Kourambiethes

 

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This has never happened to me before, but when I walk by these cookies on the platter, I just can’t help but break into a big smile just thinking about having another one……

People, let me tell you….This is one of the best cookies we have made so far in the Baking Bible Project, and that’s saying something as there as been so many wonderful cookies thus far!

 

This weeks Alpha Bakers recipe from our baking group is Kourambiethes ( Pronounced koo-rahm-BYEH-thes ) from Rose Levy Beranbaum’s new baking book:

 

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HOW IT WORKS:

Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time.  Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog.Thank you all for your comments!

FULL DISCLOSURE: I cheated and added other things not in Rose Levy Beranbaum’s original recipe.

  • 2 extra sticks of AA Butter – Land-O-Lakes
  • fine sea salt
  • zest of one orange
  • orange oil
  • almond extract
  • and a WHOLE LOT OF LOVE

Before I continue, I must thank all of the Alpha Bakers for their conversation regarding the key ingredient and technique: CLARIFIED BUTTER

Rose clarified ( of course the pun  is intended ) that …”when you use AA butter you lose on average 25% of the weight when clarifying. but if you use a lower quality butter there is more water and you lose more.…”

Our goal then was to clarify butter from 4 sticks of butter.  As bakers think in terms of grams, 454 grams of butter then should yield, 340.5 grams…with all of our conversations, somehow we agreed that  390 grams was the goal so I increased the butter to 6 sticks of AA butter.  This turned out to be almost the perfect amount with a tad left over; approximately 1/8 of a cup.

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394 grams of clarified butter

394 grams of clarified butter

Clarifying the butter was for me more difficult than making Beurre Noisette, or brown butter, as it was very hard to see an of the milk solids at the bottom of my saucepan.  The result after straining though cheesecloth draped sieve, was to have clarified butter mixed with splotches of non-clarified butter

Spotty non-clarified butter patches

Spotty non-clarified butter patches

My solution was to add a thicker layer of cheesecloth and to strain 9 different times to capture the splotchy non-clarified butter

Happily, I had my result….

Clear, clarified butter

Clear, clarified butter

I also must give thanks to Vickie Granny for recommending the additions listed above ( I added a full orange zest per her recommendation as well as orange oil and salt to the flour, baking powder mixture) So in theory I only added the almond extract, HE HE…..

Please visit Vicki Granny’s blog site at Heavenly Cake Walk

The clarified butter then was to chill for at least two hours to harden.

Beautiful Clarified Butter was easily to unmold using silicone bowl

Beautiful Clarified Butter was easily to unmold using silicone bowl

The slivered almonds were toasted and chopped medium-fine

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Mise en Place

Mise en Place

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To begin the dough, we chopped the clarified butter into cubes

To begin the dough, we chopped the clarified butter into cubes

Powdered sugar was added an mixed slightly

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Then the miracle happened….

Look at this WONDERLAND which resulted!

Look at this WONDERLAND which resulted!

Isn't this the most beautiful impressionism based on baking reality?

Isn’t this the most beautiful impressionism based on baking reality?

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Chopped almonds and the flour mixture were added

Chopped almonds and the flour mixture were added

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Cookie dough was then refrigerated for 30 minutes

Cookie dough was then refrigerated for 30 minutes, covered

dough was divided in thirds and the first third was weighed for volume accuracy

dough was divided in thirds and the first third was weighed for volume accuracy

Then each cookie was specifically measured

Then each cookie was specifically measured

I found that in all three batches, I did not have the 1.1 oz for the final cookie but .9 oz

Cookies were rolled into balls and then flattened to a specific measurement of height and width

Cookies were rolled into balls and then flattened to a specific measurement of height and width

2015-07-22 00.58.28I found that baking for 4 minutes, turning the pan for even browning, baking for 9 more minutes resulted in our goal of the cookie just beginning to have shades of light brown on the sides

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Two coast of powdered sugar were dusted onto the cookie tops then when cooled, the cookie bottoms were rolled in the powdered sugar as well

Two coast of powdered sugar were dusted onto the cookie tops then when cooled, the cookie bottoms were rolled in the powdered sugar as well

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My focus group LOVED these cookies!

Vikki's reaction was priceless

Vikki’s reaction was priceless

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Unfortunately, I did not get a picture of Erica, but her comments were,

“Yes, the cookie is fabulous. I wouldn’t drink wine with that. I would have tea…it almost reminded me of a tea biscuit, but a little sweeter, and it crumbled more. I wasn’t too upset about the crumbles though…it tastes pretty awesome. Thanks!”

Elizabeth is new to our group this week and her face says it all

Elizabeth is new to our group this week and her face says it all

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REVIEW:

Would I make these again?

ABSOLUTELY

Would I change anything?

I think this recipe is perfect, but I was thinking that the next time I bake these delicious cookies, I am going to infuse the clarified butter with the orange zest and mix thoroughly after the straining stage and before the 2 hour refrigeration

HAPPY BAKING YA’LL!

© Tony Bridges and One Crumb at a Thyme, 2014

8 thoughts on “Kourambiethes

  1. Tony, your thorough process photos are the best! I loved these cookies! I was going through a cookbook I have had for years and years and stumbled on a recipe for these cookies. What a surprise. Like you I was blown away by the transformation of the butter/sugar mixture. Stop by and see my results if you have a minute. If you aren’t too busy finishing up your pie, that is!

    • Michelle, again I am so sorry for not responding earlier to your post; with all of the spam received, sometimes it is difficult to find the actual comments that matter to me to respond; I adore this recipe from Rose; I’m very excited as this delicate cookie has so many events that it is SO appropriate for; weddings, showers, pot-lucks, housewarmings, etc…..

  2. I love your focus group/tastings 😀 Ahhh that’s smart future baking… infusing the clarified butter with the orange zest. Your cookies must have had a lovely aroma … and they certainly look wonderful !

    • Thank you so much for your kind words Jeniffer! They were a hit for sure; I have a very creative, chef mind and I just can’t stop putting my world of knowledge to a recipe. I so thank Rose for her recipes each week which give me a playground of culinary pleasure!

  3. Your cookies look so delicious! After seeing this, I pulled the extra dough I was saving out of the freezer and baking them up right now! This cookie recipe is amazing and interestingly enough for dairy free folks, the coconut version is actually just as good. I never would have believed it but Jennifer said some authentic Greek versions use olive oil. I found a recipe on google with olive oil and cinnamon. May give that a try some time too.

    • Vicki, It is truly amazing at the different versions of a classic culture based recipe. I’m so happy to hear you baked the frozen dough after reading my post. You inspire me all the time and I appreciate SO MUCH your comments. Please let me know how the other versions with olive oil turn out if you decide to make them. Thank you again!

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