Kourambiethes
Ingredients:
500g unsalted butter
1/3rd cup icing sugar
1 liqueur glass brandy
¼ teaspoon vanilla powder
¼ teaspoon ground cloves.
2 egg yolks
125g blanched, roasted and finely ground almonds
1/3rd teaspoon baking powder
1 kg plain flour, sifted (approx)
Method:
Beat softened butter with sugar, brandy, vanilla and ground cloves together until light and fluffy and pale in colour.
Add egg yolks, one at a time, beating well after each addition.
Add ground almonds.
Gradually add sifted flour and baking powder, beating after each addition.
Add enough flour to make a soft dough. Remove from bowl and finish kneading on a well floured board.
Taking a small amount of pastry, (about the size of a golf ball) knead well, roll out into a thin sausage then shape into S’s.
Place on greased baking trays, and bake in a moderate oven until a pale golden colour.
While still warm dust with icing sugar.
Allow to cool slightly.
Have trays or large platters dusted with icing sugar ready to transfer the biscuits from the baking trays onto them.
Dust with icing sugar again.
When thoroughly cooled, store in airtight tins, lined with greaseproof paper dusted with icing sugar.
If you store the biscuits in layers, always separate each layer with greaseproof paper dusted with icing sugar.
