Recipe courtesy of Anastasia Kallergis and Myrna Sloan
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55 min
35 min
20 min


Final Touches:


Preheat oven to 350 degrees F.

Grease a large baking sheet lightly with butter or cooking spray.

Fry or bake slivered almonds until a light golden brown.

Beat butter in blender or with a hand mixer on high for 20 to 30 minutes until white, light and creamy. Add the egg and yolks one at a time mixing well to incorporate.

Add 1 cup powdered sugar, vanilla, optional gum powder, rose water, ouzo and then almonds.

Next sift together baking powder and flour. Slowly add to mixture,

The final dough should be soft and easy to work with. So now form them into small balls -- about a fist-full. Form like dumplings and imprint thumb on all sides of the cookie.

Bake for 10 to 20 minutes until light golden brown. Immediately splash with hand a mixture of 1/4 cup water and 1/2 cup rose water.

Finally, place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated.

Then say, "Hopa" and enjoy with friends and family!!!

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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