| Kourambiedes Directions |
Cream the butter, gradually add the caster sugar and beat together until light and fluffy.
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Beat in the egg yolks one at a time, then the vanilla and gradually add the brandy.
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The almonds can be skinned or not, whichever way you prefer, toast them lightly and chop roughly.
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Sift the flour with the baking powder and add to the butter mixture with the almonds.
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Knead it lightly, it should be quite a firm consistency.
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Take walnut-sized pieces, pat them into a ball and then flatten slightly between your palms and place them on a floured baking sheet.
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Alternatively, flatten half of the pastry on to a board, about 2 cm thick, and press half-moon or star shapes out of it with pastry cutters.
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Repeat until all the pastry is finished. Bake in a pre-heated oven, 375 F/ 190 C, for 20-25 minutes.
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Sprinkle with the rose water as soon as they come out of the oven.
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Sift about a quarter of the icing sugar onto a large platter, place the kourabiedes on it, while still hot, and sift the remaining icing sugar all over the top.
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In a dry climate they survive well for 2-3 weeks, but in a damp climate, where they may lose their crispness after a week, they are best kept in a biscuit tin.
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Allow 2 kourambiedes per person!
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