Kourabiedes from Roumeli

Beat the butter with the sugar by hand until it creams (the butter should be at room temperature). 

Add the yolks. 

Dissolve the baking soda and baking powder in the ouzo and add it to the dough, kneading. 

Add the flour gradually (it won't take all the flour) until you have a pliable dough (not very hard). 

Add the almonds.

Roll out the dough by hand like a sheet (one finger thick) and cut using either a glass or cookie cutters. 

Bake at 170°C for 30-40 minutes.

While they are still hot sprinkle with the flower water. 

Dust with icing sugar.