- 900 g all-purpose flour
- 500 g butter, sheep butter
- 220 g icing sugar
- 2 stick(s) vanilla powder
- 1 teaspoon(s) bitter almond liqueur
- 200 g almond slivers, blanched slivered, toasted
- 1 teaspoon(s) rosewater
- 300 g icing sugar
- 1 tablespoon(s) rosewater
This is delicious, melt in your mouth, traditional Greek sweet called “Kourabiedes”. Sweet and crumbly, with crunchy toasted almonds and they look so Christmassy!!
- Remove the butter from the refrigerator about 2-3 hours before using, so that it can soften at room temperature.
- Preheat the oven to 180* C (350*F) Fan.
- In the mixer using the whisk attachment, beat the butter for 5-6 minutes on high speed until it turns white. Add the icing sugar and vanilla. Continue beating for another 5-7 minutes. As soon as the sugar is added, the volume of the butter may lessen but it will rise again. It will be ready when it looks like whipped cream.
- Remove the mixing bowl and add the flour in batches. Gently fold in with a spatula and add then add the almonds.
- The mixture should be soft but not that soft that it will stick to your hands.
- Mold into balls the size of walnuts (25 g). Place them in rows, on a baking sheet lined with parchment paper. Make a small indentation on top of every little ball of dough with your finger. This way it will it can hold on to more icing sugar.
- Bake for 20-25 minutes, until they turn light golden.
- Remove from oven. Carefully move them from the baking sheet and place them on a wire rack to cool. They are very soft and crumbly when hot.
- When cool, spray them with some rose water.
- Put some icing sugar in a sieve and dust.
The recipe is by Chef Akis Petretzikis