Thursday, September 16, 2010

Almond Cookies

We celebrated Eid a week ago but I am still in a festive mood. Besides having plenty of rendang, ketupat, satay, laksa johor, lontong and the likes, my sweet tooth yearns for one of my favourite deserts, the Greek wedding cookies or better known as Kourambiedes. I normally buy this at the market and kids just love this, except it is a bit pricey when I have to pay 10 dollars for a dozen. Off to google I go and got an easy enough recipe and tried this out for our Eid celebration. This mixture yields 5 dozens which is quite a lot, and I have put my personal touch to the original recipe as the original calls for raw almonds. I thought it would nicer to have the roasted almond flavour. The verdict from the family...."mom, this is better that the one we get from the market". I am a happy camper :)

Almond Cookies

500 gm unsalted butter
1 cup caster sugar
2 egg yolks
2 tbsp vanilla extract
*4 1/2 cups self raising flour
1 cup raw almonds
Pure icing sugar for dusting

Roast almond in a preheated oven at 150 C for 15 minutes. Leave to cool and chop in food processor until mixture resembles breadcrumbs.
Beat butter & sugar in an electric mixer until fluffy and white. Add egg yolks and continue beating. Remove bowl from mixer and add vanilla.
Add chopped almonds & mix well. Add sifted flour one cup at a time until dough does not stick and easily shaped.
Shape into round marbles and bake on a lined baking tray in a preheated oven at 160 C for 20-22 minutes until golden brown.
Leave to cool and dust with pure icing sugar.

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