Fay's kourabiedes
Ingredients
500g unsalted butter, at room temperature
100g icing sugar
2 egg yolks
1 egg
1 teaspoon vanilla extract
1tsp of baking powder
230g almond meal
100g of chopped roasted blanched almonds
1kg self rising flour
60g of brandy
For dusting
Vanilla sugar
Extra confectioners´ sugar, for coating
Some rose water
In a large bowl, beat butter and sugar until creamy and smooth. Add the egg yolks slowly one at a time and add the egg mix well then add almond meal and beat well. Add the vanilla extract the brandy and baking powder.
Slowly add the flower, 1 cup at a time and then the chopped almonds. Mix just until it becomes a soft dough
Gather into a ball, wrap in plastic and refrigerate at least half hour.
Preheat oven to 80*
Line a baking tray with parchment paper.
Roll portions of cold dough between your palms to form balls. Or use a cookie cuter Place 1-inch apart on lined baking tray.
Bake for 20 to 30 minutes, until they are a bit golden and cracked. Using a spray bottle spray the kourabiedes with rose water and while got roll in some extra confectioners´sugar mixed with the vanilla sugar to coat.
These cookies freeze well unbaked. When you need them, just line them up on a parchment-lined or greased baking tray, thaw, and bake.
Yields 3 to 4 dozens, depending on the size
