Kurabiedes

Ingredients for 1 servings:

• 500 g butter
• 1 packet of baking powder
• 2 packets of vanilla sugar
• 1 cup powdered sugar
• 4 egg yolks
• 1 bag of almond sticks
• 1 shot of cognac, approx. 1 shot glass
• 400 g flour, more or less if needed
• 1 packet of powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 15 minutes; Total time approx. 16 hours

Greek croissants. My grandma’s recipe. Makes 30 croissants.

Beat egg yolks, sugar, and butter until fluffy. Add vanilla, baking powder, cognac, and almond slivers. The almond slivers can be lightly toasted in the oven beforehand, but not too dark. Then add enough flour to form a smooth dough. Roll the dough into small portions into approximately 1 cm thick sausages and shape them into croissants or croissants. The almond slivers make this a bit tricky. Place them on baking sheets and bake at 160 degrees Celsius (top/bottom heat) for about 15 minutes, until they are lightly browned. Don’t bake them too darkly, as this will impair the flavor. I let them cool for a day and only then roll them in plenty of powdered sugar.