Kourabiedes With Almond Recipe
Ingredients
| Unsalted butter | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Granulated Sugar | 1 Tablespoon | |
| Blanched almonds | 1 Cup (16 tbs), coarsely chopped | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Whole cloves Rosewater | ||
| Confectioner’s sugar | 2 Pound | |
Directions
Beat butter until white in an electric mixer (about 10 minutes).
Add egg yolks and sugar; beat well.
Add chopped almonds and mix well.
Blend flour and baking powder and mix in until blended.
Taking a small amount of dough, roll it between palms, shaping it into a ball.
Continue until all dough has been used.
Or, roll dough into a round log, about 1 inch in diameter; cut diagonally into 1-inch slices.
Press a clove into center of each cookie.
Bake at 350°F 20 minutes.
Remove from oven and sprinkle lightly with rosewater.
Immediately sift confectioners' sugar over them, covering the tops and sides.
Cool for 1 hour.
Using a spatula or fork, lift the cookies, being careful not to disturb the sugar, and place them in medium-size paper cupcake cups.
Store cookies at least a day before serving.
Add egg yolks and sugar; beat well.
Add chopped almonds and mix well.
Blend flour and baking powder and mix in until blended.
Taking a small amount of dough, roll it between palms, shaping it into a ball.
Continue until all dough has been used.
Or, roll dough into a round log, about 1 inch in diameter; cut diagonally into 1-inch slices.
Press a clove into center of each cookie.
Bake at 350°F 20 minutes.
Remove from oven and sprinkle lightly with rosewater.
Immediately sift confectioners' sugar over them, covering the tops and sides.
Cool for 1 hour.
Using a spatula or fork, lift the cookies, being careful not to disturb the sugar, and place them in medium-size paper cupcake cups.
Store cookies at least a day before serving.
Chef
