Name: Kourabiethes
Yield: Makes Twenty to Twenty-Two
Ingredients: 45 ml/3 tbsp brandy; 350 g/12 oz/3 cups icing (confectioners’) sugar; 150 g/5 oz/1¼ cups blanched almonds, toasted and coarsely chopped; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 500 g/1¼ lb/5 cups plain (all-purpose) flour, sifted with a pinch of salt; 150 g/5 oz/⅔ cup caster (superfine) sugar; 225 g/8 oz/1 cup unsalted butter; 5 ml/1 tsp vanilla extract; 2 egg yolks

Preparation info

Makes
Twenty to Twenty-Two

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Sugar-dusted shortbreads are adored by both a Shkenazim and Sephardim alike, from the round little melt-in-the-mouth balls of Eastern Europe to these Greek stars. The star shape makes them an ideal break-the-fast treat for Yom Kippur, when you must count three stars in the sky for the day, and the fast, to be over.

Ingredients

225 g/8 oz/1 cup unsalted butter
150

Method

Cream the butter and beat in the caster sugar gradually, until light and fluffy. Beat in the egg yolks one at a time, then the vanilla. Mix the bicarbonate of soda with the brandy and stir into the mixture. Add the flour sifted with salt and mix to a firm dough. Knead lightly, add the almonds and then knead again.
Preheat the ov

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Kourabiethes

Ingredients

Method

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