Kourabiedes

Kourabiedes

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Ingredients

• 1 lb butter, unsalted at room temperature
• ¾ cup icing sugar
• ¼ tsp salt
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 4-5 cups flour
• 1 cup sliced almonds, toasted
• Rosewater (optional)

Instructions

• Preheat the oven to 375 F.
• Whip the butter and icing sugar together in a stand mixer with the whisk attachment for 20-30 minutes. 
• While the butter and icing sugar are in the mixer, toast the almonds by putting 1 cup of sliced/slivered almonds in a pan over high heat.
• Continuously stir the almonds and make sure each side gets golden brown then remove from heat and set aside.
• Once the butter and sugar mixture is white, airy, and fluffy, turn the mixer off and remove the whisk attachment. 
• Add the dough hook or paddle attachment and add the salt, egg and egg yolk, and vanilla and mix until combined.
• Add 2 cups of flour, mixing as you go, then add the rest of the flour ½ cup at a time until the dough is soft, but pulls away from the sides of the bowl.
• Once the dough is ready, fold in the almonds.
• Prepare 2 large baking trays with a sheet of parchment paper and roll the dough into small walnut sized balls and place them 1 inch apart on the baking sheet. 
• Add a thumbprint to slightly press each ball down.
• Sprinkle the pan full of cookies with rosewater, then place them in the oven for 15-20 minutes on the middle rack.
• While one sheet is baking, prepare the next sheet by repeating the same steps.
• When the cookies are slightly golden brown, remove them from the oven and immediately top them with a heaping pile of icing sugar.
• Let them cool, then place them on a platter and enjoy!

Course: Dessert

Did you make this recipe?

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