Description
Kourabiedes are delicious, melt-in-your-mouth butter almond cookies and a staple in Greek households during Christmas time.
Ingredients
- 1 pound Butter (4 Sticks), Room Temperature
- ½ cups Powdered Sugar
- 1 Egg Yolk
- 1 Tablespoon Brandy
- 1 teaspoon Vanilla
- 5 cups Flour
- 1 teaspoon Baking Powder
- 1 cup Slivered Almonds, Lightly Roasted
- FOR DUSTING:
- 6 cups To 7 Cups Powdered Sugar, Or More As Needed (I Usually Use A Whole 2 Lb. Bag)
Preparation
Preheat oven to 350ºF. Line baking sheets with parchment paper.
Add butter and powdered sugar to bowl of electric mixer. Beat on medium speed until very light and fluffy, about 10–15 minutes. Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture. Add roasted almonds and beat until mixed in.
Roll dough into tablespoon-size balls, or roll out dough and cut into crescents, stars, or whatever shape you like. Place cookies on prepared baking pan and bake 20 minutes, rotating pan halfway through baking.
For dusting, evenly spread about half of the powdered sugar in a large deep baking pan. Once cookies are out of the oven, carefully place each cookie in powdered-sugar-lined pan. Cover cookies with remaining powdered sugar.
Cool completely and transfer to serving platter. Enjoy!
