KOURAMBIETHES

 

January 1, 2015

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There’s the kind of beach sand that is brownish and littered with rocks and debris. Then there’s the kind that is heavy and dark that has small pebbles and is always wet. Then there’s the kind of soft white sand that glimmers in the sun; is clean and granulated, and is the sand you want to spend your last dying day on. So, using this metaphor to describe the Kourambiethes, they would definitely fall under the category of the-sand-of-all-sand cookies, as they reign supreme. They must have gone to Marilyn Monroe Charm School and learned the art of seduction as it would make the hardest of hearts fall desperately in love. Kourambiethes are the whitest, lightest and crunchiest sand cookies I’ve ever tasted, no less made myself. I am smitten and disarmed by these look-like-nothing to-die-for cookies.

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Instructions

CLARIFYING THE BUTTER

  • For me, this was a lot of butter to clarify at one time. I was waiting for the solids underneath to become a bit brown so I could see them, but then I realized, I’m not browning butter, I’m clarifying it. Once the foam dissipated and I could see underneath, I poured off the clear stuff, and left all that milky white sediment behind. I’m not sure if I did it properly, but the butter sure looked bright and clear when it cooled.

There is still some of the milky white sediment on the top. Is this correct?
There is still some of the milky white sediment on the top. Is this correct?

Cutting through the butter.
Cutting through the butter.

  • Then there was the question of how much butter should I have remained after clarification to make the cookies. The recipe didn’t specify, so I just used what I had.

TOAST THE ALMONDS

  • Good.

Toasted almonds.
Toasted almonds.

Chopped almonds.
Chopped almonds.

MAKE THE COOKIE DOUGH

  • I’ve never seen the technique of clarifying butter and beating it with powdered sugar for 10 minutes.

Ready for the beating.
Ready for the beating.

It was so creamy white. Very beautiful.
It was so creamy white. Very beautiful.

  • Finished, the dough was too sticky to shape as is, so it definitely had to be firmed up, but I could see that chilling it for too long or leaving it overnight would create a problem in the other direction. Needed to stick with it and not leave it for tomorrow.

Shaping the cookies.
Shaping the cookies.

  • I also wanted a more uniform cookie so I pulled out a small glass and used it press down the cookie into a 2 inch diameter, as the book called for. This gave them a clean, well shaped look.

Shaping the cookies.
Shaping the cookies.

BAKE THE COOKIES

  • The baking time was dead-nuts on for the most part. My gage for testing if they were done was to brush my finger over the top to feel for a sandy dry texture. I just wanted to make sure the cookies was baked all the way so they could be as sandy as possible. Sandy, sandy, sandy is the order of the day!

If you look hard enough, you can see they’re sandy.
If you look hard enough, you can see they’re sandy.

COOL THE COOKIES

  • Hard to do.

DUST THE COOKIES WITH POWDERED SUGAR

  • Here I found that I didn’t want to cake the cookies with powdered sugar. I just wanted a simple spray and let the texture shine.

STORING THE COOKIES

  • HA! That's a joke.

Kourambiethes, The Finer Cookie.
Kourambiethes, The Finer Cookie.

  • Levy Beranbaum's newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers The Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.
TAGS:  the baking bible   cookies       LABELS: Alpha Bakers 

Comments

4 Comments

Milagritos   2017-01-07

Kimberlie, your cookies look divine. I had never beaten clarified butter with powdered sugar either but it's a great trick that will come useful for other projects. I think I over-clarified my butter so the resulting cookies were more nutty than intended. Your butter looked perfect. A glimmery, white sandy beach...one can dream, right?

Kimberlie 2017-01-07

I'm into a glimmery white sandy beach too. Your cookies look beautiful as well.

Vicki   2017-01-07

They look perfect! They are irresistible, that's for sure.

Kimberlie 2017-01-07

Thanks Vicki. They are indeed irresistible

Jeniffer   2017-01-07

I love the joyousness of your intros… you bring a fresh eye/newness to baking, it's lovely to read :D

Kimberlie 2017-01-07

Thanks Jeniffer

faithy   2017-01-07

How did you chop up the almonds so fine? It's like you used a food processor to do that! I actually like it being dusted with lots of powdered sugar..first time I like more sugar. You take the best photos always!

Kimberlie 2017-01-07

I chopped the almonds in a zen moment. Faith, thanks for your comment. Always nice.

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KOURAMBIETHES

Ingredients
Instructions

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