KOURABIEDES- GREEK SHORTBREAD BISCUITS
One of the most popular Greek sweets around this time of year is Kourabiedes- a shortbread biscuit, which boasts lots of butter, almonds or walnuts and covered in plenty of icing sugar.
Our family recipe is a crunchy cookie featuring lightly toasted almonds, a splash of Ouzo and heavily dusted in confectionary sugar.
This recipe makes around 60 biscuits and can be made a week in advance and placed in airtight containers to retain their freshness.
- 2 cups of butter
- 1 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 in 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 use mixmaster to 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 on 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.