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. My personal favourite shape is the small bite size, the catch here is that you forget how many bites you have 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
