INGREDIENTS:2 kilos soft flour

1 kilo butter

300 grams powdered sugar

300 grams crushed roasted almonds

1 small glass cognac

1 teaspoon baking soda

Rosewater

Preheat oven to medium (175c).

• Whiten the butter by beating by hand for ½ hour. Add the sugar, cognac, almonds and finally the flour, mixed with the baking soda. Continue to beat until all ingredients are well mixed.

• Mold into the familiar shapes of the kourambiethes and place on a cookie sheet. Bake for 20 minutes until golden. Remove from oven and immediately sprinkle with rosewater, then roll in the powder sugar.