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INGREDIENTS:
• 250g butter cold
• 150g almonds, roughly chopped
• 50g almonds (whole) or almond raw
• 75g icing sugar
• 1 tbsp rose water
• 1/2 tsp vanilla extract
• 1 tbsp baking powder
• a pinch of salt
• 400g all-purpose (plain) flour
• lots of icing sugar for powdering
INSTRUCTIONS:
• Preheat the oven to 200C and start by roasting the almonds. Place the roughly chopped almonds (150g) on a baking tray and sprinkle with some water. Bake them for 7-8 minutes.Set aside or put in the fridge to cool.
• In a blender, add the raw almonds (50g) or the pistachios and blend, until powdered. Set aside.
• In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
• Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. t is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture.
• Preheat the oven to 170C. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes.
• Roll 1 tbsp of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next tray.
• Place the baking trays with the kourabiedes in second and fourth rack of the oven. Bake for approx. 15-20 minutes, until they have a very faint golden tint and are cooked through. Be careful not to overbake them.
•Spray the kourabiedes with rosewater and sift with icing sugar.
Enjoy!
