Recipe from Giorgoula Christodoulou, Simou Traditional Flavors Workshop
INGREDIENTS
• 1 cup oil
• 250 g fresh butter
• 250 g vegetable shortening (or vegetable butter)
• 1 cup icing sugar (powdered sugar)
• 1½ cups ouzo
• 2 vanilla pods (or vanilla extract)
• 1½ kilos all-purpose flour (approximately)
• 3 teaspoons baking powder
• 2 cups blanched almonds, lightly toasted and coarsely ground
• Icing sugar for dusting
• Rose water (optional)
METHOD
1. In a large bowl, combine the two types of butter, the oil, and the icing sugar. Beat well until the mixture becomes light and fluffy. Add the ouzo and vanilla, and continue beating.
2. Add the flour, baking powder, and almonds to the mixture. Knead just enough until the ingredients come together to form a somewhat firm dough. If the dough is too soft, the kourabiedes will crumble very easily. Shape them into whatever form you like: round or oval. Alternatively, you can cut them out with cookie cutters.
3. Bake in a convection oven at 170 degrees Celsius for 30-35 minutes. As soon as you take them out of the oven, while they are still hot, dust them generously with icing sugar. If you let them cool down first, lightly spray them with rose water and immediately dust them with icing sugar.
