ABOVE: My first attempt at Kourambiethes.
12/14/2009
“It’s for Christmas cookies,” I explain, slightly embarrassed to be slipping a bottle of $4 brandy into my coat pocket, forgoing the paper bag at an East Side liquor store.” Though in retrospect, maybe I’d rather be seen as a cheap drunk than a compulsive baker.
I haven’t been down to Astoria for a couple of months and this is a problem. Artopolis, a bakery in this heavily Hellenic Queens neighborhood, offers some of the most unbelievable Greek pastries this side of Athens.
I can go on and on about the galaktoboureko and the baklava, but I have a soft spot for the kourambiethes; shortbread cookies with almonds and brandy, covered decadently in confectioner’s sugar. Lots and lots of sugar (this recipe calls for a pound of the white stuff).
They are wedding cookies, Christmas cookies and Easter cookies. Essentially, they come out when people are celebrating.
I call them a mid-morning snack.
The Chicago Tribune recipe:
WHAT YOU NEED:
1/2 cup blanched almonds
1 lb unsalted butter — softened
1 lb confectioner’s sugar
2 egg yolks
3 tbsp brandy
1 tsp vanilla extract
3 cup cake flour
1/2 tsp baking powder
WHAT YOU DO:
Pre-heat oven to 350′F.
Spread almonds in single layer on baking sheet. Bake, stirring occasionally, until lightly toasted, about 10 minutes. Remove from oven; cool, then chop coarsely.
Beat butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes. Add 3 tablespoons of the confectioners’ sugar; continue beating 3 minutes. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in almonds, flour and baking powder until mixed well. (If dough is too soft to handle, add additional flour.) Shape scant tablespoons full of dough between palms into round balls or crescents.
Bake on ungreased baking sheets until set and very pale golden in color; 15 minutes. Remove cookies to cooling rack.
Place remaining confectioners’ sugar into sifter. While cookies are still hot, sift confectioners’ sugar over tops. Repeat twice at 20-minutes intervals.
THE BOTTOM LINE: Any recipe that calls for both butter and sugar by the pound is alright by me.
–CP
POST SCRIPT: Do not eat these while wearing a navy blazer shortly before walking into an Ivy League cocktail party. Or wear a bib.
These remind me of the Italian butterball cookies my mom makes. They rank among the greatest cookies…well, ever.
Comment by Melissa — December 14th, 2009 @ 6:51 pm
Yeah, I sometimes get a similar cookie at DiMare’s, except I think they have pecans in them and may or may not have an anise flavor. I forget.
-CP
Comment by Chris Preovolos — December 14th, 2009 @ 6:53 pm
P.S. My grandfather would undoubtedly tell you that the Greeks invented them first, whether or not that is true…
Comment by Chris Preovolos — December 14th, 2009 @ 6:53 pm
My mom makes hers with pecans, too. They’re better than DiMare’s (and I completely cop to all bias on my part).
And my grandfather would tell your grandfather that the Greeks may have invented it, but the Italians made it better.
Comment by Melissa — December 15th, 2009 @ 7:18 am
My mom makes the best that you will ever eat. Her recipe comes from memory like most of the other cookies and pastries she makes. I have also learned to cook like this from her saying “ok, watch me”. We make ours without the nuts and use whiskey instead of brandy. No nuts because of allergies in the family. Still, outstanding – nevermind her diples!
Comment by Mary Kokkoris — December 15th, 2009 @ 10:03 am
Chris:
I tought you were “just” a photographer, I did not know of your hidden talents. Maybe you should start a contest of the best white powder Greek/Italian cookies. And maybe you can find a club where the cookies could be tasted and judged like the home made wine tasting contest. Happy holidays
Comment by john Mallozzi — December 15th, 2009 @ 6:16 pm
John,
Good idea!
I catch some flack for hanging out with the Minturnese too much, but I am totally open to any other clubs inviting me to any food/cookie/wine related contest as long as I get to taste.
–CP
Comment by Chris Preovolos — December 15th, 2009 @ 6:28 pm
One of the funniest titles I’ve seen accompanying the iconic cookie. A tip for newbs: Don’t inhale when taking a bite or you’ll cough and choke. Amusing for people around you, in fact I wait for this. Not so amusing if you’re the one choking.
Comment by kat — August 31st, 2011 @ 12:00 pm