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Kourabiethes Recipe

Kourabiethes (pronounced Coo-rha-bee-ay-theys) are an almond and vanilla biscuit/cookie from Greece. They are covered in icing sugar and are delicious with bitter/strong black coffee because of their sweetness. When they first come out of the oven, they are warm and can be eaten as such, but are mostly found in shops as being hardened with time. I had the pleasure of learning this recipe from a Greek woman who is the mother of a close friend. It may take several trials for you to perfect, because most ingredients were not measured with a measuring cup but just a plain teacup or hands. This recipe makes a lot of cookies, so beware or give them as gifts.


3 cups sugar

2 small packs of butter (melted)

1 teaspoon of vanilla powder

1.5 cups almonds (crushed)

2 large bags self-rising flour

8 eggs

1 bag icing sugar

Melt butter. Mix sugar & butter for 15-25 minutes until sugar dissolves completely. Add 8 eggs to mixer. Add mixture with almonds in large bowl. Add flour to mixture until feels firm and soft. Knead mixture until soft/firm dough. Preheat oven on low. Start rolling dough and use glass to shape a half-moon or crescent. Put in oven and watch. Sift icing sugar over warm biscuits.

*Never put biscuits in fridge. Store in air-tight container. They will stay good for about 2.5 months.

cutting into crescent shapes with a cup before baking

cutting into crescent shapes with a cup before baking

before and after icing sugar

before and after icing sugar


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Posted by on February 28, 2013 in Food


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Tres Leches

Tres Leches, which literally means ‘three milks’, is a very traditional cake in Colombia and other Latin countries. It is typically served as the designated ‘birthday cake’ at parties. It is delicious and I suggest you have at least one day free to make it perfectly. Do not be intimidated by the amount of ingredients or if you have never baked. It is actually quite an easy dessert and will impress many who eat it, because it is so moist and yummy!



  • 2 cups flour
  • 2 teaspoons baking powder
  • .5 teaspoon salt
  • 4 tablespoons butter, plus some for the pan
  • 1 cup milk
  • 4 whole eggs
  • 1.5 cups sugar

Three Milks Sauce

  • 2 cups full cream milk
  • 1 (13-14-ounce) can sweetened condensed milk
  • 1 (10-ounce) can of cream or 1 cups of heavy cream
  • 1 teaspoon vanilla extract

Step 1: Preheat the oven to 350F. Sift together the flour, baking powder, and salt. Set Aside.

Step 2: In a small saucepan, melt the butter in the milk and set aside to cool.

Step 3: Beat the eggs in a mixer on high for 8-10 minutes, until light and fluffy. Add the sugar and keep beating for 2 minutes more. Reduce speed to minimum, add sifted mixture, and last the melted butter and milk, and mix for 2 minutes or until well blended.

Step 4: Butter a cake pan; pour the mixture into the pan.

Step 5: Bake for 45-50 minutes.

Step 6: Set aside to cool for 15 minutes. Leave the cake in the pan.

Step 7: While the cake is cooling, make the sauce: In a medium bowl, mix the milk, cream, condensed milk, and vanilla, and whisk to a smooth texture.

Step 8: Pour 75% of the sauce mixture over the warm cake; with a fork or toothpick, make some holes into the cake so it absorbs all the sauce. (Do not overdo it with the holes. It doesn’t take much. It may take a few minutes for the cake to absorb all of the mixture.)

Step 9: Set the cake aside. I refrigerated mine all day (approximately 8 hours). Right before serving, pour the remaining sauce over the cake to absorb. Serve.


*For more amazing Colombian dishes, I suggest this book: Secrets of Colombian Cooking by Patricia McCausland-Gallo

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Posted by on October 14, 2012 in Colombia, Food


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