Zutaten für Ouzo Rose Water Kourambiethes
- ½ cup (100g) granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- Slivered Almonds
- Egg Whites
- Baking Powder
- 2 tablespoons ouzo
- 1 tablespoon rose water
- 1 teaspoon pure vanilla extract
- Flour
- Powdered sugar, for rolling
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Zubereitung von Ouzo Rose Water Kourambiethes
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a food processor, pulse 2 cups (250g) dry-roasted almonds until a coarse flour forms. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and ½ cup (100g) granulated sugar until light and fluffy.
- Add 1 teaspoon pure vanilla extract, 2 tablespoons ouzo, and 1 tablespoon rose water to the creamed butter mixture. Mix well.
- Gradually add the almond flour to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie.
- Bake for 20-25 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as ovens vary.
- While still warm, roll the cookies in powdered sugar. Let them cool completely before serving and enjoying the amazing aroma and taste!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
53g
Fat
76g
Carbs
21g
