Kourabiedes (Almond Cookies)
These cookies are traditionally served at Christmas, but they are great any time.
Serves: 20Hands-on: 35 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- 1 1⁄2 cups unsalted butter, clarified, at room temperature
- 2 cups confectioners’ sugar, divided
- 1 large egg yolk
- 2 Tbsp. brandy
- 1 1⁄2 tsp. baking powder
- 1 tsp. vanilla extract
- 2 3⁄4 cups all-purpose flour, sifted
- 1 cup roasted almonds, chopped
- In a large bowl, cream the butter and 1⁄2 cup of sugar. Add the egg and continue to beat the mixture for 2 minutes. In a small bowl, combine the brandy and baking powder, stirring until the baking powder is absorbed. Add the brandy mixture and the vanilla to the egg mixture, and continue to beat until the ingredients are combined.
- Using a large wooden spoon, slowly add the flour to the egg mixture to create dough. Add the almonds, and knead the dough to incorporate all the flour and almonds.
- Preheat the oven to 350°F. Divide the dough into forty pieces. Take each piece, roll it into a ball, and then form it into a crescent shape. Place the formed cookie on a baking sheet lined with parchment paper. Repeat the process with the remaining dough.
- Bake the cookies in batches on the middle rack of the oven for 25 minutes. Put the remaining sugar in a medium bowl. Allow the cookies to cool for 5 minutes or until they are cool enough to handle. Add the cookies, one at a time, to the confectioners’ sugar to coat them. Let the cookies cool completely.
- Sprinkle additional confectioners’ sugar over the cookies before serving. Store the cookies in a sealed container.