Traditionally made during Easter or Christmas, Yia Yia Mary's kourabiethes are to die for!! They are light, airy and just sweet enough to accompany that afternoon coffee perfectly!
With Easter around the corner, we thought we would share with you this quick and easy recipe for this delicious treat!
For the complete video tutorial click here.
2 x 250g of Unsalted Butter, Melted
3 Cups of Icing Sugar
8 Egg Yolks
6 Tablespoons of Ouzo
2 Teaspoons of Vanilla Powder
1 ½ Cups Roasted Almonds, chopped
5 Cups of Self-Raising Flour
Spare Icing Sugar
- Preheat your oven to 180*C
- In a mixing bowl add the butter and the icing sugar.
- Beat until the mixture becomes creamy and lightens in colour.
- Begin to add the egg yolks, one at a time. Let the egg yolk combine well before adding the next one.
- Add the almonds and combine well.
- Mix the flour and the vanilla powder together in a bowl.
- Add half of the flour to the mixture in small amounts. Ensure that the flour combines well before continuing to add more.
- Add the ouzo and combine well.
- Once half of the flour has been combined, transfer the mixture to a larger bowl and begin to add the remaining flour, by hand, and combine until the mixture is soft.
- Now that the dough is soft and malleable, roll the mixture into walnut-sized balls, flatten with your index and middle finger and then place in a baking tray.
- Ensure ample space is left between the cookies because they do expand quite generously.
- Place a whole clove in the centre of each cookie.
- Place in the oven for roughly 15 - 20 minutes or until golden brown.
- Once they are ready, and as soon as they have come out of the oven, transfer the cookies to a baking tray on a bed of icing sugar.
- Whilst the cookies are still hot from the oven, generously cover them with icing sugar and let them stand here for a few minutes.
- After a few minutes, remove from the baking tray and they are ready to serve.
- If serving a while after baking, sprinkle additional icing sugar.