Prep 30 mins
Cook 1 hr 20 mins
During our time in Germany, my husband had a craving for these bisquits and found this recipe on the internet. I wasn't a fan at the time, as I have a sweet tooth for only syrupy Greek sweets, but it eventually grew on me and now on our three children. I find it easier when coating the bisquits (final step) with the icing sugar, to place the icing sugar in a deep bowl. You can replace the brandy with ouzo or whisky.
- 2 cups unsalted butter (500g)
- 1 cup caster sugar (130g)
- 3 egg yolks
- 2 tablespoons brandy (50ml)
- vanilla powder (two packets) or vanilla extract (2 tsp)
- 6 cups plain flour (600g)
- 1⁄2 cup blanched almond, chopped (60g)
- 500 g icing sugar (for the coating at the end)
- Beat butter and sugar until fluffy.
- Add egg yolks one at a time, beating continuously.
- Add brandy and vanilla.
- Blend in almonds and flour, a cup at a time. Use enough flour to get a firm dough (it may take more or less than the amount mentioned in the Ingredients). Use hands to do the mixing, as an electric mixer will be useless after the first 2-3 cups of flour have been added.
- Place the dough in the fridge for at least an hour (it makes it easier to shape in the next step).
- Shape the dough into round flat balls, about 2-3 cm in diameter. Place onto greased oven pan.
- Bake at 175oC (350oF) for about 20 minutes.
- Remove from oven. Roll each bisquit while it is still hot in the icing sugar (for the coating). You can repeat this step once more in order to get a thicker coating.
- Sprinkle the bottom of a platter or container with icing sugar. Place bisquits on the platter one layer at a time (you can place the bisquits on top of each other in a pyramid formation - that's how they are displayed in Greek cake shops or bakeries). Liberally sprinkle the coated bisquits with icing sugar, repeating for each layer of bisquits. When you have finished, you would have used all the icing sugar.