Kourabiethes

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

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

Yom Kippur
Vegetarian
Breakfast
Eastern Europe

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