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Kourambiedes Crumbles

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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!
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  1. Jenn EricksonNovember 21, 2012 at 6:19 PM

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

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