these Greek biscuits are baked during Easter and Christmas and Ive already made two batches - both to be given away to family & friends this week.
They are SO delicious they'd be perfect anytime of the year - store in an airtight container and sprinkle with icing sugar (and love) too serve.
....coffee & biscuit time anyone?
Some use walnuts but I prefer toasted almonds and I always add a a splash of fragrant rosewater instead of brandy or ouzo.
This year I tried the recipe from Gourmet Traveller magazine, one of my favourite food mags
...travel + food, what else do we need?
you can see the recipe on their website here
Top image Ben Dearnley for Gourmet Traveller
Bottom image by me