Tuesday, November 20, 2012

Kourambiedes Crumbles

I had some extra dough from making the Kolovos Family Kourambiedes last weekend and decided that I could use that buttery, anise-kissed dough to make cookie crumbles for the top of my Vanilla Crémeux.



Here's for the dough recipe. Instead of rolling them into balls, I crumbled the dough into organic, pea-sized chunks and baked them in a 350 degree oven until they were golden brown. Look for these on my Thanksgiving table this week!

1 comment:

  1. Sounds even better than the kourambiedes themselves. Brilliant, Camilla! We're definitely going to have to give this a try!

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