Kourabiedes Recipe
Ingredients
| Butter | 1/2 pound | |
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Brandy | 2 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
| Blanched almonds | 1/2 Cup (16 tbs), finely chopped | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Whole Cloves | 36 | |
| Confectioners' sugar for dusting | ||
Directions
Cream the butter.
Gradually add the sugar and beat until fluffy.
Add the egg yolk, brandy, and vanilla; beat again until very light.
Stir in the almonds.
Sift the flour with the baking powder.
Blend into the creamed mixture, mixing by hand to form a soft, smooth dough.
Chill the dough 30 minutes, or until it can be handled easily.
Shape level tablespoonfuls of the dough into small oval cakes (like an almond).
Place 1 inch apart on an un-greased baking sheet.
Insert a whole clove in the center of each.
Bake in a 325° oven for 25 to 30 minutes, or until sandy colored, not brown.
Cool on a rack.
For serving, arrange the cookies on a platter in layers, dusting each layer generously with sifted confectioners' sugar.
Gradually add the sugar and beat until fluffy.
Add the egg yolk, brandy, and vanilla; beat again until very light.
Stir in the almonds.
Sift the flour with the baking powder.
Blend into the creamed mixture, mixing by hand to form a soft, smooth dough.
Chill the dough 30 minutes, or until it can be handled easily.
Shape level tablespoonfuls of the dough into small oval cakes (like an almond).
Place 1 inch apart on an un-greased baking sheet.
Insert a whole clove in the center of each.
Bake in a 325° oven for 25 to 30 minutes, or until sandy colored, not brown.
Cool on a rack.
For serving, arrange the cookies on a platter in layers, dusting each layer generously with sifted confectioners' sugar.
Chef
