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!

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.

Credits

Recipe | Food Styling: Dim Bafas

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