Kourabiedes are delicious melt-in-your-mouth buttery almond cookies and a staple in Greek homes during Christmas time.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 pound Butter (4 sticks), room temperature
- ½ cups Granulated sugar
- 1 Egg yolk
- 1 tbsp Brandy
- 1 teaspoon Vanilla
- 5 cups Flour
- 1 teaspoon baking powder
- 1 cup Slivered almonds, lightly toasted
- FOR DUSTING:
- 6 cups 7 cups powdered sugar, or more as needed (I usually use a whole 2 pound bag)
Preparation
Preheat the oven to 350ºF. Line baking sheets with parchment paper.
Add the butter and powdered sugar to the bowl of an electric mixer. Beat on medium speed until very light and fluffy, about 10 to 15 minutes. Add the egg yolk, cognac and vanilla. Beat until well incorporated.
Sift the flour and baking powder into a large bowl. Gradually add the flour to the butter mixture. Add the toasted almonds and beat until combined.
Roll the dough into tablespoon-sized balls, or roll out the dough and cut it into crescents, stars, or any other shape you like. Place the cookies on the prepared pan and bake for 20 minutes, rotating the pan halfway through baking.
To dust, spread about half the powdered sugar evenly in a large, deep baking dish. Once the cookies are out of the oven, carefully place each cookie in a mold lined with powdered sugar. Cover the cookies with the remaining powdered sugar.
Cool completely and transfer to a serving platter. Enjoy!
