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?
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?