Kourabiedes - Almond Butter Christmas Cookies

INGREDIENTS

200g roasted almonds, coarsely chopped

500g butter, at room temperature

220g icing sugar

1 teaspoon rosewater

4 teaspoons Cyprus brandy

4 egg yolks

1 teaspoon vanilla sugar or vanilla bean paste

900g plain flour

1 teaspoon baking powder

4 tablespoons cornflour

1 teaspoon ground cinnamon

½ teaspoon ground mastixa

½ teaspoon of salt

300g icing sugar for dusting

METHOD

Roast almonds in a preheated oven at 160C for 10-15 minutes until they start to smell nutty and are lightly golden. Careful not to burn them otherwise they’ll taste bitter. Leave to cool completely before chopping them into chunks. 

Beat the butter in a standing mixer or with an electric whisk until creamy.

Sift the icing sugar and beat on high speed until white and fluffy.

Add in the rosewater, brandy and egg yolks and combine.

Sift in the flour, baking powder, cornflour, vanilla sugar, salt, cinnamon and mastic and mix until combined.

Add the almonds and combine.

Shape about a tablespoon into rounds and place onto a baking tray with baking paper.

Place the tray in the fridge for about 10-15 minutes until firm before baking in a preheated oven at 180C. Reduce to 160C once you add your kourabiedes in.

Bake for 20-25 minutes until lightly golden.

Leave to cool overnight. 

Coat with sifted icing sugar in a bowl, place on a serving dish and enjoy.

Makes about 50