Kourambiethes

READY IN: 40mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cream butter & icing sugar until light.
  • Add egg yolk and brandy, mixing well.
  • Fold in almonds, flour, baking powder & cloves.
  • Break off small pieces of dough & shape into 'S' shapes or crescents.
  • Bake at 180 deg C for +/- 20 min until lightly golden.
  • Let them cool for 10 min, then dust with some icing sugar.
  • Store in container & dust with rest of icing sugar.
  • Tip: Seal & store for 2 days (if you can resist!) as this improves the flavour.
Advertisement