The myth tells us that during the Ottoman rule all kourabiedes had to be made into the crescent shape and therefore 250 years later that shape still predominates.

In Turkish etymology the word is from the root “kuru” (dry), and “biye” (biscuit). It is a rounded butter cookie with pieces of almond inside, the entire outside covered in powdered sugar.

The small bite-sized kourabiedes pieces are also good but the catch is that you don’t know how many you’ve had.

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

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

Topping:

240 grams icing sugar

Method:

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.

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