INGREDIENTS 550 gr sifted flour 6 gr sifted baking powder 250 gr skinless almonds, slightly roasted (roast for 5 minutes at 170 degrees) 260 gr Horio Butter Corfu Type 100 gr sugar 1 pinch powdered vanilla 30 gr liquor Amaretto Some rosewater 1 kl confectioners sugar | | DIRECTIONS- On the bottom of the mixer bowl add Horio butter Corfu type, sugar, vanilla and liquor and beat; begin beating at a slow speed and gradually increase until the mixture is homogeneous and somewhat fluffy
- Lower the speed and add the almonds
- Lastly, slowly add the flour and baking powder until the entire batter becomes a homogeneous mixture
- Flour a smooth surface and place the batter on top of it
- Knead small kourabiedes (size of a walnut) and wax paper covered pan
- Bake in a preheated oven at 180 degrees for half hour
- You remove from the oven and allow to cool and sprinkle them with rosemary water
- Immediately after you pour a lot of confectioners sugar; After plating, you pour more confectioners sugar
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