Greece Christmas recipes

Upravené: sobota, 22. október 2011

Kourabiedes ...

Melomakarona ... 



Preparation time: 20 min
Baking time: 30 min
2 cups butter
½ cup powder sugar
vanilla essence
1 cup almonds blanched, toasted and coarsely crushed
4-5 cups flour
powder sugar for toping (decorating)


Boil the shelled almonds for 2 minutes and skin them, put them in a frying pan and toast them, stirring continuously until on their own aromatic and light golden, then crush them coarsely.
Add the sugar to the butter and beat well until white and fluffy.
Add 2 cups of flour, the vanilla essence and the toasted almonds. Knead them quickly and lightly adding gradually the rest of the flour until the dough does not stick to your fingers.
Roll out thickly (roughly 2cm thick)and using coup pat cut them into different shapes (e.g. stars e.t.c), or give different shapes using your hands.
Place into a baking tray and bake in preheated oven 175o C for 30 mins until light golden .
Whilst still hot sieve lots of powder sugar on top.
When cool place in a plater forming a little mountain. They keep in a biscuit tin for a month.
Bon apeti!

(Greek olive oil and walnut Christmas Cookies)

2 cups olive oil, ½ cup sugar
¾ cup fresh orange juice, ¼ cup brandy
1 tablespoon grated orange peel
2 teaspoons baking powder
1 teaspoon baking soda
8 cups all purpose flour
Ingredients for the syrup
2 cups honey,½ cup sugar,2 cups water
Topping Ingredients
1½ cups coarsely chopped walnuts
2 teaspoons cinnamon powder
1 teaspoon ground clove


Place in a mixer or blender the first five ingredients on the list and work well for four minutes. Sift the flour, baking powder and baking soda into a large bowl. Make a hole in the middle of the flour and pour in the mixture of the liquid ingredients. Mix well and kneed lightly.
Take tablespoons full of dough and shape them into oval shaped cookies (approximately 40-50 cookies). Place on a baking tray with edges. Bake in preheated oven at 175o C for about 30 minutes until golden.
Meanwhile prepare the syrup by boiling the water, honey and sugar for 10 minutes. Pour the syrup over the cookies as soon as you take them out of the oven while still hot. Allow them to stand for awhile to absorb the syrup. When cool transfer the melomakarona onto a large plate.
For the topping, mix together the coarsely chopped walnuts, cinnamon and ground clove. Pour over the cookies. Cover them with plastic wrap. They keep for a month. Do not refrigerate.