Kourabiethes
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Makes 24
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
Calories 166 8%
Fat 10.8g 15%
Saturates 5.4g 27%
Sugars 5.8g 6%
Protein 2g 4%
Carbs 15.5g 6%
Of an adult's reference intake
Ingredients
- 75 g blanched almonds or walnuts
- 250 g unsalted butter (at room temperature)
- 125 g icing sugar , plus extra for dusting
- 2 tablespoons brandy
- 1 large free-range egg yolk
- 300 g plain flour
- ½ teaspoon baking powder
- 1 splash of orange blossom water
Recipe From
Jamie Magazine
By Georgina Hayden
Method
- Preheat the oven to 160ºC/gas 2-3 and line two baking trays with greaseproof paper.
- Place the nuts on one of the trays and toast in the oven for 10 minutes, or until lightly golden.
- Cube the butter and place in a free-standing mixer and beat until pale and creamy. Sift in the icing sugar, then add the brandy and egg yolk, and continue to mix for a few more minutes.
- Finely chop the toasted nuts or blitz in a food processor, then add them to the butter mixture, along with the flour, baking powder and pinch of sea salt, then, using a metal spoon, fold it all together, until combined.
- Roll spoonfuls of the mixture into balls, then mould each one into a traditional crescent shape – you could also make them into fingers, or cut them with a star cutter, whatever you like.
- Place the biscuits on the second lined baking tray and bake for 15 to 20 minutes, or until lightly golden.
- Add a generous amount of icing sugar to a small, deep tray. Very lightly brush the warm biscuits with orange blossom water, then pop them in the icing sugar tray and toss to coat.
- Transfer to a wire rack and leave to cool completely.
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