Cooker’s Pot

You’ll Need:

- 16 fl. oz. (450 ml.) olive oil
- 4 oz. (125g) sugar
- 1 whole egg and 1 yolk
- 1 tbsp. ground cinnamon
- 4 tbsps brandy
- 4 oz. (125g) almonds, roasted and coarsely ground
- 1 lb. (450g) flour
- icing suagar for coating

Procedure:

1. Pour the olive oil into a large bowl and beat in the sugar
2. Add the eggs, almonds, cinnamon, almonds and brandy and beat again
3. Carefully add the flour until the dough is a soft consistency that will not stick to your hands
4. Divide the dough into pieces the size of a walnut and shape kourambiethes into rounds, oblongs and ovals
5. Place on an oiled baking sheet and bake in a pre-heated oven at 350F, Gas Mark 4, 180C for 15-20 minutes
6. Allow to cool a little then sift icing sugar over them, covering them completely

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