Kourabiedes
Ingredients
- 250 g butter, softened
- 100 g powdered sugar, plus extra for coating
- 1 egg yolk
- 1 tbsp brandy
- 1 tsp vanilla extract, a few drops orange blossom water, optional
- 400 g flour
- 1/2 tsp baking powder
- pinch of salt
- 80 g slivered almonds, lightly toasted
Kourabiedes are rich, tender Greek shortbread cookies, made from a generous amount of butter beaten long and well to build a light, melt-in-the-mouth texture, studded with slivered almonds and often scented with a splash of brandy and orange blossom water. Shaped into crescents or rounds and baked until just set, they're rolled while still warm in a thick coat of powdered sugar.
Method
Beat the softened butter with powdered sugar for several minutes until very light and fluffy.
Beat in the egg yolk, then the brandy, vanilla and orange blossom water if using.
Combine the flour, baking powder and salt, and gradually mix into the butter mixture.
Fold in the toasted slivered almonds.
Shape the dough into small crescents or balls and place on a lined tray.
Bake at around 170°C (340°F) for 20-25 minutes, until just set and very lightly golden on the bottom.
While still warm, roll each cookie generously in powdered sugar.
Let cool, then dust with a second, heavy coat of powdered sugar.
