In a bowl, mix the brandy with the soda, until soda dissolves.
Sieve the flour and mix it well with the almond kernel.
Use a mixer to beat Horio butter Corfu type (or Horio Soft with Corfu type butter) and the sugar for about 10 minutes, until pale white (when the sugar dissolves).
Add the eggs and keep beating the mixture for about 5 minutes.
Add, little by little, the flour and the almond kernel and beat the mixture until the dough becomes soft and pliable.
Take small quantities from the dough to make small kourabiedes and place them sparsely in the baking tray, layered with a greaseproof paper.
Bake in preheated oven for 25 minutes at 180C.
Remove the kourabiedes from the oven and place them (preferably) on a gridiron.
In the meanwhile, prepare the chocolate overlapping as follows: break the chocolate into pieces and melt it in bain marie. Remove it from heat, add Horio Creamy butter and stir until molten.
Dip one at a time the kourabiedes into chocolate and put them onto the gridiron until stabilization of the chocolate.
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:
