Greece

Kourabiedes

Buttery almond shortbread buried in icing sugar. Christmas in Greece, powder on your shirt.

60 minTime

5 gProtein each

mildSpice

Make it your way

Grandma's wayButter, almonds and flour, rolled in icing sugar.

The original

375kcalsame

5 gproteinsame

2 gfibresame

60minutessame

Kourabiedes.

Per serving, worked out from the ingredient table.

Butter250 g, soft

Sugar60 g icing sugar in the dough, the rest for coating

Almonds¾ cup, toasted and chopped

Maida (all-purpose flour, plain flour)3¼ cups

Egg yolk1 yolk

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Baking powder½ tsp

Rose water2 tsp, to sprinkle

4 steps

1Beat the butter with 60 g icing sugar until very pale and fluffy.
2Beat in the yolk and vanilla, then fold in flour, baking powder and almonds to a soft dough.
3Shape into crescents or balls and bake at 170 C until just pale gold underneath.
4While warm, sprinkle with rose water and roll generously in icing sugar. Cool and roll again.

Serve it like this

Pile on a platter under extra icing sugar and serve with coffee. Pack in tins for gifting.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.