Greek
Kourabiedes
Buttery almond shortbread scented with brandy and rosewater, buried in a snowy coating of powdered sugar.
24 servings · 35 minutes prep · 22 minutes cook
Ingredients
Main
- 1 1/2 cups blanched almonds, toasted and chopped
- 1 lb unsalted butter, softened
- 1 cup powdered sugar, plus 3 cups for coating
- 1 large egg yolk
- 2 tbsp brandy
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 4 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp rosewater or orange blossom water
Directions
Method
- Beat the unsalted butter with 1 cup powdered sugar until very pale and fluffy, 8-10 minutes.
- Beat in the egg yolk, brandy, vanilla extract, and almond extract.
- Mix the all-purpose flour, baking powder, and kosher salt. Fold into the butter mixture with the blanched almonds just until a soft dough forms.
- Chill for 30 minutes. Heat the oven to {{temperature:350°F}}.
- Shape into crescents or thick rounds and bake on parchment-lined sheet pans until set and barely golden underneath, 18-22 minutes.
- Cool for 5 minutes, mist or brush lightly with the rosewater or orange blossom water, and bury the warm cookies in the remaining powdered sugar.
- Cool completely and coat again heavily with powdered sugar.
