Greek Almond Cookies (Kourabiethes)

Easter is coming up and I've been told that Easter is way bigger than Christmas to the Greeks. So I've decided to make these cookies to celebrate Easter.

Try getting some ouzo (aniseed liquor) because it makes it taste so much better. Also, I make mine smaller (and dainter) in size to the ones you get in the shops. Great with coffee!

Kourabiethes Recipe
makes 60

250g butter
250g plain flour
1 tsp baking powder
90 g icing sugar, sifted
1 egg yolk
1 tsp vanilla essence
1 tbsp ouzo (optional)
100g slivered almonds, ground to a medium-fine texture
4 tbsp ground almonds
icing sugar, extra, to dust

In a bowl, sift flour and baking powder together.
Using electric beaters, beat butter until light and fluffy. Gradually add the icing sugar and combine well. Add the egg yolk, vanilla and ouzo and beat until just combined. Fold in the flour, the ground slivered almonds and the ground almonds.

Shape half tablespoon of mixture into crescents, place on baking trays and bake for 12 mins, or until lightly coloured. Remove from oven, and dust liberally with icing sugar when cooled.