Melomakarona and Kourabiedes are by far the most popular Greek sweets during the Festive Season and no Greek Christmas dessert table is complete without either.
Here are our traditional family recipes for both Melomakarona and Kourabiedes for you and your loved ones to enjoy.
– 500 x grams unsalted butter – 1 x kilo self-raising flour – 200 x grams caster sugar – 2 x egg yolks and 1 egg white – 1 x cup olive oil – 3/4 x cup of Ouzo – 200 x grams chopped almonds – 1 x teaspoon baking powder – 3 x cups confectionary sugar for dusting
-Spread chopped almonds on baking paper and place on a baking tray. Toast in the oven for about 10 minutes in a 150 degrees celsius oven or till lightly browned. – Add butter to a small saucepan and melt over low heat. – In a large bowl add melted butter with caster sugar and use mixmaster to mix until light and fluffy. Gradually add 1/2 cup of ouzo, olive oil, egg white, yolks and toasted almonds and mix all together for about 5 minutes on high speed. – In another bowl, combine flour and baking powder. Slowly add flour mixture to butter mixture and blend until smooth. – Roll about 2 tablespoons of dough into small balls and then start forming them into a crescent shape. – Line baking trays with baking paper and place the biscuits on paper. Bake in a 180 degrees celsius oven for about 20 minutes. – Allow biscuits to cool for about 5 minutes and then lightly drizzle some Ouzo on top of them. – Place wax paper on your working bench and then sift 1 and 1/2 cups of confectionary sugar over the paper. Transfer the biscuits onto paper and then sift the remaining confectionary sugar on top. – Allow to stand until completely cool and then store in an airtight container.
-2 x cups olive oil
-1 x cup sugar
-1 x cup fresh orange juice
-zest of 1 orange
-1 x tablespoon vanilla sugar
-4 x tablespoons Cognac
-1 x teaspoon baking powder
-1 x teaspoon baking soda
-2 x tablespoons ground cinnamon
-1 x tablespoon ground cloves
-1 x kilos self-raising flour
-150 grams fine semolina
-chopped walnuts for garnishing
For the syrup
-3 x cups sugar
-1 x cup honey
-2.5 x cups water
-1 x cinnamon stick
– In a large bowl add sugar and oil and whisk for about 7 minutes. – In a small bowl add orange juice, Cognac, baking soda, baking powder and mix well. – Pour the juice into sugar mixture and also add orange zest, cloves, cinnamon, vanilla sugar and semolina and whisk till well combined – Slowly add in flour and mix together. – Knead the dough with your hands until the dough is soft and smooth. – Begin making melomakarona into oblong shapes and place each piece on baking paper-lined trays. – Place in 180 degrees celsius (preheated) oven and bake for 20 minutes, or until melomakarona are golden brown. – In the meantime to make the syrup add all ingredients into a saucepan and boil for 6 minutes. – When melomakarona come out of the oven, place them in cooled syrup flipping them with a slotted spoon to absorb the syrup. – Place cookies on a serving platter and sprinkle with chopped walnuts.
December is the month of the year in which we count down the days. Why is that? Because it’s the month of Christmas celebrations of course, which peaks on New Year’s Eve in anticipation of the turn of the year.
Christmas in Greece, for the most part, equates with family reunions, exchanging presents and wishes, catching up (especially in urban areas) or even introducing for the first time new members to the rest of the family, such as newborn babies! All this jolly reunion culminates around the Christmas and New Year’s Day table.
Planning the Christmas table usually starts about a week to ten days beforehand. The number of guests will determine the size of the turkey to be picked out, as well as the quantities and variety of ingredients for the appetizers, side plates, desserts and beverages. The main characteristic of planning is abundance. Here, wasted food and the carbon footprint of the Christmas feast are never a consideration. Running out of anything that is served on the table equates to embarrassment for the host.
So let’s take a look at a Christmas menu and Greek wine list that features traditional festive season recipes.
Usually, at the Christmas table, the meat of choice in Greece for the past few decades has been turkey. If the turkey is to be considered the queen of the Christmas table then of course wine should be the king. That is why the choice of wine is not to be treated lightly. Great care should be taken so that the wine chosen would not overrun the turkey’s taste, nor its flavor neutralized by it and that of the turkey’s filling. Each turkey matches a different wine, depending on the way we will prepare it and the filling we will use.
The classic grilled turkey can easily stand next to a fruity and light wine from the Nemean variety of Agiorgitiko or rosé of Agiorgitiko. If you are a friend of white wines then a barrel-fermented chardonnay will match wonderfully with the roasted turkey and will reward your taste glands.
An Agiorgitiko wine with a strong aroma of red fruits, nuts, and sweet spices is the Driopi Classic of Tselepos Estate. A very tasty wine!
If a rosé wine would be our choice to accompany our roasted turkey, this could not be anything other than the Vissinokipos of The Palyvos Estate. “Vissinokipos” translates to the garden of sour cherries and this is clearly depicted in the intense aromas of sour cherry, cherry, and strawberry. It fills the mouth with a nice sense of acidity and tannins which lasts.
For lovers of white wines, the Chardonnay of Gerovassiliou Estate will reward them generously. With the dominant aromas of cedar and butter as well as those of citrus peel, peach, pineapple, melon and white flowers filling the background, the Chardonnay of Gerovassiliou Estate poses as an excellent choice of white wine for special occasions.
If our turkey’s filling consists of dry fruits and chestnuts, then white and rosé wine should probably be excluded from our choices and we should then opt for a “soft” but at the same time rich red wine. The first that comes to mind is Merlot from Nikolou Winery. A very expressive and charming wine that offers aromas of red fruits, a discreet presence of its barrel and a sense of plenitude in the mouth.
Finally, if the turkey’s filling features minced meat inside, then we should definitely combine our bird with red wine. We would stick to the Peloponnese and specifically in Nemea; to try a very special wine from the local variety of Agiorgitiko. The “Old Vines from Papaioannou Estate” is a wine with a rich structure, it’s plentiful in aromas and taste but at the same time remains very elegant.
Alternatively, if we choose to skip over the traditional turkey for a beef fillet, then a good and safe choice would be the wines from the French variety Syrah with the characteristic aromas of sweet spices and red fruits. Greece has a variety of quality Syrah wines. An ideal wine for this occasion is the “Holy Time” of the Avantis Estate. A blend of 92% Syrah and 8% Viognier, based on the philosophy of the famous Rhone wines. It has a complex aromatic bouquet while in the mouth it is full and elegant. It would be everything you need for the Christmas fillet.
For the New Year’s table, there are more meat options for the main course. Greek tradition favours pork, which ideally matches with a rich Agiorgitiko or Cabernet Sauvignon or a dry Mavrodaphne. In the latter case, we would prefer the dry Mavrodaphne of Parparousis Estate under the label of “TAOS”. It features a unique aroma of herbs and sweet fruits that is imprinted permanently on the nose, while its excellent taste makes it a superb wine.
For those who will opt for the wild version of pork, namely wild boar, then they should look for an intense wine to accompany it with an aged Xinomavro from the area of Naoussa and more specifically, “Diaporos” of the Kir Yianni Estate. A Blend of 87% Xinomavro and 13% Syrah. A rich wine with an excellent structure where red fruits dominate while 13% Syrah offers it a spicy character.
A sweet epilogue…
Sweetness in life arises from various sources. Often so, from things that we cannot touch or even explain. A good thought, a smile, an intimate smell, a pair of eyes and a hug take us to another sweet dimension.
During the holidays, the need and the mood for sweetness become even greater and is expressed through emotions or through flavours and tastes. Setting aside the emotional aspect of sweetness, during the Christmas holidays there will usually be quite a few different kinds of desserts that will satisfy our taste receptors. Nevertheless, the classical stars of Christmas desserts in Greece and of all Greek communities that keep up with their national traditions are “melomakarona” and “kourabiedes”.
Μelomakarona are biscuits soaked in honey syrup which gives them a distinct chestnut brown colour, sprinkled with walnut crumbs and their taste resembles that of a cookie soaked in thin honey.
Kourabiedes on the other hand are a kind of butter biscuits with a more crunchy, crumbly texture on the tongue which is sprinkled with icing sugar all over.
Both melomakarona and kourabiedes appear in a modest look but if successfully prepared, they feature a more sweet taste than meets the eye.
A good combination with melomakarona would be a sweet Malagouzia and specifically the “Sweet Wishes” from the Pieria Erateini Estate, with aromas of dried fruits and honey. Kourabiedes would require a more elegant sweet wine. Samos Moschato gives away such elegant expressions and we should go for the Samos “Nectar” of the Samos Cooperative.
On New Year’s Eve the Vasilopita cake, a plain traditional cake on steroids of butter, dominates the options for a dessert, leading to a semi-sweet semi-sparkling label. The “Akakies Sparkling Rose” of Kir Yianni Estate with aromas of butter, caramel and cherry will be beautifully combined with the Vasilopita.
Finally, one of the most important Greek sweet wines was awarded multiple times with worldwide recognition and acceptance. The Vinsanto 12 y.o. of Argyros Estate with an impressive look of a dark bronze hue with considerable complexity in its aromas and flavour. The aromas that stand out are those of dried plum and raisins, chocolate, coffee and roasted nuts. It has a rich velvety texture that remains persistent all over the mouth. Its acidity impresses the taster and balances the intensity of the sweetness. It is an elegant, complex and lovely wine. It will match with syrupy sweets, chocolates or chocolate tart, nuts, or even a cigar on New Year’s Eve. Those who desire a more holistic experience, ought to combine it with a plate of intense cheeses.
I hope your holiday table is full of special flavours, love, warmth and memorable wines!
For more wonderful wine explorations, follow George on Instagram @george.winestories
Christmas is around the corner and it’s time to discover the cornucopia of amazing Greek gifts you can find online to send to your loved ones near and far.
Here we have selected the best stores and products that scream “have a happy Christmas and blissful New Year!” From cosmetics and jewellery to home décor items, foods and traditional games like tavli, you’ll find everything at these eclectic stores that showcase some of the most sophisticated varieties of Greek products.
Choose from an exciting selection:
Inspired by holidays on the Aegean, The Nomad Edit offers thoughtfully collected pieces that have us dreaming of summer vacations. Each piece invites us to the Mediterranean; colorful markets, days leisurely spent seaside and sunset dinners alfresco. An online experience that lets you take a slice of the Mediterranean home with you.
Greek Cargo brings you authentic and carefully crafted pieces, sourced for their creativity by local and overseas Greek artisans. Experience the love of Greece with unique and quality made fashion, jewellery, homewares and exclusive products including lush candles and cute kids wear that are designed by Greek Cargo.
Some of our other favourite online stores that feature a range of amazing Greek items that are shipped worldwide: Made In Greece, The Greek Source and Forget Me Not.
Hellenic Aesthetic is America’s first Greek fashion retailer offering a selection of Greece-based designers, whose thoughtfully made products reflect the beauty and vitality of Greek culture. Their aim is to make Greek-made products more accessible globally while promoting Greek craftsmanship, travel and culture.
Slippers are a big fashion item this winter, with lockdown life reminding us how essential home comfort is! Slippers are now even being worn outdoors but regardless of whether you want to keep your PJ look private or not, the Wooppers by Chryssa Adrakta are handcrafted, 100% woollen slippers with a breathable insulation that makes for are a super comfy choice.
…And then there are the foot-hugging, feel-good traditional Greek slippers, which apart from being extremely warm because they are made with pure wool, add a touch of Hellenic playfulness with their folksy designs and pompoms.
Designed to calm the mind and in some cultures used for meditation and prayer (mala beans in India and the rosary beads in the Roman Catholic religion), the komboloi comes in endless varieties. From giant komboloi that can be used as beautiful decorative items for a table to smaller renditions to carry in one’s pocket, with tassels in different colours and sizes, there’s something very calming about playing with beads. The semi-precious stones or other materials like seeds or wood are thought to go beyond a matter of aesthetic tastes and offer different qualities depending on the stone. Amber is the most famous type of bead for anxiety-relief, while amethyst is said to help create peace of mind and quartz crystal to help focus.
Food & Drink
There’s no greater pleasure than having a taste of home arrive in a beautiful box or basket to enjoy completely for yourself or share with loved ones. Elenianna has put together some lovely hampers to choose from, such as this Touch Of Greece Wicker Gift Basket overflowing with gourmet goodies.
Taste of Greece is another online store selling artfully presented, high-quality Greek food products, such as this Christmas Star hamper bringing traditional smells and flavours into your home.
Serious foodies may want to splash out on the Grecian Masterchef Gourmet Hamper by The Greek Purveyor, a box filled with a jaw-dropping array of high-end products that can be used to create Greece-inspired culinary magic.
Athens’ most famous museums are always a reliable place to seek out original, creative and elegant gifts made by Greek designers.
The Theocharakis Foundation, which hosts permanent and periodic art exhibitions, concerts, talks and gatherings, presents items in its shop that reflect its cultural spirit. We love their sculptural pieces such as Elia, Karavaki and the Lovers.
Cycladic Art Museum You’ll also find a wide and inspiring selection of things – from décor items to jewellery and artworks, from abstract and modern to classical and antiquity-inspired, at the Cycladic Museum shop. We like the very unique Cycladic figurine Xmas tree decoration.
Benaki Museum At the Benaki Museum store you’ll find an incredible variety of art, utilitarian items, decorative pieces, jewellery and more made by Greek designers in commemoration of Greece’s 200 Years since the War of Independence. There are also more Christmassy items to choose from, such as their three-dimensional Christmas tree balls made out of material and hand painted balls, ceramic pomegranates inspired by famous Greek artists and handmade origami decorations.
Christmas is always a special time of the year, no matter where you happen to be in the world. However, some places do just happen to be a little more magical than others during the festive season.
If you’re looking for an extra special spot to spend Christmas in Greece, we’ve rounded up a few winter wonderlands featuring some of the most magical decorations, twinkling lights, shining trees, and an abundance of festive cheer.
The illuminated central squares and streets in the Greek capital ring with music and cheer and all corners of the city – including hotels, boutiques, restaurants and bars– are decked with twinkling fairy lights during this time of year. Syntagma Square is the heart of the celebrations, with its wonderful Christmas tree, confectionary stalls and events organised by the City of Athens- putting the whole city into the festive spirit. The Christmas Factory at Technopolis and the Stavros Niarchos Foundation Cultural Centre are standouts for their decorations, performances, music concerts, outdoor events, charity bazaars and special Christmas sparkle.
Greece’s co-capital is pure magic this time of year with its grand buildings lit up in gold and silver and the streets smelling of wonderful aromas (coming from the bakeries offering Greek Christmas treats), as Thessaloniki is the country’s city of gastronomy after all! The traditional decorated boat takes centre stage in Aristotelous Square alongside the stunning Christmas tree. Here you will find locals gathering each night and strolling around town enjoying the festivities, as well as stopping off for some shopping, dining and drinks at all the beautifully decorated shops, restaurants and bars along the way!
A visit to Trikala at this time of year allows visitors the chance to experience the holiday fairy tale at the Mill of the Elves, the largest and most beautiful Christmas village in Greece that remains open until early January. You should also stroll in the charming alleyways of the picturesque neighbourhood of Varousi; visit Elati and the snowy Pertouli and drive to the beautiful Lake Plastira while you are at it. Definitely, a major winter highlight for the city, the Mill of Elves features various rides, children’s activities and artistic events and of course there is a Santa’s workshop and plenty of Elves spreading Christmas cheer.
At the central square in the lovely town of Drama, Santa takes up temporary residence in a village straight out of a fairytale. Oneiroupoli is a celebration in eastern Macedonia, which is organised in the city centre and Eleftheria Square. Starting in December right through to the beginning of January, visitors are able to enjoy wonderful events including Christmas concerts, theatre and dance performances; as well as sports activities, games and other special programs. This is by far home to one of Greece’s biggest and most festive Christmas Markets.
In the mountain village of Vamvakou, Laconia the holiday atmosphere kicks into high gear on December 4, with Christmas lights, festive performances, and a live concert by the talented Mariza Rizou and her band. The festivities will continue throughout December, culminating on Christmas and New Year’s Day. Located in the Peloponnese, only a few hours’ drive from Athens, Vamvakou’s idyllic mountain setting on the slopes of Mount Parnon makes it a perfect Christmas weekend destination in Greece.
Christopsomo (Christ’s Bread) is a type of traditional Christmas bread prepared all across Greece. The bread itself and the ceremonial nature of preparing it symbolizes the prosperity of each household.
By Carolina Doriti
It is typically made on Christmas Eve, but in several parts of Greece, it’s also prepared for New Year’s Day and the Epiphany (January 6).
There are many variations of this recipe in the different regions of Greece. The bread is usually large in size and round, sometimes elaborately decorated, but most commonly covered in sesame seeds and decorated with a big cross that has a shelled walnut at its center – a symbol of fertility.
The recipe I am sharing is a simple Christopsomo – a large, round loaf topped with a big dough cross, a shelled walnut and sesame seeds, no complicated or elaborate decorations in sight. This is the version that you most often see in bakeries in Athens.
To honor its symbolic importance, high-quality ingredients are used for this particular bread such as honey, rosewater, nuts, sesame and aromatic spices such as cinnamon, clove, nutmeg, anise seeds and cumin. I put anise seeds in the bread mix for extra sweetness and aroma, while the hints of cinnamon, clove and nutmeg add an extra festive flair!
Christopsomo (Christ’s Bread)
360 gr hard wheat flour (bread flour) 360 gr all-purpose white flour (or 720 gr all-purpose white flour if bread flour is available) 17 gr fresh yeast (block yeast) or sourdough starter (or 9 gr instant yeast) 10 gr salt 1-1 ½ tbsp anise seeds ¾ tbsp powdered cinnamon ½ tsp ground clove ¾ tsp ground nutmeg 1 ½ tbsp sugar 420 ml warm water 3-4 tbsp sesame seeds 1 walnut in its shell
Mix the two flours in a large bowl. With your hands shred the yeast (if using fresh yeast or sourdough starter) and add it to the flour mix. Add in the cinnamon, clove, nutmeg, anise seeds, and sugar, and mix. Make a well in the center. Gradually pour in the water and salt as you mix with your hands. Knead for about 10-15 minutes. Cover with a clean towel and allow to rest and rise for 1-1.5 hours.
Uncover and knead again to release the air. Cut 260 gr from the dough and set aside. Line a baking tray with parchment paper. With the rest of the dough shape a round loaf and place on the parchment paper. Divide the remaining 260 gr of dough into two equal pieces of 130 gr. Roll them into two long ropes of equal length and then cut their ends with a knife (see the above photo). Spray the loaf with water and place the two long ropes crosswise, attaching the end pieces of each rope at the bottom of the loaf. Spray again with water and sprinkle with sesame seeds. Allow the loaf to rise once more for 45 minutes. Place the walnut in the center and let rise again for another 45-60 minutes.
Preheat oven to 230 degrees C. Spray the bread with water to create a crispy crust. Alternatively, you can spray it with sugar water for a sweeter and glossier result. Place bread on the lowest rack and bake for 20 minutes at 230 degrees C. Bring the heat down to 200 degrees C and bake for another 25-30 minutes. Remove from the oven and allow it to cool down on a clean towel or a rack.
Melomakarona are traditional Greek Christmas spiced cookies that are moist, syrupy and extremely flavoursome.
Here is our family recipe, which not only tastes great but will leave your kitchen smelling amazing!
2 x cups olive oil
1 x cup sugar
1 x cup fresh orange juice
zest of 1 orange
1 x tablespoon vanilla sugar
4 x tablespoons Cognac
1 x teaspoon baking powder
1 x teaspoon baking soda
2 x tablespoons ground cinnamon
1 x tablespoon ground cloves
1 x kilos self-raising flour
150 grams fine semolina
chopped walnuts for garnishing
3 x cups sugar
1 x cup honey
2.5 x cups water
1 x cinnamon stick
– In a large bowl add sugar and oil and whisk for about 7 minutes.
– In a small bowl add orange juice, Cognac, baking soda, baking powder and mix well.
– Pour the juice into sugar mixture and also add orange zest, cloves, cinnamon, vanilla sugar and semolina and whisk till well combined
– Slowly add in flour and mix together.
– Knead the dough with your hands until the dough is soft and smooth.
– Begin making melomakarona into oblong shapes and place each piece on baking paper-lined trays.
– Place in 180 degrees celsius (preheated) oven and bake for 20 minutes, or until melomakarona are golden brown.
– In the meantime to make the syrup add all ingredients into a saucepan and boil for 6 minutes.
– When melomakarona come out of the oven, place them in cooled syrup flipping them with a slotted spoon to absorb the syrup.
– Place cookies on a serving platter and sprinkle with chopped walnuts.
Throughout the festive season there are many beautiful Christmas traditions that are celebrated in all across Greece.
The most popular ones are the decoration of the Christmas boat, the Kalenda (Greek Christmas carols), Vasilopita, and smashing the pomegranate. And of course all the Greek Christmas treats, which every household prepares during the holiday period.
While today Greeks have embraced much of the modern traditions, in the Eastern Orthodox tradition, the Saint most associated with the giving of gifts around Christmas is not Saint Nicholas, but Saint Basil the Great. His feast day is celebrated on January 1st and on this day children in Greece receive presents.
Decorating a Christmas Boat
Greece is surrounding by the Mediterranean Sea and traditionally the main symbol of Christmas is the “Karavaki”. This Greek Christmas tradition is mostly found on islands and seaside regions, however you will also see it displayed in the main centre of Athens at Syntagma Square and in Thessaloniki. The boat is a symbol for the Christmas and New Year period not only because Greece is surrounded by the sea but because it represents travelling into a new direction blessed by the birth of Christ.
Greek Christmas carols are the songs that are sung on the morning of Christmas Eve (24th December), the morning of New year’s Eve (31st December) and the morning of the Eve of Epiphany (5th of January). The tradition is that these days children in groups go from house to house ringing doorbells and asking ‘Na Ta Poume?’ (Shall We Sing?) They sing the carols accompanied by a metal triangle and sometimes drumsand they are given a small amount of money by the residents of each house. The lyrics of Greek Christmas carols wish people prosperity and luck.
This is a traditional Greek cake served at midnight on New Year’s Eve to celebrate the life of Saint Basil. A coin is inserted in the cake and when cut the person who finds the coin is said to be granted luck for the rest of the year. According to Greek Christmas traditions every year after midnight on New Year’s Eve the householder cuts the cake in pieces. The first piece cut is for Christ, the second for Virgin Mary and the third for the house. Then the rest of the cake is cut in pieces for the members of the family by order of age.
Smashing a Pomegranate
Pomegranate has been a symbol of fortune, fertility and prosperity in Greece and Greek mythology for thousands of years. During Christmas holidays you will see pomegranates displayed as Christmas decorations and hanging on the doors of homes. According to Greek Christmas traditions, on New Year’s Eve just after midnight the householder stands outside the door and breaks a pomegranate by throwing it on the doorstep. The seeds of the fruit spread on the floor mean happiness and health to the family.
Pork is the main dish for a Greek Christmas feast, because traditionally in the weeks leading up to the holiday the slaughter of pigs took place. Turkey with stuffing is a western culinary Christmas tradition that has been implemented by Greeks in only the last 40-50 years at most. Traditional Christmas dishes include Lahanodolmades (cabbage dolmades) made with rice, mince, and avgolemono (egg lemon sauce). Other kinds of meat, all kinds of handmade pites (pies) are also traditional meals for Christmas day.
Spiced wine or raki with honey is served over the holidays, and every Greek house has two Christmas cookies- Kourabiedes, which are almond biscuits covered in icing sugar; and Melomakarona, a walnut biscuit topped with honey.
Kourabiedes are a traditional Greek Christmas biscuit packed with roasted almonds, fresh butter and garnished with layers of icing sugar.
There are many variations and our delicious family recipe features lightly toasted almonds and a splash of Ouzo! The measurements below make around 60 biscuits and can be placed in airtight containers to retain their freshness for a few weeks.
– 500 x grams unsalted butter
– 1 x kilo self-raising flour
– 200 x grams caster sugar
– 2 x egg yolks and 1 egg white
– 1 x cup olive oil
– 3/4 x cup of Ouzo
– 200 x grams chopped almonds
– 1 x teaspoon baking powder
– 3 x cups confectionary sugar for dusting
– Spread chopped almonds on baking paper and place on a baking tray. Toast in the oven for about 10 minutes in a 150 degrees celsius oven or till lightly browned.
– Add butter to a small saucepan and melt over low heat.
– In a large bowl add melted butter with caster sugar and use mixmaster to mix until light and fluffy. Gradually add 1/2 cup of ouzo, olive oil, egg white, yolks and toasted almonds and mix all together for about 5 minutes on high speed.
– In another bowl, combine flour and baking powder. Slowly add flour mixture to butter mixture and blend until smooth.
– Roll about 2 tablespoons of dough into small balls and then start forming them into a crescent shape.
– Line baking trays with baking paper and place the biscuits on paper. Bake in a 180 degrees celsius oven for about 20 minutes.
– Allow biscuits to cool for about 5 minutes and then lightly drizzle some Ouzo on top of them.
– Place wax paper on your working bench and then sift 1 and 1/2 cups of confectionary sugar over the paper. Transfer the biscuits onto paper and then sift the remaining confectionary sugar on top.
– Allow to stand until completely cool and then store in an airtight container.