Name: Kourambiethes (Greek biscuits)
Yield: 1
Cuisine: greek
Ingredients: 500g unsalted butter; 75.00 gm icing sugar; 100.00 gm ground almonds; 30-50ml brandy; 2 tsp vanillin sugar; 10.00 gm baking powder; 250.00 ml plain flour; Self-raising flour, to bind dough; Vanilla sugar, to serve; Icing sugar, extra, to dust

Kourambiethes (Greek biscuits)

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Delicious recipe to try at home with user-provided instructions.

Ingredients:

500g unsalted butter
75.00 gm icing sugar
100.00 gm ground almonds
30-50ml brandy
2 tsp vanillin sugar
10.00 gm baking powder
250.00 ml plain flour
Self-raising flour, to bind dough
Vanilla sugar, to serve
Icing sugar, extra, to dust

Instructions:

Preheat your oven to 180 degrees Celsius.
Cream butter and icing sugar together until light and airy. Mix in brandy, vanillin sugar, and baking powder.
Add the almonds and sifted plain flour, then use your hands to mix until combined. Gradually add sifted self-raising flour until dough forms and is ready to be shaped.
Shape the biscuit dough and arrange on a baking tray. Bake in a preheated oven for approximately 15 minutes (adjust based on your oven's behavior).
Remove freshly baked biscuits from the oven. Allow them to cool slightly. Spread a layer of icing sugar on a work surface or parchment paper, then sprinkle vanillin sugar on top. Gently place the warm biscuits on the sugars, and dust more icing sugar and vanillin sugar over them. Avoid placing hot biscuits on the sugar to prevent the icing sugar from becoming gooey.
After the biscuits have cooled completely, transfer them to an airtight container and sprinkle with additional icing sugar and vanilla sugar.

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