Ingredients

  • 250 g butter (at room temperature)
  • 80 g powdered sugar
  • 1 egg yolk
  • 1 packet vanilla
  • 30 ml cognac or rose water
  • 250–300 g all-purpose flour
  • 80–100 g roasted & coarsely chopped almonds
  • Powdered sugar for dusting

 

Instructions

  1. Beat the butter with the powdered sugar in a mixer for 10–15 minutes, until very pale and fluffy.
  2. Add the egg yolk, vanilla, and cognac and beat a little longer.
  3. Add the almonds and gently mix.
  4. Gradually add the flour until you get a soft dough that does not stick.
  5. Shape into crescents or small balls and place them on a baking tray lined with parchment paper.
  6. Bake in a preheated oven at 170°C for 20–25 minutes, until they remain light in color.
  7. Let them cool slightly, then dip or dust them with powdered sugar.

 

Tips for success

  • The longer you beat the butter, the fluffier they will be.
  • Do not overbake — kourabiedes should be white, not golden.
  • For extra aroma, you can replace the cognac with orange blossom water.