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)


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #


Ingredients (for original recipe)


Adjusted by KitchenTakeovers
# dairy, egg and gluten free #


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers




Preheat oven to 180 degrees

Preparation

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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.


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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.



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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.


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

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 App├ętit!!


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


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















***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or  to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***

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