Kourabiedes are almond butter cookies, and they are delicious! After they are baked, they are dusted (heavily) with confectioners’ sugar. They are very similar to Italian wedding cookies and melt in your mouth scrumptious!!
- 2 cups unsalted butter (453 grams), room temperature
- 1 cup (140 grams) confectioners’ sugar
- 1 egg yolk
- 1 tablespoon brandy
- 1 tablespoon pure vanilla extract
- 1 cup (135 gram) slivered almonds, lightly roasted and cooled*
- 4 1/2 – 5 cups (600-680 grams) all-purpose flour
- 1 tsp baking powder
- orange blossom water
- 5-6 cups confectioners’ sugar for dusting
*How to roast slivered almonds~
- Add the slivered almonds in a single layer to a dry skillet pan on the stovetop.
- Heat over medium heat.
- Once you smell the nuts toasting, toss the nuts to turn them over, and shake to flatten them into a single layer.
- Continue tossing and shaking until all sides of the almonds are golden brown, approximately 3 minutes.
- Remove from heat, and pour the almonds into a bowl to cool.
Tip: Keep an eye on the stove when toasting almonds. Due to their aromatic oils, they can go from nicely toasted to burnt in a split second.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Add the butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).
Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Add roasted almonds, beat until mixed in.
Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.
Roll the dough into 2 tablespoon-size balls.
Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan. Then, carefully place each cookie in powdered sugar lined pan. Sprinkle cookies with remaining powdered sugar.
Cool completely and transfer to serving platter.
I hope you make these yummy confections, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!!
Recipe inspired by: Angelina @bakedambrosia