Every Greek house this time of the year makes “kourambiethes”. It is a butter-almond shortbread cookie with lots of icing sugar on top. This is what you can do when the holidays are over and you are left home with tones of kourambiethes. A chocolate log. Kids favorite!
Hands on: 20 minutes
Ready in: 4 hours
Serves: 14 slices
500 gr (17,6 oz) kourabiethes
(crushed with your hands in big pieces)
280 gr (9,9 oz) butter
150 gr (5,3 oz) icing sugar
50 gr (1,8 oz) cocoa powder
50 gr (1,8 oz) cognac
How to do it
Place a pot over low heat and add the butter.
When it melts, remove from heat and add it to a big bowl.
While whisking, add the icing sugar, then the eggs, the cocoa and finally the cognac.
Mix until all of the ingredients are completely combined.
Crush the kourabiethes with your hands, add them to the bowl and mix with a silicon spatula (until the kourabiethes are fully covered with the chocolate mixture).
Line a rectangular 10x25 cm baking pan with plastic wrap, in a crisscross manner.
Transfer mixture to the pan and spread, smoothing the surface.
Refrigerate for at least 4 hours or overnight, until it has completely chilled and the mixture is firm.
When ready, cut in to squares and serve.