Kourabiedes

Kourabiedes

By
From
A la Grecque
Makes
25
Photographer
Mark Roper

These almond shortbread biscuits are made at Christmas time in nearly every Greek home. They will usually be arranged on a plate in a pyramid shape and drenched in icing sugar – which looks very Christmassy, especially if the plate is wrapped in red cellophane paper. At A La Grecque, we make them throughout the year as they are perfect to serve with a mid-morning coffee.

Ingredients

Quantity Ingredient
250g unsalted butter
70g icing sugar, plus extra 150 g for dusting
1 egg yolk
1 teaspoon vanilla essence
1 tablespoon brandy
330g plain flour
1 teaspoon baking powder
300g slivered almonds, lightly toasted

Method

  1. Preheat the oven to 180ºC and grease and line a baking tray.
  2. Beat the butter in an electric mixer until pale and fluffy. Add 70 g icing sugar and beat well. Add the egg yolk, vanilla and brandy and mix in well.
  3. In another bowl, sift the flour with the baking powder then fold it into the butter mixture. Stir in the slivered almonds. The mixture will be quite stiff.
  4. Flour your hands and break off spoonfuls of the dough. Roll into 6 cm sausages and form into crescent shapes, pinching the ends to a point. Arrange the kourabiedes on the baking tray and refrigerate for 10 minutes before baking.
  5. Bake for 20 minutes until the biscuits are just beginning to colour a pale gold. Remove from the oven and dust generously with the remaining icing sugar while they are still warm. The biscuits should keep for up to a week.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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