Along with Melomakarona, the most popular Greek sweets served around the Festive Season are Kourabiedes- an almond shortbread biscuit, which consists of lots of butter, almonds and plenty of icing sugar.
Here is a delicious recipe, which features lightly toasted almonds, a splash of Ouzo and an abundance of confectionary sugar.
This recipe makes around 60 pieces and can be prepared in advance if placed in airtight containers to retain their freshness.
– 500 x grams of butter
– 1 x kilo self-raising flour
– 200 grams caster sugar
– 2 egg yolks and 1 egg white
– 1 cup olive oil
– 3/4 cup of Ouzo
– 200 grams chopped almonds
– 1 teaspoon baking powder
– 3 cups confectionary sugar for dusting
– Spread chopped almonds on baking paper and place it in a baking tray. Toast in oven for about 10 minutes in a 150 degrees Celsius oven or till lightly browned.
– Add butter in a small saucepan and melt over low heat.
– In a large bowl add melted butter with caster sugar and mix until light and fluffy. Gradually add 1/2 cup of ouzo, olive oil, egg white, yolks, and toasted almonds and mix all together for about 5 minutes at high speed.
– In another bowl, combine flour and baking powder. Slowly add flour mixture to butter mixture and blend until smooth.
– Roll about 2 tablespoons of dough into small balls and then start forming them into a crescent shape.
– Line baking trays with baking paper and place the biscuits on paper. Bake in a 180 degrees Celsius oven for about 20 minutes.
– Allow biscuits to cool for about 5 minutes and then lightly drizzle some Ouzo on top of them.
– Place wax paper on your working bench and then sift 1 and 1/2 cups of confectionary sugar over the paper. Transfer the biscuits on to paper and then sift the remaining confectionary sugar on top.
– Allow to stand until completely cool and then store in an airtight container.
*Images by Greek City Times (Copyright)
Check out our Melomakarona recipe here-