Kourabiedes ( Greek Christmas Biscuits ) (preheat your oven to 170C, 340F before weighing out your ingredients) 50g ground almonds 225g butter at room temperature 2 tbsps icing sugar, plus more for dusting 1 egg yolk 1/2 tsp vanilla extract 250g plain flour 1/2 tsp baking powder Put some greaseproof paper/baking parchment on a baking tray and spread the ground almonds onto it. Toast the almonds in the oven for about 5-7 mins until they are golden. Beat your butter until it’s creamy and fluffy, and then add the icing sugar, egg yolk, vanilla, and toasted almonds, stirring it all in well. In another bowl, mix your baking powder and flour together. Add this flour mix to your butter mix one spoon at a time. Keep going until you have a lovely smooth mix. Pull off a piece of mix about the size of a walnut. Roll it into a ball and then into a short fat sausage shape. Curve it around at each end so you’ve made a crescent moon shape. Place your crescent shapes onto some baking or greaseproof paper on a baking tray leaving 2 cm between each one, as they spread a little when cooking. Pop them in the oven. Check them after 20 minutes, and give them 5 more minutes if they don’t look ready. They should be just starting to turn golden. As your biscuits cool, spread out another piece of greaseproof paper onto your work surface and sieve icing sugar all over it. After about 10 minutes your biscuits will be warm but cool enough to handle. Pop them onto the icing sugar. Then sieve more icing sugar over the top.
Posted on: Tue, 23 Dec 2014 19:37:12 +0000
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