KitchenTakeovers : Kourampiedes (Icing Sugar biscuits)

Over the next two weeks we are having a few guest posts, from foodies the world over. Telling us about their favourite Christmas recipes and sharing some of them with us. It'll be like having Christmas many times over the world!! how awesome is that?!

To start us off we have two traditional Cretan biscuits recipes, the first is Kourampiedes (Icing Sugar biscuits), shared with us by Maria my fellow Nutritionist and Dietitian (come back next week for the other recipe from Maria).

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The recipe was translated from Greek (her grandma's original) into English. I obviously had to try them, they are delicious and oh so festive the booze was a nice touch too.

After making a few adjustments to the original recipe, I got to work. They turned out amazing! for my first attempt, I think I might even put them with my fudge for a foodies gift bag.

Here is the first recipe from Maria, with my adjustments in Italics!

Kourampiedes (Icing Sugar biscuits)

250 g butter
5 tablespoon sugar
5 tablespoon cognac
1 cup almonds skinned
600-700 g all purpose flour
Icing sugar for top

Adjusted by KitchenTakeovers
# dairy, egg and gluten free #

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75 g Trex + 50 g soy margarine
80 g dairy free milk (almond)
400 g gluten free plain flour
50-100 g gluten free self raising flour
100 g whole almonds skins removed
5 tablespoon cognac / whisky
100 g golden caster sugar
1 teaspoon vanilla paste
2 tablespoon (food grade) dried rose petals
1 1/2 teaspoon baking powder
Icing sugar for top
extra rose petals for decoration

The first task on hand is to prepare the almonds, I guess you could use pre-ground almonds and toast them in the oven for a few minutes.

Boil the almonds in 1 cup of water for 5 minutes, the strain and remove the skin; by squeezing the almond between finger and thumb or rubbing them in a clean kitchen towel. Next put them in the oven spread out on an oven tray and bake for 5 minutes or till slightly golden.

Transfer the roasted nuts to a clean bowl to cool slightly, then pour into a blender and blend to a fine powder. Remove from the blender with a clean rubber spatula into a clean bowl, set aside till later.

Put the Trex, soy margarine and sugar in a large clean mixing bowl combine till form a smooth somewhat fluffy paste. Add the rose petals to the almond meal and combine well. Next measure and put all other ingredients in the mixing bowl with the sugar and margarine. Fold in all the ingredients together till the mixture is well combined and there are no flour pockets.

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You should have a dough looking like the above, not too soft and not too hard.

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

Taking a tablespoon of the dough, roll into a ball then gently press your thumb in the centre to create a slight dimple.

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Bake in a preheated oven at 180 degrees for 20 minutes, till golden brown. Remove from oven and allow to cool on a wire rack, once cooled transfer to a plate and cover with icing sugar.

Bon Appétit!!

All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers

Until next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!

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