On the bottom of the mixer bowl add Horio butter Corfu type, sugar, vanilla and liquor and beat; begin beating at a slow speed and gradually increase until the mixture is homogeneous and somewhat fluffy
Lower the speed and add the almonds
Lastly, slowly add the flour and baking powder until the entire batter becomes a homogeneous mixture
Flour a smooth surface and place the batter on top of it
Knead small kourabiedes (size of a walnut) and wax paper covered pan
Bake in a preheated oven at 180 degrees for half hour
You remove from the oven and allow to cool and sprinkle them with rosemary water
Immediately after you pour a lot of confectioners sugar; After plating, you pour more confectioners sugar
550 gr sifted flour6 gr sifted baking powder250 gr skinless almonds, slightly roasted (roast for 5 minutes at 170 degrees)260 gr Horio Butter Corfu Type100 gr sugar1 pinch powdered vanilla30 gr liquor AmarettoSome rosewater1 kl confectioners sugar
We use cookies to ensure that we give you the best experience on our website
Necessary
Necessary cookies help make a website usable by enabling basic functions like page navigation and
access to secure areas of the website. The website cannot function properly without these cookies.
Preferences
Preference cookies enable a website to remember information that changes the way the website
behaves or looks, like your preferred language or the region that you are in.
Statistics
Statistic cookies help website owners to understand how visitors
interact with websites by collecting and reporting information anonymously.
Marketing
Marketing cookies are used to track visitors across websites. The intention is to display ads
that are relevant and engaging for the individual user and thereby more valuable for publishers and third party
advertisers.
OK
www.minervahorio.gr uses cookies for various purposes. To learn more about the cookies click here. You may adjust your cookie settings at any time by clicking here. Please indicate whether you agree to the use of cookies:
