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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
165 minutes
INGREDIENTS
250g Fresh DODONI cow’s butter, at room temperature
500g All-purpose flour
150g Powdered sugar
100g Almonds
1 Medium-sized egg, yolk only
1 Medium-sized egg, whole
1 tsp Baking Powder
2 tsp Vanilla extract
Rose water for spraying the cookies after baking
INGREDIENTS FOR CHOCOLATE COATING
500g couverture chocolate (54% cocoa), finely chopped
50g Fresh DODONI cow’s butter, at room temperature
100g White almonds, finely chopped
PREPARATION 
Preheat the oven to 180°C on convection setting. Place the butter and powdered sugar in the mixer bowl and mix with the paddle attachment at medium to high speed for about 5 minutes. Chop the almonds on a cutting board with a knife, place them in a bowl, and mix them in with the flour. Remove the bowl from the mixer, add the baking powder, vanilla extract, egg yolk, whole egg, and continue to mix at medium speed until the ingredients are well-mixed. Add the mixture with 1/2 of the flour and the almonds to the bowl, gradually with a spoon, and mix at medium speed until the ingredients are integrated with each other. Add the remaining flour and mix until the ingredients form a consistent mixture. Knead the dough with our hands - if necessary - for a while in the bowl until it homogenizes and divide it into 35 portions of 30 grams each. Shape each portion into a round shape with a few movements and place them with some distance between them on a 30x40 cm baking tray lined with non-stick paper. Bake on the middle rack of the oven for 15 minutes. Remove the tray with the shortbread cookies from the oven and set it aside to cool for 5-10 minutes. Sprinkle with blossom water.
EXECUTION 
In a bain-marie or in the microwave, add the chopped chocolate and butter to a bowl. Once all are mixed together and melted, add the almonds. Then, add the shortbread cookies to the bowl with the melted chocolate coating. Using two small forks, turn them in the chocolate coating so that they are completely covered. Remove and let excess coating drip from the shortbread cookies. Then place them on a rack with a tray underneath to drain further. Repeat the process with all shortbread cookies and let the chocolate solidify for at least 2-3 hours.
