I think right about now my daughter will be tucking into a couple of these with a Greek coffee in hand, gazing out over the azure ocean in Santorini. That’s right, I bake them in my humble kitchen in Northern Australia and she samples the real thing in it’s natural surrounds. I know she will have a wonderful time in Greece and as her mother’s daughter, will enjoy all the delicious food on offer.

I baked these buttery crisp delicacies for a biscuit platter. I love anything dusted with icing sugar!

Kourabiedes adapted from A Baker’s Odyssey by Greg Patent

1/2 cup unblanched whole almonds, toasted
125g unsalted butter, at room temperature
1/4 cup castor (superfine) sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all purpose plain flour
1 teaspoon baking powder
icing sugar to coat

Chop the almonds into very small pieces with a sharp knife or pulsed in a food processor until chopped but not ground.

With a wooden spoon beat the butter in a large bowl. Add the sugar, beat well then beat in egg yolk and vanilla. Stir in the almonds. Sift in the flour and baking powder. Stir to combine. When the dough comes together form into a square and wrap in plastic wrap and refrigerate overnight.

Preheat oven to 180C/350F and line a couple of baking trays with non stick paper. Divide the dough into 36 even pieces. Roll each piece into a ball then shape into a crescent about 7cm x 1.5cm (3in x 1/2in). Place on prepared baking tray and bake for 20-25 minutes. Check them early because they brown very quickly. Cool on a wire rack. Coat with icing sugar when cool.