2 kilos soft flour
1 kilo butter
300 grams powdered sugar
300 grams crushed roasted almonds
1 small glass cognac
1 teaspoon baking soda
Preheat oven to medium (175c).
•  Whiten the butter by beating by hand for ½ hour. Add the sugar, cognac, almonds and finally the flour, mixed with the baking soda. Continue to beat until all ingredients are well mixed.
•  Mold into the familiar shapes of the kourambiethes and place on a cookie sheet. Bake for 20 minutes until golden. Remove from oven and immediately sprinkle with rosewater, then roll in the powder sugar.


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