Kourabiedes

I was thinking to myself the other day  that it is about time I brought a little something in to the office. I mean, I cook and bake all these delicious (well, to me anyway) dishes yet nothing that is really suitable for taking on public transport and able to be munched on with our morning coffee. My office is a small one and they all know about this blog so I really don't think I have an excuse to not bring something in. 

So I made Kourabiedes (pronounced Kour-a-bee-er-thes), a traditional Greek shortbread that is eaten during times of celebration and mainly at Christmas time. Another reason for choosing to make these was because my boss (who is of Greek-Cypriot descent) had brought in some that his mother-in-law had made a few months ago and those particular biscuits were something else and I was curious to see if I could make them myself. Dense and crumbly all at the same time, they are a little morsel of heaven for the lips (but not for the hips). You see, what makes these biscuits so unbelievably moreish is the copious amount of butter that is used to make them. When I say copious, I mean a whole block of butter (well, that is what the recipe I used called for)!

There are so many recipes out there it was hard to decide which one to use. Some are filled with fruit and nuts, and some with cloves embedded in them but almost every recipe that I found contained alcohol. Traditionally Metaxa ( Greek brandy) or Ouzo is used. My boss told me that his father actually makes Tsipouro (made from grapes) which is added when his wife makes Kourabiedes. Of course, for all those teetotallers out there I don't think it is mandatory that you include alcohol; the taste is minimal and vanilla is also an addition that I found in a couple of recipes. 

So, as mentioned, with all the recipes and variations out there I began to feel overwhelmed. In the end I went with the one in the October 2011 Greek issue of Gourmet Traveller. I changed it a little.. but not much. For instance, instead of sprinkling rosewater onto the cooked biscuits; I added it into the mix, a happy mistake. And I also left the skin on the almonds (I just liked the speckled look it gave them). 

My colleagues loved them (well, that is what they said to my face!) and I was pleased to have brought something to the table for coffee time. I am also glad that I was able to have just one and leave the rest to the others because I don't think I could have been held responsible for my actions had I not brought them in to work. It's Christmas after all, share the butter I say!

Kourabiedes

Adapted from the October 2011 issue of Gourmet Traveller, original recipe also found here

110g Almonds, I used ones with the skin on.

250g unsalted butter, softened

80g sifted icing sugar, plus extra for dusting after

1 egg

20ml Ouzo

375g plain flour

1tsp baking powder

2 tsp rosewater

1. Preheat the oven to 180C and line 2 baking sheets with baking paper.
2. In a separate pan, spread the almonds out and toast in the oven for about 4 minutes, shaking the tray occasionally, then set aside.
3. Finely chop the almonds in a food processor.
4. Cream the butter and sugar together with an electric mixer until light and fluffy, then add the egg, ouzo and rosewater. 
5. Add the flour,almonds and baking powder, then combine. Be careful not to beat too much, just enough so that the mixture is fully incorporated.
6. Shape walnut sized balls into crescents and place on the baking tray.
7. Bake until light golden brown for about 15 to 20 minutes depending on your oven. 
8. transfer the biscuits to a wire rack to cool, then sprinkle a little rosewater over the biscuits and dust liberally with icing sugar.
9. Serve with a good coffee and a glass of water.