Kurabia
Ղուրաբիա·(ghoo-rah-bee-yah)
Coffee Hour (Sweet Endings & Baking Traditions)
The secret to an authentic Armenian shortbread that actually melts on the tongue instead of sitting like a rock in your stomach isn't some rare, imported spice. It's chemistry and elbow grease. Standard American butter has too much water, which develops gluten and makes cookies tough. Strip the water out to make clarified butter, whip it with powdered sugar, and don't be afraid to knead the hell out of the dough. It’s the old-world way to get exactly what it tastes like in Armenia, right in your own kitchen.
Before you start
Clarify the butter ahead of time.
In a heavy saucepan, melt the 1 lb of butter over low heat without stirring. Skim the white foam off the top and discard. Slowly pour the clear, golden liquid into a measuring cup, leaving the white milk solids behind. You need exactly 2 cups. Chill for 45 to 60 minutes until solid but soft enough to beat.
Ingredients
- unsalted butter1 lb
- powdered sugar1 1/2 cup
- pure vanilla extract1 tsp
- all-purpose flour4 1/2 cup
- blanched almonds1/4 cup
Method
- 01
Whip the solidified clarified butter until it is exceptionally light, fluffy, and almost stark white.
This takes about 3 to 4 minutes in a stand mixer at medium speed. Gradually add the sifted powdered sugar and the vanilla extract, beating for another 2 minutes until the mixture resembles marshmallow fluff.
- 02
Incorporate the flour and knead the dough exactly as you would knead bread.
Stir in 3 1/2 cups of the flour with a wooden spoon, then switch to your hands. Add the remaining flour and knead vigorously right in the bowl for 3 to 4 minutes. Because you removed the water from the butter, you cannot overwork this dough; the warmth of your hands will bring it together into a smooth, cohesive ball.
- 03
Roll walnut-sized pieces of dough into short ropes and shape them as desired.
Roll them on a clean surface into a 4-inch rope. You can gently curve them into an 'S', bring the ends together to form a ring with a halved almond pressed into the seam, or just roll the whole batch into a long log and slice diagonally for a weeknight shortcut. Place an inch apart on parchment-lined baking sheets.
- 04
Bake at 300°F for 17 to 20 minutes until the bottoms take on the faintest hint of a blush.
Authentic Kurabia must remain extremely pale on top. Keep a close eye on them to prevent browning.
- 05
Let the fragile cookies cool entirely before touching them.
They are incredibly delicate while hot. Once completely cool on the baking sheet, they will set into the perfect, crumbly texture.
Notes
Store-bought ghee works perfectly in a pinch.
If you are pressed for time, substitute 2 cups of high-quality store-bought ghee for the homemade clarified butter. Just ensure it is chilled to a solid, scoopable state before whipping.
Do not add baking powder.
Adding leavening agents introduces air pockets that make the cookie cakey. Omit it entirely to stay true to the dense, rich, melt-in-your-mouth shortbread of the homeland.
From Cook Armenian in America.