1 teaspoon bitter almond liqueur or 1 teaspoon cognac
200 g almond slivers, blanched slivered, toasted
1 teaspoon rosewater
300 g icing sugar
1 tablespoon vanilla powder
“This is a delicious, melt in your mouth, traditional Greek sweet called “Kourabiedes”. Sweet and crumbly, with crunchy toasted almonds and they look so Christmassy!!”
Remove the butter from the refrigerator about 2-3 hours before using, so that it can soften at room temperature.
Preheat the oven to 180* C (350*F) Fan.
In the mixer using the whisk attachment, beat the butter for 5-6 minutes on high speed until it turns white. Add the icing sugar and vanilla. Continue beating for another 5-7 minutes. As soon as the sugar is added, the volume of the butter may lessen but it will rise again. It will be ready when it looks like whipped cream.
Remove the mixing bowl and add the flour in batches. Gently fold in with a spatula and add then add the almonds.
The mixture should be soft but not that soft that it will stick to your hands.
Mold into balls the size of walnuts (25 g). Place them in rows, on a baking sheet lined with parchment paper. Make a small indentation on top of every little ball of dough with your finger. This way it will it can hold on to more icing sugar.
Bake for 20-25 minutes, until they turn light golden.
Remove from oven. Carefully move them from the baking sheet and place them on to a wire rack to cool. They are very soft and crumbly when hot.