Kourabiedes (Almond Shortbread)
Buttery crumbly almond cookies buried in clouds of icing sugar, fragrant with vanilla.
6 ingredients
5 steps
Ingredients
- 1250g unsalted butter (room temperature)
- 2100g icing sugar (plus extra to coat)
- 31 egg yolk, 1 tsp vanilla
- 41 tbsp rose water or brandy
- 5100g blanched almonds (toasted, roughly chopped)
- 6350g plain flour, ½ tsp baking powder
Instructions
- 1Beat butter and icing sugar until very pale and fluffy. Beat in egg yolk, vanilla and rose water/brandy.
- 2Fold in almonds, flour and baking powder; mix to a soft dough.
- 3Shape into crescents, rounds or small logs. Arrange on lined baking trays; bake at 160°C for 20–25 minutes until just beginning to colour.
- 4Cool completely on the tray.
- 5Sift a thick layer of icing sugar over the top, turn carefully and sift again so they are completely buried in white sugar. Store in an airtight tin.