ΟΙ ΚΟΥΡΑΜΠΙΕΔΕΣ ΣΕ ΟΛΟ ΤΟ ΚΟΣΜΟ... KOURABIEDES ! Regional variations

Azerbaijani: قورابیه Qurabiyə , Arabic: غرّيبة‎, Turkish: Kurabiye, Greek: κουραμπιές is a shortbread-type biscuit sualuly made with ground almonds.
 Iranian Azerbaijan : In Tabriz, they are made of almond flour, sugar, egg white, vanilla, margarine and pistachio. It is served with tea, customarily placed on top of the teacup to make it soft before eating.
 Spain (polvorón) : A polvorón, from the Spanish word for dust, (Cebuano: polboron; Tagalog: pulburon) is a type of Andalusian shortbread popular in Spain and Latin America and other ex-Spanish colonies such as the Philippines during Christmas. Polvorones are made of flour, sugar, milk, and nuts, but they also include pig fat. They were traditionally produced for the Christmas season from September to January but are now often available year round. There are about 70 factories in Andalusia that are part of a syndicate that produce polvorones and mantecados. Mantecado is a Spanish shortbread, very similar to polvorón. The name mantecado comes from manteca de cerdo iberico (fat of Iberian pig) with which they are made. These days there are options different from animal fat, like polvorón and mantecado made with olive oil.
Mexico : In Mexico, these are traditionally served at weddings and celebrations. The cookies themselves are small rolls usually made with pecans. They are known in the United States as Mexican wedding cookies.
Philippines : In the Philippines, a number of local variants on the traditional polvorón recipe have been made. Well known variants include polvorón with casuy (cashew), and polvorón with pinipig (beaten young green rice). There's even strawberry, chocolate and cookies-and-cream polvorón.
United States : Sometimes called Pan de Polvo, it is made with anise in the south Texas region.

Greece (kourabiedhes) :
Kourabiedes or Kourabiethes (Greek: κουραμπιέδες) resemble a light shortbread, typically made with almonds. Kourabiedes are sometimes made with brandy, for flavouring, though vanilla, mastika or rose water are also popular.
In some regions of Greece, Christmas kourabiedes are adorned with a single whole spice clove embedded in each biscuit.^[2]
Kourabiedes are shaped either into crescents or balls, then baked till slightly golden. After they cool, they are usually rolled in icing sugar.^[3]
Kourabiedes are especially popular for special occasions, such as Christmas or baptisms (christenings).
Ingredients

• 2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup butter
• 1/4 cup confectioners' sugar
• 1 egg yolk
• 2 tablespoons brandy
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped blanched almonds
• 36 whole cloves
• 1/3 cup confectioners' sugar for decoration

Directions

1. Sift flour with baking powder. Set aside.
2. Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds.
3. Blend in flour mixture, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
4. Preheat oven to 325 degrees F (170 degrees C).
5. Shape level tablespoonfuls of dough into crescent-shapes. Place 1 inch apart on ungreased cookie sheet. Insert whole clove into center of each. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.

-------------------------------------------------------------------------------------------------------------------------

Ingredienti:

• burro 300 g
• tuorli 2
• farina 450 g
• mandorle 150 g
• cognac
• lievito in polvere 1 cucchiaino
• bicarbonato di soda mezzo cucchiaino
• acqua di rose
• zucchero a velo 150 g

Procedimento:

Montare il burro a pezzetti ben ammorbidito; quando è bianco e spumoso aggiungere i tuorli, il bicarbonato, il lievito, il cognac, le mandorle tostate in forno e tritate finemente, poi la farina, fino a ottenere un impasto di media consistenza. Lasciare riposare un'ora ricoperto da un telo da cucina in un luogo caldo. Ricavare dei bastoncini di pasta formando delle mezze lune e disporli su una teglia imburrata. Cuocerli in forno a 180 °C per 15-20 minuti. Tolti dal forno spruzzarli di acqua di rose e, quando sono freddi, con abbondante zucchero a velo.

--------------------------------------------------------------------------------------------------------------------------
640 γραμ. βούτυρο σε θερμοκρασία δωματίου , μισό φυτίνη – μισό γάλακτος τύπου Κερκύρας (εγώ έβαλα 300 γραμ. φυτίνη, 250 αγελαδινό βούτυρο γάλακτος και το υπόλοιπο δικό μας, στακοβούτυρο )
Μισό κιλό (πριν το καβούρντισμα) αμύγδαλα
3 κρόκους αυγών
½ κούπα ζάχαρη
½ ποτηράκι του λικέρ κονιάκ
1 κουταλάκι κανέλα
½ κουταλάκι γαρύφαλλο
½ φακελάκι μπέικιν
Περίπου ένα κιλό αλεύρι (έμεινε λιγότερο από μια κούπα, γύρω στα 200 ml)


Read more: Κρήτη:γαστρονομικός περίπλους: Οι κουραμπιέδες της γιαγιάς μου… http://cretangastronomy.blogspot.com/2010/12/blog-post_22.html#ixzz1gsBlAFGM