Kourabiedes

Kourabiedes, also spelled Kourambiethes, are on the table all year round, as the white snowy appearance make it an ideal choice for happy days, like Christmas. It is the symbol of joy and so also is prepared for baptisms and weddings.

INGREDIENTS

• 900 g all-purpose flour

• 500 g butter

• 220 g icing sugar

• 1 g vanilla powder

• 1 teaspoon bitter almond liqueur

• 200 g blanched almond slivers, toasted

• 1 teaspoon rosewater

to serve:

• 300 g icing sugar

• 1 tablespoon rosewater

DIRECTIONS

• Remove the butter from the refrigerator about 2-3 hours before using, so that it can soften to room temperature.

• Preheat the oven to 350*F

• 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 bowl from mixer 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 so soft that it sticks to your hands.

• Mold into small balls and 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.

• Bake for 20-25 minutes, until they turn light golden.

• Remove from oven. Carefully move them from the baking sheet and place them onto 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.

This recipe comes to us from the talented Akis Petretzikis. Photos are our own.