250 g (1 cup) Lurpack buttter
150 g (1/4 cup) almonds roughly chopped
75 g (1/2 cup) icing sugar
1 tbsp rose water
1 tbsp baking powder
Pinch of salt
400 g (3 1/2 cups) plain flour
Lots of icing sugar for powdering
Preheat oven to 180 C (350 F) and place the almonds on a baking tray. sprinkle with rose water and roast for 8 monutes until golden and set aside to cool and blend until powdered.
Shape 1 tbsp of the dough into a ball the size of a walnut, place on a baking tray and push with your finger to make a small dimple. Continue the same procedure with the remaining dough.
Place the baking trays with the kourabiedes on the 2nd and 4th racks of the oven and bake for 20 minutes until golden and crisp. Allow to cool and spray the kourabiedes with rose water and sprinkle with masses of icing sugar and enjoy!
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