Greek Orange Flower Water and Almond Cookies
ready in 2 h. 5 min.
- 1 cup
soft butter (scant)
- ⅔ cup
- 1 tablespoon
- 1 teaspoon
- 4 teaspoons
- 2 ⅔ cups
- 1 cup
almonds (peeled ground kernels)
- ¼ cup
- To garnish
Beat the butter with the sugar and vanilla sugar and extract until pale and fluffy. Knead in the ouzo, eggs, flour, almonds and a pinch of salt. Shape into two rolls, wrap in clingfilm and chill in the fridge for approx. 1 hour.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Cut the dough into approx. 50 pieces and shape them into small, long biscuits. Place the biscuits about 2 cm apart on a baking tray lined with baking parchment. Bake for approx. 15-20 minutes.
Remove the biscuits from the oven, and place on a wire rack. Brush with orange flower water, sprinkle with icing sugar and let cool.
Before serving, the biscuits may be sprinkled with a little more icing sugar. They may be served with coffee.