Kourambiedes – traditional Christmas biscuits are YUM!
300 g. butter milk
120 g. almonds wholegrain
1/2 tsp baking powder
1/2 tsp vanilla extraxt
110 g. icing sugar
25 g. rum or cognac – this is optional but I have found this makes for a very special biscuit.
600 g. plain flour
Spread the almonds on a baking sheet and bake at 160 °C for eight minutes to crisp. Allow to cool well and pound in a mortar into chunks or break by pressing them with a rolling pin between two baking sheets. It is possible to use a food mixer but it will be easy to over grind them and make them too fine, and there will be little variation in the size of the pieces which all adds to these biscuits.
Cream the butter with the icing sugar on high speed for about 20 minutes. Keep going for the full 20 minutes – the lighter and fluffier the mixture at this stage the better the biscuit.
Gradually add the flour, baking powder and vanilla extract and continue beating at a lower speed for 10 minutes. Finally add the almonds and rum.
Pinch pieces of the mixture off and form into balls with a diameter of approximately 3 cm. Place on a baking sheet and press the top of each ball with your finger to flatten very slightly. Bake in a preheated oven at 170 ° C for 20-30 minutes, depending on the size of your biscuits.
Remove from the oven, allow to cool completely, then pour all your biscuits into a pan full of icing sugar. Turn them to cover well and transfer them to a plate and serve them in a pyramid, sprinkling each layer with extra icing sugar.