Kourabiedes

By foodiva

Ingredients

• 2 1/2 cups or 500 grams of butter, room temperature
• 3 cups or 400 grams unsalted almonds, roasted
• 1/2 cup sugar
• 3 egg yolks
• 1 tbsp cinnamon
• 4 cups or 480 grams of flour
• 1/2 cup cognac or brandy
• 3 cups or 375 grams confectioner's/powdered sugar

Details

Servings 50
Preparation time 45mins
Cooking time 75mins
Adapted from thegreekglutton.com

Preparation

Step 1

Directions
Roast the almonds if necessary (see notes)
Preheat the oven to 300 F (150 C) (or reduce from 350 to 300 if you roasted your almonds)
Pulverize/crush the almonds into pieces. I don't like big pieces of almond in my cookies, so I pulverized the almonds into very tiny pieces in a food processor. If you don't have a food processor, you can place the almonds in a plastic bag and hit them with a mallet, rolling pin, or back of a spoon. If you don't have a food processor I suggest buying almonds that are already in pieces to make things easier
Beat together the butter, egg yolks, and sugar
Add the cognac (or brandy), cinnamon and almonds
Add the flour one cup at a time and mix everything together
If the dough is too sticky add a little flour and if it is too stiff add a little water
Place the dough on a floured surface and knead for 1-2 minutes
Roll it into balls, crescents, or other shapes and place on a cookie sheet
Bake the cookies for 25-30 minutes, checking to make sure they do not burn
Place the baked cookies on a plate
Take the confectioner's/powdered sugar one cup at a time and place in a sifter and dust the cookies until the tops are completely covered. You really can't have enough sugar here so dust generously!
Place the rest of the confectioner's/powdered sugar in a bowl and roll each cookie around until its entire surface is completely covered
Enjoy!

Directions