Kourabiedes

AT A GLANCE

  • Serves 35 people

  • 110 gm blanched almonds
  • 250 gm softened butter
  • 80 gm (½ cup) pure icing sugar, sieved, plus extra to serve
  • 1 egg
  • 20 ml ouzo, or to taste
  • 375 gm (2½ cups) plain flour
  • 1 tsp baking powder
  • 2 tbsp rosewater
01   Preheat oven to 180C. Scatter almonds on an oven tray and roast, shaking tray occasionally, until golden (4-5 minutes). Set aside to cool, then finely chop.
02   Beat butter and sugar in an electric mixer until pale (2-3 minutes). Add egg and ouzo, beat to combine. Add flour, baking powder and chopped almonds, beat to just combine. Roll walnut-sized pieces of mixture into balls, then shape into crescents, push a clove into centre of each and place on oven trays lined with baking paper. Bake until light golden and cooked through (15-20 minutes), then cool.
03   Sprinkle biscuits with rosewater, dust heavily with icing sugar and serve. Kourabiedes will keep for a week in an airtight container.

Topics:

CLASSIC DISH, GREEK, ROSEWATER, BAKING, OUZO, ALMONDS, SPRING, DESSERT

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

KATY MILLS

FEATURED IN

Oct 2011

Oct 2011

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