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Recipes and Tastes of Crete

"Kourabiedes"

by Mirsini Lambraki

500 gr. margarine

400 gr. butter

2 cups sugar

800 gr. almonds

3 egg yolks

1 egg white, beaten stiff

2 tbs. brandy

½ tsp. vanilla

1 tsp. cinnamon

1 tsp. baking soda

1 tbs. lemon juice

1 ½ cups flour

3-4 cups powdered sugar
kourabies greek recipe

PREPARATION:

In mixing bowl, mix cream butter and margarine together, then add sugar and brandy. Beat until light and creamy. Meantime roast almonds in medium oven for 7-12 minutes. Remove and chop, either finely or coarsely according to taste.
To the butter mixture, gradually add egg yolks. Beat thoroughly for 2-3 minutes more.
Dilute baking soda in lemon juice, add to butter mix, along with cinnamon, almonds, vanilla. Gradually blend in beaten egg white. Slowly stir flour into mix and knead into thick dough.
With your hands, shape pieces of dough into circles or crescent shapes, and place on lightly buttered cookie sheet. Bake at 200^oC for 20-25 minutes.
Remove cookies from oven and let cool completely. Dredge with powdered sugar.

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Myrsini Lambraki was born in Heraklion, Crete in July 1965.She studied Political Sciences and Public Administration at the Law School of Athens. She published a first selection of poems in 1990, under the title “Tritones”, and a second selection, “Oneireutis”, in 1992.

In 1993, following a family tradition of three generations, Myrsini Lambraki consecrated herself exclusively to the art of cooking. Her interest in diet has led her to research traditional Greek and Cretan food in al their aspects, turning her into an expert advisor in the art of using, serving and promoting traditional products.

She writes a gastronomic column in one of the country’s most important newspapers “Kathimerini” and has published articles on traditional cooking in Greek, American and European Union + Switzerland, Iceland, Norway, Cyprusan magazines. She teaches Traditional Cretan - Greek Cooking in educational programs

She is a member of SLOW FOOD Administration Board, an international organization that promotes traditional cooking, and a member of ARCHESTRATOS, an association promoting the preservation and dissemination of Greek Cooking.

In 1997 she published her first gastronomic research on the edible greens in Crete and Greece “EDIBLE GREENS” which has become a national best-seller (five editions to date), and in 1998 a gastronomic treatise on cod-fish, “SALTED COD” (second edition).

In 1999, Lambraki published her book on the olive tree and its produce “OLIVE OIL: the Elixir of life” with a detailed description of the history of this tree and the use of olive oil in Greece from Antiquity to the present.

Learn more on the Mediterranean diet

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