Kourabiedes Kozani (biscuits)

Name: Kourabiedes Kozani (biscuits) - Ana D.
Ingredients: 70 g fine semolina; 600 g flour; 175 g sugar; 180 ml water; 450 g butter; 2 egg yolks; one tablespoon of baking soda dissolved in 2 tablespoons of milk; 30 almonds. For syrup: 675 g sugar; 480 ml water; one tablespoon of lemon juice.

Dessert - Kourabiedes Kozani (biscuits) by Ana D. - Recipia

Kourabiedes Kozani – Aromatic Cookies from Greece Welcome to the world of Greek delights! Today, I invite you to discover the recipe for these traditional cookies, Kourabiedes Kozani, which will captivate you with their intense aroma and crunchy texture. These treats are perfect to be enjoyed alongside a fragrant coffee or a cup of tea, adding a touch of elegance to any gathering. The cookies are filled with almonds and soaked in a sweet syrup, making them an ideal choice for your dessert. Here’s how you can prepare them step by step. Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Number of servings: 20 cookies Ingredients For the cookies: - 70 g fine semolina - 600 g flour - 175 g sugar - 180 ml water - 450 g butter (at room temperature) - 2 egg yolks - 1 tablespoon baking soda dissolved in 2 tablespoons of milk - 30 almonds (blanched) For the syrup: - 675 g sugar - 480 ml water - 1 tablespoon lemon juice Preparation 1. Mixing the dry ingredients: Start by mixing the fine semolina with the flour. Set the mixture aside to combine evenly in the dough. 2. Preparing the syrup: In a saucepan, add 675 g of sugar and 480 ml of water. Bring to a boil and let it simmer for about 5 minutes. Add the lemon juice, stir gently, and let the syrup cool. 3. Beating the butter: In a large bowl, use a mixer to beat the butter on high speed until creamy and light in color. This step is crucial for achieving an airy texture and pleasant taste. 4. Adding the egg yolks: Continue mixing and add the two egg yolks, one at a time, without stopping the mixer. Make sure each yolk is fully incorporated before adding the next. 5. Combining the ingredients: Lower the mixer speed and add the dissolved baking soda, alternating with the syrup and the flour and semolina mixture. Add a little of each, mixing until homogeneous. When the mixture becomes thicker, switch the mixer paddles to those for dough. 6. Shaping the cookies: When the dough becomes soft and manageable, form small balls of dough. Gently flatten them and place them on a baking tray lined with parchment paper. Each cookie is topped with half an almond placed on its peak. 7. Baking: Preheat the oven to 200°C. Bake the cookies for about 30 minutes or until golden. Each oven is different, so it’s good to keep an eye on them to avoid burning. 8. Soaking in syrup: Once the cookies are baked, remove them from the oven and, while still warm, quickly dip them in the syrup, turning them on both sides. Be careful not to leave them too long, as they risk crumbling. Use a spoon to lift them out, then place them on a rack to drain excess syrup. 9. Cooling and serving: Once the cookies are cooled, place them in a tray. They can stay fresh for up to 10 days if kept in an airtight container. Practical tips - For blanched almonds: If you want to remove the skins from the almonds, you can soak them in boiling water for a few minutes, then easily peel them. - Adjusting the syrup: If you prefer cookies with less intense syrup, you can drizzle the syrup over the cookies after they are placed on the rack, instead of soaking them completely. - Vegan option: You can replace the butter with vegan margarine and the egg yolks with an egg substitute (such as banana puree or a flaxseed mixture). Delicious combinations These cookies are wonderful alongside a cup of Greek coffee or herbal tea. You can also serve them with Greek yogurt drizzled with honey for a more complex and delicious dessert. Nutritional benefits Kourabiedes are a source of carbohydrates, providing you energy, while almonds add healthy fats, proteins, and vitamins. Whole grain flour can also add more fiber to your diet, and moderate sugar consumption is important for maintaining a healthy balance. Frequently asked questions 1. Can I use whole grain flour? Yes, you can use whole grain flour, but the texture of the cookies will be different. 2. How can I keep the cookies fresh? Keep them in an airtight container at room temperature, away from moisture. 3. Can I add other nuts? Sure! You can try using pecans or cashews for a different flavor. In conclusion, Kourabiedes Kozani are a dessert that not only blends culinary tradition with intense flavors but also offers a delightful experience with every bite. Whether you enjoy them in the company of loved ones or treat yourself, these cookies are surely an unforgettable indulgence! Enjoy!

Kourabiedes Kozani (biscuits)

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