Greek Kourabiedes

‘I have not yet met anyone who does not like these most amazing Greek cookies.  This recipe was passed on to me by  Maria, my dear neighbour in Limassol ..’

This recipe makes about 35 cookies

You will need :

200g butter
200g  sugar plus extra sugar for dusting
pinch of salt
150g ground almonds
Few drops vanilla extract
Few drops rose water (if not available use orange flower water)
100g crushed nuts of your choice
250g plain flour, sifted twice
1/2 teaspoon lemon zest
Tip of a teaspoon ground cloves, do not overdo it

Cream the soft butter in a mixing bowl until it is very white and creamy
Add the icing sugar
Continue creaming until very light in colour and texture and fluffy
Add the ground almonds, lemon zest, vanilla extract, rose water, crushed nuts and cloves
Blend in flour gradually together with a pinch of salt. Mix thoroughly until it forms a soft dough.
Shape into small balls
Indent each ball in the middle with your thumb and form a crescent shape.
Place on an ungreased baking sheet
Bake at 170 C for 10 to 15 minutes
Cover the bottom of a flat plate with icing sugar.
Place cookies on top and sprinkle with more icing sugar. Turn them over so that they are fully covered.
Shake off excess icing sugar and arrange on platter.

Tip: The more you beat the butter, until it is fluffy and white, the lighter the texture of the cookie

I use flour and icing sugar by St Georges Brand, vanilla and baking powder by Foster Clark, ground cloves by Schwartz, lemons by Big Fresh, nuts by Good Earth, rose water available at GS Superstore