Kourabiedes

Ooo ahh! How good is this warm weather at the moment!?  Last night was the first time I had played touch football (or had done any reasonable exercise) in a long loooong time and boy was it good to get moving! Our game finished up just as the sun was setting over the Melbourne skyline.  All those beautiful colours, augh… it was truly one of those moments where you think ‘dagnammit this is amazing! Could it get any better than this?’ It was such a good feeling to get out and get active again. With all the cooking and baking shenanigans I think it’s something I should be fitting into my busy schedule more often. I actually don’t feel as sore has I had anticipated, so happy days!

This week I also caught up with a dear old school friend whom I hadn’t seen in years (I’m talking almost a decade!). She was my very best friend all the way through school and for one reason or another we lost touch, until now.  It was so lovely to catch up again after all these years. You know you’ve got a real friend when you can pick up right from where you left off. Anyway, the reason why I’m telling you all this is because she is a true Grecian goddess and was very proud of the traditional Greek biscuits I made. She wasn’t however, very happy with the fact that a few posts ago I mentioned that ‘I hadn’t eaten much Greek food in the past’.  So she’s promised to rectify that situation! Whoo hooo! She even taught me how to pronounce the name of these biscuits properly (by the way it’s “Kour-a-bie-th-es”).

In short, they’re just like an almond shortbread, but they’re nothing short of nom!

x e.

 

Kourabiedes

110g blanches almonds
250g softened butter
1/2 cup sieved icing sugar, plus extra to serve
1 egg
20 ml ouzo
2 1/2 cups plain flour
1tsp baking powder
2 tbsp rosewater

1. Preheat oven to 180ºC and roast almonds in the oven for 4-5 minutes or until golden. Once cooled finely chop and set aside.

2. Beat butter and sugar in an electric mixer until pale. Add egg and ouzo and beat to combine.

3. Add flour, baking powder and chopped almonds and mix until it just comes together. Roll walnut sized pieces of mixture into balls and shape into crescents. Place on lined baking trays and bake until light golden (15-20 mins). Let cool.

4.  Sprinkle biscuits with rosewater and dust heavily with icing sugar and serve.

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