1 c Sweet butter
1/2 c Powdered sugar
1 Egg yolk
2 tb Brandy or Cognac, (optional)
1 ts Almond extract
1 ts Vanilla extract
1 ts Baking powder
2 1/4 c Sifted cake flour; (or more)
3/4 c Ground almonds; toasted
1 lb Powdered sugar; sifted
In electric mixing bowl, whip the
sweet butter until it is fluffy and white. Continuing to beat on
medium speed, gradually add the 1/2 cup powdered sugar, egg yolk,
and flavorings.
Meanwhile, sift the baking powder
with the flour and gradually add to the batter, mixing by hand and
working the flour thoroughly into the mixture before adding more.
Mix in ground almonds. Knead until a soft, buttery dough is formed
that will stay together when a little is rolled in the palms of
your hands.
Break off pieces slightly larger
than a walnut, then roll into balls, half-moons, or S-curves. Place
on cookie sheets allowing an inch between each. Bake on the center
rack of a 350-degree oven for 12 to 15 minutes or until golden colored,
not chestnut.
Remove from the oven and cool a bit,
then carefully lift each kourabiede cookie and place on a generous
layer of sifted powdered sugar. Immediately sift more powdered sugar
over to cover Kourabiedes.
Allow to cool for 10 to 15 minutes
before lifting and rolling to be sure they are evenly coated. May
be served in individual fluted paper cups.
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