Traditional Naxian Almond Snowballs – kourabiedes with Naxian butter and citrus for the Christmas Holidays!
3 secrets for the perfect Naxian kourabiedes
- The secret to delicious kourabiedes is the preparation of the butter. The more we beat the butter and the more creamier it becomes, it results better taste for the kourabies.
- Another secret for the tastiest kourabiedes is not to crush the almonds too much. They should be coarsely chopped and to be sure of this, we can pass them through a sieve after the blender to separate any remaining powder.
- Traditional kourabiedes are usually dominated by the aroma of butter. However, in order to create unique Naxian kourabiedes, in addition to the Naxian butter, we will also add a little Naxian citrus, which matches perfectly with the bitter almond essence. The resulting aromas will pleasantly surprise you!
- 330 g Naxian butter
- 250 g almond slivers
- 130g powdered sugar
- 50 ml Naxian citrus
- ¼ teaspoon baking soda
- 1 egg yolk
- 380-400g soft flour
- 2 vanilla powder
- 1 pinch salt
- ½ teaspoon bitter almond liqueur
- Powdered sugar to assemble
- Melt the butter in a small saucepan on a very low heat. As soon as it melts, without boiling, take it off the heat and let it cool for 10′. Then, place it for 30′-40′ in the refrigerator.
- Place the almonds on a baking sheet lined with parchment paper and bake them at 170°C for 15′, until they have a nice brown color. We take them out of the sheet and after they cool down, we beat them in the blender until coarsely grounded.
- Add in a mixer bowl the Naxian butter and beat for 20’-25’ until it becomes white and have a creamy texture.
- Dilute baking soda into the Naxian citrus.
- Add into the mixer bowl the powdered sugar and continue with vanilla, the Naxian citrus, the egg yolk and the almonds.
- Continue by adding spoon by spoon the soft flour until you have a soft dough that you can mold very easily.
- Mold the dough into small kourabiedes of 20-22 g and press lighltly with your finger in the center of each one.
- Place them into a cookie sheet and bake at 180° C for 15’-18’ until they have a beautiful light color.
- After you take them out, let them cool down.
- Coat the Naxian kourabiedes with powdered sugar. Place the almond snowballs on a tray and sprinkle them one more time with powdered sugar.
Recipe | Food Styling: Dim Bafas
Photos: Alex Kapsali
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