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Kourabedies Question

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mj_toronto8

mj_toronto8

Active member
I see recipes for kourabedies and they are all a little different. Sometimes I see nuts, sometimes I don't. Sometimes the nuts are ground into a flour-like consistency, and then very little confectioners' sugar is used. For me, a version I have baked before doesn't use any nuts. The person who gave it to me had a nut allergy, but I don't have those allergies so would like to try some of the variations.

Is it a simple matter of adjusting my recipe to include nuts? Like, take away some of the flour and add some nuts instead? Or am I looking at this whole thing the wrong way?
 
I have done this and you can make a 1 for 1 swap - ground nuts for flour. However, I caution against eliminating flour completely because you'll need the gluten to hold the cookie together.
 
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k_tsoukalas said:
I have done this and you can make a 1 for 1 swap - ground nuts for flour. However, I caution against eliminating flour completely because you'll need the gluten to hold the cookie together.
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You're so right. I tried the one for one swap before I read this and the cookie totally fell apart! I think maybe I will go 50/50 next time and see how that goes.
 
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