As requested by the Webmistress! These dry, crumbly, shortbread-like biscuits are traditionally eaten around Christmas and New Year in Greece. They are formed into crescent-shapes and very thickly coated in icing sugar. My original recipe is in cups & imperial measures, the conversions (in brackets) are approximate.
- ½ kilogram almonds (blanched and chopped)
- 1 teaspoon baking powder
- 125 millilitres brandy (or ouzo)
- 624 grams butter
- 3 medium egg yolks
- 1⅛ kilograms all-purpose flour
- 4 tablespoons rosewater
- 198 grams superfine sugar
- 1 teaspoon vanilla essence
- 794 grams confectioners' sugar
Kourambiedes is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Orange Flower Water can be substituted for Rosewater. Allegedly, these keep up to a month, but they're unlikely to sit around that long. They are incredibly dry, so best taken with a drink - something very sweet like a Tia Maria, perhaps.