Kourabiedes (Greek Almond Shortbread Cookies)

Kourabiedes are delicate Greek butter cookies studded with toasted almonds and buried under a snowy drift of powdered sugar. Traditionally baked for Christmas and other celebrations, they melt in the mouth and pair perfectly with a strong coffee.

Ingredients

• 1 cup unsalted butter, softened
• 1/3 cup powdered sugar, plus 1 1/2 cups for dusting
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons brandy (optional)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup almonds, toasted and roughly chopped

Instructions

1. Cream butter
   Beat the butter with 1/3 cup powdered sugar until pale and fluffy, about 5 minutes.
2. Add wet ingredients
   Beat in the egg yolk, vanilla, and brandy if using.
3. Add dry ingredients
   Mix in the flour and baking powder until just combined, then fold in the toasted almonds.
4. Shape
   Preheat the oven to 350°F (175°C). Roll tablespoons of dough into crescents or balls and place on a lined baking sheet.
5. Bake
   Bake for 15-18 minutes until set but not browned.
6. Coat in sugar
   While still warm, roll each cookie in the remaining powdered sugar. Let cool, then dust with a second coat of sugar.