Kourabiedes (Greek Almond Shortbread)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   In a large bowl, cream together the softened unsalted butter and the cookie dough powdered sugar until light and fluffy.

   Ca. 5 min.

   Kokkens note: Ensure butter is at room temperature for best creaming results.

3. 3

   Beat in the egg yolk, vanilla extract, and brandy (if using) until well combined.

   Ca. 2 min.

4. 4

   In a separate bowl, whisk together the all-purpose flour, baking powder, and ground almonds.

   Ca. 1 min.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

   Ca. 3 min.

6. 6

   Scoop out small portions of dough and shape them into crescent moons or small round balls. Place them onto the prepared baking sheet.

   Ca. 10 min.

   Kokkens note: The cookies will spread slightly, so leave some space between them.

7. 7

   Bake for 15-20 minutes, or until the edges are lightly golden and the cookies are set but still pale.

   Ca. 20 min.

   Kokkens note: Do not let them brown too much; they should remain light in color.

8. 8

   While the cookies are still warm, lightly spray or sprinkle them with rose water (if using).

   Ca. 1 min.

   Kokkens note: This step enhances the aroma and helps the powdered sugar adhere.

9. 9

   Generously dust the warm cookies with the dusting powdered sugar. You can do this by placing them in a bowl with the sugar and gently tossing, or by sifting sugar over them.

   Ca. 3 min.

   Kokkens note: For best results, dust them twice: once while warm and again when fully cooled.

10. 10

    Allow the kourabiedes to cool completely on a wire rack before serving.