Kourabiedes (almond cakes)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Butter |
| 4 | ounces | Sugar |
| 1 | pounds | Plain flour |
| 4 | ounces | Ground almonds |
| 1 | Free-range egg yolk | |
| ½ | tablespoon | Brandy |
| ½ | teaspoon | Baking soda |
| 4 | ounces | Icing sugar |
Directions
1. Beat the butter together with the sugar until white and creamy.
2. Add the brandy, beaten egg and then the flour, soda, salt and ground almonds.
3. Knead well and then form into egg-shaped balls.
4. Flatten onto a greased baking tray and bake in a moderate oven (150øC/325øF/gas mark 4) for 20 minutes until firm, crisp and slightly golden.
5. Sprinkle with rose water, if available, and dust with the icing sugar.
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