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Kourabiedes With Almond

Global.Potpourri's picture
Ingredients
  Unsalted butter 1 Cup (16 tbs) (At Room Temperature)
  Egg yolks 2
  Granulated sugar 1 Tablespoon
  Chopped blanched almonds 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Whole cloves 4
  Rose water 1 Tablespoon
  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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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