Kourambiethes (pronounced koo-rum-BYEH-dthess)This will be a short blog post--just long enough to give these cookies the praise they deserve. We had no electricity for two days, so I couldn't make them until late yesterday. Sounds heard at the Wolf household during the 48 hours of no power: "Don't open the refrigerator door!" "How am I going to grind the coffee beans?" "Why doesn't the garage door opener work? Oh, never mind." And better, "Let's go out for dinner." But it turned out that the clarified butter stayed solid in our refrigerator for two days, and I'd already toasted and chopped the almonds, so when I finally had a working oven again, these came together in no time.
Even after two days in a nonfunctioning refrigerator, the clarified butter remained solid.
Whipping the butter and sugar together until the mixture turns white and fluffy appears to be on of the keys to this recipe.
The obligatory photo of powdered sugar falling like snow.
You have to squeeze the slightly crumbly dough a bit so that it coheres, but this is not a problem. You can see that I didn't use blanched almonds, but I prefer almonds with their skins still on.
I weighed the cookies and got exactly four dozen!
JJ is a little dubious. I thought he'd like anything with powdered sugar, but he prefers chocolate. The Milano cookie wins out over homemade again! He also likes Chips Ahoy. Let's hope his palate is still developing.
I served these with a blueberry mousse, which turned out not to be as good as I had hoped. I think next week's pie will be better.
I used brandy this time; last time I made them, I used orange juice. Somewhat to my surprise, I liked the orange juice better. Maybe some vanilla would be a good addition too, but I think it's in the nature of this cookie to have a short list of ingredients--just one more of its many virtues.
It just so happened that this recipe came up on rotation when Greece has been in the news, being forced to be fiscally responsible, or being beaten into submission by Angela Merkel, depending on your point of view. This blog is (more or less) politically neutral, so I'll just say that, whether they're using euros or drachmas, the Greeks sure make good cookies!