ΦΩΤΟ 2

Kourabiedes using the 1-2-3-4 Method

chef sweet
INGREDIENTS
  • 1 cup powdered sugar (150g)
  • 2 cups almond flakes (180g)
  • 2 vanillins
  • 3 cups OLYMPOS cow’s butter (at room temperature) (500g)
  • 4 cups all-purpose flour (700g)

FOR DUSTING

  • Powdered sugar
PRODUCT
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Cow butter
Cow butter
METHOD
  1. Place the almond flakes on a baking tray and bake them in a preheated oven, top and bottom heat, at 170°C (340°F) for 12 minutes.
  2. Set the almond flakes aside to cool, then crumble them with your hands.
    In the bowl of a stand mixer, add the OLYMPOS cow’s butter (at room temperature) and the powdered sugar. Beat thoroughly until the mixture becomes light and creamy.
  3. Transfer the mixture to a bowl and gradually add the vanilla powder, crumbled almonds, and flour, stirring constantly with a spatula until a soft, smooth dough forms that doesn’t stick to your hands.
  4. Measure 25g of dough for each piece and place them next to each other on a baking tray lined with parchment paper.
  5. Bake in a preheated fan oven at 180°C (350°F) for 10-12 minutes.
  6. Let them cool, then generously dust all the kourabiedes with powdered sugar.
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