Kourambiedes with lemon oil - recipe

Utensils needed:

Mixer

Approximate cost:

This recipe costs approximately €12 - €18 and should last a family of four for at least 1 week.

We recommend storing them in a freshness container lined with parchment paper or in a tin box (in our opinion, the most sustainable & eco-friendly option for storing dry goods).

Preparation:

Mix the butter and powdered sugar in a mixer at the highest setting for about 20 minutes (the longer the better). Roughly chop the almonds (or grind them coarsely in a mixer) and spread them out on a baking sheet lined with parchment paper. Bake in an oven preheated to 160°C until they turn golden brown. Mix the rum and lemon oil together in a glass or bowl. Now, gradually add the flour, baking powder, and vanilla sugar to the creamy butter-sugar mixture. Afterward, add the golden brown almonds and the lemon-oil-rum mixture and mix at the highest setting for another 10 minutes. Work the finished dough with your hands, form into balls of approx. 5x3 cm, and place them on the baking sheet. Bake in the oven at 170°C for 15-20 minutes. Let them cool down and dust with powdered sugar.

Enjoy!

P.S.: Instead of lemon oil, our orange oil also works excellently with this recipe. Another variation is to stick a clove into each kourambie before it goes into the oven (insert the stem into the dough and leave only the clove bud sticking out).

Our products are intended for aromatherapy and culinary use. Traditional uses do not replace medical advice. The information provided here describes traditional applications, is for informational purposes only, and does not constitute medical advice. For health-related questions, please consult your trusted doctor.