Recipe

Greek Christmas/easter Bisquits (cookies) Coated In Icing Sugar Recipe

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Ingredients

Directions

Step #1 Beat butter & sugar until fluffy.
Step #2 Add egg yolks one at a time, beating continuously.
Step #3 Add brandy & vanilla.
Step #4 Blend in almonds & flour, a c at a time.
Step #5 Use enough flour to get a firm dough (it may take more or less than the amount mentioned in the Ingredients).
Step #6 Use hands to do the mixing, as an electric mixer will be useless after the first 2-3 c of flour have been added.
Step #7 Place the dough in the fridge for at least an hr (it makes it easier to shape in the next step).
Step #8 Shape the dough into round flat balls, about 2-3 cm in diameter.
Step #9 Place onto greased oven pan.
Step #10 Bake at 175oC (350oF) for about 20 mins.
Step #11 Remove from oven.
Step #12 Roll each bisquit while it is still hot in the icing sugar (for the coating).
Step #13 You can repeat this step once more in order to get a thicker coating.
Step #14 Sprinkle top the bottom of a platter or container with icing sugar.
Step #15 Place bisquits on the platter one layer at a time (you can place the bisquits on top of each other in a pyramid formation - that's how they are displayed in Greek cake shops or bakeries).
Step #16 Liberally sprinkle the coated bisquits with icing sugar, repeating for each layer of bisquits.
Step #17 When you have finished, you would have used all the icing sugar.
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