Kourabiedes first appeared in Persia in the 7th century shortly after the use of sugar became relatively common in the area, with the word kourabie derived from the Iranian and Azerbaijani word ‘qurabiya’.

In Turkey, they are known as kurabiye, meaning kuru (dry) and biye (biscuit), however the Greek and Turkish kourabiedes are quite different with the ‘arab’ way o making the dessert including flour, sugar, egg white, vanilla, margarine and pistachios.

In Greece they resemble a light shortbread and contain almonds, Metaxa brandy, vanilla and are scented in rose water.

Of course, the rounded butter cookies with pieces of almond inside vary from region to region. In the Cycladic islands they make pseftokourabiedes (fake kourabiedes) with honey and cinnamon.

Kourabiedes come in all shapes and sizes, however there’s a legend that states that during Ottoman rule, kourabiedes had to be made into the crescent shape, and that is the shape that still predominates.

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INGREDIENTS

1/2 kilo plain flour

1/2 teaspoon baking powder

1 egg yolk

250 grams sugar

2 tablespoons ouzo

1/4 cup of strained fresh orange juice

500 grams unsalted butter, melted and slightly cooled

250 grams coarsely ground, blanched and toasted almonds

4 dozen cloves

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METHOD

1. In a mixer beat egg yolk with sugar, ouzo and orange juice for 2 minutes

2. Add melted butter and almonds and mix for 5 minutes

3. Sift flour with baking powder and add to mixture making soft dough

4. Kneed gently for about 15 minutes and refrigerate for 15 minutes

5. Make into shapes, do not press or flatten

6. Place a clove in the middle of each kourabie

7. Place on ungreased baking paper about 2 centimetre apart

8. Bake for 30 minutes

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TOPPING

240 grams icing sugar

1. On a flat platter place a layer of kourabiethes and sift the icing sugar on top, another layer and sift icing sugar.

2. Keep repeating this till all have been layered with icing sugar.

OPTIONAL: You might like to leave out the cloves and instead sprinkle with rosewater when cooked and just before sifting the icing sugar on