Here is the recipe for that last minute baking and homemade gift giving.
250gm unsalted butter
½ cup (125 gm) caster sugar
3 egg yolks
½ cup (125ml) oil
1 small cup (shot glass) ouzo
1 small teaspoon baking powder
4-5 cups plain flour
75 gm slivered almonds (optional)
pure icing sugar
Preheat oven to 200 degrees C
Cream the butter and sugar until light and fluffy. Add egg yolks and mix well. Pour in the oil, ouzo and baking powder.
Slowly fold in the flour a bit at a time. You may not need all the flour; the dough needs to be light and not sticky. Do not overwork the dough as this can make the kourabiedes tough.
Take a small handful of dough and shape into crescents.
Place them onto a baking tray.
Place the slivered almonds in a clean frying pan and toast them over a low heat on the stove top until slightly golden.
Sprinkle over the dough.
Bake for about 20 minutes, or until golden brown.
Remove from the oven and, using a spatula, transfer onto greaseproof paper. When they are cool, dust with plenty of icing sugar and transfer onto a platter.
These biscuits keep well for about 3-4 weeks.