Try this delicious cake recipe:
Using a mixer, cream together confectioners’ sugar, butter, salt, egg yolks and ouzo until pale in color. Add almond kernels and flour and fold in briefly. Divide the dough in half and form 2 rolls about 35 cm long on flour, wrap in plastic wrap and rest in the refrigerator for at least 2 hours. Cut the rolls diagonally into pieces about 2 cm wide. Place them 3 cm apart on a baking tray covered with parchment paper and bake.
Baking: 125 °C middle rack / 100 °C convection oven Baking time: about half an hour
The pastry should keep the light color. Pour rose water into a baking dish. Mix sugar and powdered sugar on a plate. Dip the finished pastry briefly in rose water, then roll it in the sugar mixture. Dust the cookies with powdered sugar just before serving. Tinned and kept cool, this crumbly pastry will keep for 4 weeks.
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