300gr. fresh butter (traditionally sheep’s or goats’ milk butter)
110gr. icing sugar
½ tsp baking powder
vanilla seed or extract
25gr. Rum or brandy
125gr. almonds (optional)
icing sugar for dusting
Beat the butter with the icing sugar until pale and creamy (the more you beat it, the crunchier and fluffier your Kourabiedes will be – could take 20 minutes!).
Add the flour, the baking powder, the vanilla seed, the rum and beat until combined.
Dry the almonds in the oven at 160°C for 15 minutes and crack them in large pieces with the help of a towel and a rolling pin.
Add them into the mixture.
Roll tablespoons of the mixture into balls and place them on parchment-paper-layered trays.
Bake in preheated oven for 20-25 minutes at 160°C until light golden and set aside to cool completely. Roll them into icing sugar, place them on a plate or a cake stand and dust generously with more icing sugar.
Recipe by: S. Parliaros