- 1 cup unsalted butter
- 1 cup icing sugar
- 1 egg yolk
- 1 tablespoon Metaxa cognac
- 3 cups flour
- ½ teaspoon baking powder
- 3.5 cups icing sugar
- ½ cup almonds (optional)
- 1 baking tray
- 1 flour sieve
- 1 hand or stand mixer
Beat the butter and sugar in a foam.
Incorporate the egg and the cognac and then very slowly the sifted flour with the baking powder.
Work until the dough is smooth.
If it is not firm enough, add flour.
Shape into dumplings the size of an egg or in the shape of croissants or even small pears whose tail you will simulate with a clove.
Place them on a lightly greased baking sheet.
Bake in a medium oven for about 20 minutes. While they are hot, sift the kourabiedes with icing sugar.
Proportions for around 40 kourabiedes.
You can also add 1/2 cup flaked or powdered almonds to the dough to make almond kourabiedes.
Happy Holidays !