From when I was young, I would always help my yiayia in the kitchen. She would take out her special book with her traditional recipes and show me how to make kourabiethes step by step. This has inspired me and now I have my own take on the recipe.
I look forward to baking kourabiethes for special occasions like name days, birthdays and especially during the Christmas period. Nothing beats the smell of freshly baked kourabiethes straight from the oven dusted with plenty of icing sugar. These Greek almond shortbread cookies are easy to make and are enjoyed with a cold glass of milk or a cup of coffee.
Ingredients:
250g unsalted butter
½ cup icing sugar, sifted
2 egg yolks
1 tsp vanilla essence
3 cups self-raising flour
½ tsp baking powder
½ cup roasted almonds, chopped
3 tbsp ouzo
Extra icing sugar for dusting
Method:
1. Preheat oven to 160°C.
2. Beat the butter and the icing sugar until creamy.
3. Add the egg yolks and ouzo and mix well.
4. Gradually add the flour with the baking powder and the vanilla essence.
5. Stir in the roasted almonds.
6. Take one tablespoon of the mixture, roll into balls and then place onto a baking tray.
7. Bake for 25 minutes.
8. Place kourabiethes onto a cooling rack and dust with icing sugar. Enjoy!
