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.
Ingredients →
– 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
Method →
– 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-