approximately half the flour. Mix for 15 seconds on speed 7.



    Add
    remaining flour and with dial set to Closed lidclosed
    lid position
    , knead for 30 seconds
    on Interval speedDough mode or until dough
    comes together. Use spatula if necessary to assist in bringing the dough
    together. It should hold its shape when you squeeze it in the palm of your
    hand.



    Roll
    into half moon shapes and space evenly on the prepared trays. Bake for 15-20
    minutes or until firm to the touch. Whilst still warm dredge with icing sugar.
    Cool, and repeat with another coating of icing sugar.

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Comments

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  • Lovely authentic recipe. I

    Submitted by vixprap on 27. December 2014 - 07:24.

    Lovely authentic recipe. I toasted almonds before milling and sprinkled with a little rosewater after baking and before dredging with icing sugar.  Delicious!

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