Kourabiedes

Ingredients

• 300g cold butter
• 110g icing sugar, plus a lot extra for dusting
• 1 1/2 tbsp grape juice
• 1 tsp vanilla essence
• 600g plain flour
• 1/2 tsp baking powder
• 100g roasted almonds, roughly chopped
• Rose water for sprinkling

Method

1. Cream the butter and icing sugar for a full 20 minutes, scraping down every few minutes. That long beat is the whole texture.
2. Mix grape juice and vanilla separately. Sift flour and baking powder separately.
3. Add dry and wet to the butter in alternating batches, to a soft dough. Fold in the almonds.
4. Walnut-sized balls, slightly flattened, 5cm apart.
5. 180°C for 18-20 minutes until barely golden.
6. Cool, then sprinkle with rose water and bury in icing sugar. Be generous — they should look like snow.