Kurambiedes (Greek Christmas Biscuits)

Ingredients:

400g butter, softened
2 egg yolks
1 tsp baking powder
1/2 tsp baking soda
360 to 480g plain flour
150g icing sugar
1 tbsp brandy
1/2 tsp almond extract
120g almonds, chopped and toasted
rose water or orange flower water, or ouzo to flavour
icing sugar, for dusting the biscuits

Method:

Cream together the butter and icing sugar until pale and fluffy, then work in the baking powder and baking soda. Add the egg yolks, one at a time, beating thoroughly to combine after each addition. Now add the brandy.

Gradually work in enough of the flour to give you a rollable dough (it should neither be too soft nor too firm). Add the almonds and work into the dough (its too firm if this is hard).

Cover the bowl containing the dough and place in a warm spot away from drafts (a warm oven is ideal).

Take the dough and divide into portions (about 1 1/2 tbsp each is fine). Shape into balls by gently rolling between the palms of your hands, then arrange on a buttered baking tray (flatten each one slightly as you add them).

Transfer to an oven pre-heated to 170°C and bake for about 16 minutes.

Remove from the oven and immediately sprinkle the kurambiedes with rose water (or use orange water or ouzo) — the easiest way is to wet your fingertips and let the liquid drop onto the biscuits.

Roll the biscuits in icing sugar to coat then set aside to cool (some cook in individual mini cupcake papers, as shown in the accompanying photograph).

When done, arrange on a serving platter. If mounding the biscuits, sift more icing sugar between and over them, giving a snow-covered effect.

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