How to Decorate Cookies Before Baking them | Akis Petretzikis
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Do you want to make your cookies even more impressive? Follow my quick and easy tips to make them even more beautiful. Different shapes and patterns to suit every occasion!
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Chef: Akis Petretzikis
Director | Video Editor: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Greek Almond Biscuits (SASKO)
We share delicious recipe ideas using a range of SASKO products. Today’s treats are Greek almond biscuits
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Kourabiedes (Greek Butter Cookies)
Kourabiedes are a traditional Greek cookie made for special occasions like Christmas. They are butter cookies covered with icing sugar and are a favourite among Greeks. This recipe makes a huge amount of cookies (about 8 dozen), so feel free to cut the recipe in half or simply give them away to loved ones as gifts!
For the written recipe visit:
Delicious Baking Kourabiedes: Authentic Greek Almond Cookies Recipe
Welcome to our kitchen! In this video, we will be showing you how to make one of the most beloved Greek desserts, Kourabiedes, which are delicate almond cookies coated with powdered sugar. These cookies are a staple during Christmas, the Cristuyena, and New Year's celebrations in Greece, but they are also perfect for any occasion that calls for a sweet treat.
Our recipe uses traditional ingredients, including finely ground almonds, butter, sugar, and flour, and we'll be sharing some tips and tricks to ensure that your cookies come out perfectly every time. We'll also show you how to shape and bake the cookies, and then finish them off with a generous dusting of powdered sugar.
Whether you're a seasoned baker or new to the world of Greek desserts, we're confident that you'll love these Kourabiedes as much as we do. So grab your apron, preheat your oven, and let's get started!
Greek Koulourakia Cookies | Koulouria | Easter Butter Cookies
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Here's another authentic Greek recipe from Yia Yia herself!
You don't just need to have these around Easter, we like them all the time. These are the perfect Greek Butter cookies for any occasion or no occasion at all. My dad loves them with his coffee - he even dips them in it sometimes!
YIELD
40 - 50 Koulourakia / Cookies
INGREDIENTS
Dough:
500 g Unsalted Butter, softened (I used 4.5 sticks)
7 cups Plain Flour
4 Eggs
2 cups Caster Sugar (I used granulated sugar and blended that in a mixer)
1 Tbsp. Vanilla Extract.
1/2 cup Freshly Squeezed Orange Juice (fresh is always best, but you can use store-bought)
1 Tbsp. Baking Powder
½ tsp. Baking Soda
Zest of 3 Oranges
1/2 tsp. Ground Mastica
Egg Wash:
Eggs
Milk
Vanilla Extract (optional to reduce the egginess)
INSTRUCTIONS
1. Cream the butter and sugar with an electric or stand mixer until light, fluffy, and pale in color.
2. Add the eggs and beat until combined.
3. Add 5 tablespoons of flour into the butter and sugar mixture and mix well.
4. In a separate bowl, combine orange juice, zest, vanilla, mastica, baking powder, and soda and stir well until it fizzes.
5. Pour it into the bowl and stir to combine.
6. Add the remainder of the flour and mix well until a soft dough forms.
7. Let the dough to rest for 30 mins covered in saran wrap.
8. Preheat your oven to 350F.
9. Use a heaping tablespoon of dough to roll out your shapes.
10. Brush the raw cookies with the egg wash and bake for 20 minutes or until golden brown.
11. Enjoy!
NOTES
1. Use the same amount of dough for each cookie
2. Keep an eye on how thick your shapes are. These don't take long to cook and you don't want them to dry out because the shapes are too small and thin.
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Loulla’s Korabiethes
KOURABIETHES
(Celebration shortbread biscuits)
Κουραμπιέδες
Loulla’s recipes
The name Kourabiethes is a Turkish world “ kurabiye”and it means biscuit! Shortbreads are not just for Christmas but could you imagine Greek Christmas without them? Well traditionally ‘Kourabiethes’ used to be made only for Christmas and New Year, and the table is not complete unless the kourabiethes are on show! Today they are made all year round and on all special occasions Easter, weddings, engagements name dates and birthdays. Wrapped in cellophane with a pretty ribbon they make excellent favours or gifts. The shape of the biscuits can be varied from rectangular to round, half-moon or star shapes, also some housewife’s like to use Trex or Spy but I don’t, I like to use butter. My mother spent a whole week with her friends making them for my wedding as we were expecting one thousand guests. She was covered from head to toe in icing sugar and so was her carpet and Tiger our cat! Bless her ????
Makes 18-20
1 x 250g (9oz) unsalted butter, soften
100g (4oz) icing or caster sugar
1 egg yolk optional
4 tbsp. ouzo or brandy
few drops of vanilla extract
100g (4oz) toasted almonds, coarsely chopped
50g (2oz) ground almonds
50g (2oz) corn flour
400g (14oz) plain fine flour, sifted
1 tsp. of baking powder
½ tsp bicarbonate of soda
To decorate
Rosewater for brushing or spraying optional
Icing sugar
Method
Pre-heat the oven 170c/325f Gas mark3.
Toast the almonds in the oven for 10-15minutes, cool and coarsely chopped.
In a medium sized bowl, or a food mixer, cream the butter for 4-5 minutes until light and fluffy, add the sugar and whisk for another few minutes, then and the egg yok if you are using it, vanilla, ouzo or brandy.
(Do not use the whisk again)
Using a wooden spoon start mixing gently the sifted flour, a bit at a time, cornflour, baking powder and bicarbonate of soda. Mixing gently with your hand add the ground almonds, chopped nuts and mix lightly (avoid working the dough too much, it will make the shortbread tough) until the dough is smooth and firm and doesn’t stick on your hands. Leave the mixture to rest for 15-30 minutes.
Take walnut or tangerine sized pieces of the dough, shape into rounds or oblongs, I like oblongs shapes. Place on a baking sheet lined with greaseproof paper not too close together, as they will expand during baking. Bake in the for 25 minutes (do not allow the biscuits to brown, they should be light)
Remove the shortbread biscuits from the oven, cool for 5 minutes, and while still warm brush or spray them with rosewater.
Sift the icing sugar into a bowl and carefully take the biscuits one at a time, and coat them completely with the icing sugar. Place them on grease proof paper and sift with more icing sugar to completely cover them. When cooled store in airtight containers, the flavour will improve after a few days. They can be stored in this way for up to a month.
NB For star shapes or moon shapes roll out the dough to 6cm (¼ inch) and cut accordingly.
Also you could add Christmas red-paste food colouring or Wilton jell in the shortbread mixture to make them more festive for Christmas. Dilute 1- 2 tsp of red-paste with 1tsp of white cider vinegar then you added to the mixture before you add the flour. (You could get from baking supply shops) Loullass recipes