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640 gr fresh butter
300 gr white almonds roasted
1 ½ tea cup castor sugar
1 shot cognac
1 ½ teaspoon baking powder
1 pack of mastic (powder)
2 packs of flour (soft)
When the butter is at room temperature, place it in the blender along with the castor sugar and beat for about half an hour. Then start adding the ingredients one by one. At the end add the flour gradually and mix for some time until all the ingredients are combined. When the mixture starts to become harder, remove the parts that you used so far and place the components for bread instead in order to be able to stir the hard dough that has been created. When the mixture is homogeneous, remove it from the mixer.
Then bake the kourabiedes in the oven at about 180 degrees for 20 minutes.