Kourabiedes (Greek almond biscuits)

Step 1

Heat the oven to 180°C/160°C fan/gas Using an electric mixer, beat the butter with the 100g sifted icing sugar in a large mixing bowl until pale and fluffy (it will take at least 10-12 minutes).

Step 2

Meanwhile, scatter the almonds in an oven tray and roast until lightly golden (3-4 minutes). Set aside to cool a little, then finely chop.

Step 3

Slowly add the egg yolk and ouzo or brandy to the butter mixture, beating until combined. Gradually add the flour-baking powder mixture and nuts and combine to form a dough. You may have to gently knead in the last of the flour by hand.

Step 4

Lightly flour your hands. Roll walnut-size pieces of the dough into balls, then into 5cm lengths and form into crescents (or see tips). Spread the biscuits over 2-3 baking paper-lined baking sheets. Bake for 15-20 minutes until lightly golden.

Step 5

Transfer the baked biscuits to a cooling rack and, while still warm, sprinkle lightly with orange flower water or rosewater. Dust with icing sugar, then leave to cool completely before adding a final generous dusting of icing sugar.