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.
<<
Back to the Recipes Page
