Kourabiedes / Almond Christmas cookies

Greek Almond Christmas cookies

Ingredients

• 300 gr. butter
• 120 gr. peeled almonds
• ½ teaspoon baking powder
• 1 pinch vanilla
• 110 gr. powdered sugar & extra for topping your kourabiedes
• 25 gr. black rum or brandy
• 600 gr. all purpose flour

Directions

1. Spread the almonds in a pan and bake at 160 ° C in a preheated oven for 8 minutes, until browned,let them cool down, cut into small pieces.
2. Beat the butter with the powdered sugar in the mixer at high speed for about 20 minutes. (The more we beat the butter it, the better the dough will become. This is the secret to chocolate cakes).
3. Then, gradually add the flour, baking powder and vanilla and continue beating at a lower speed. Finally add the almonds and rum.
4. We shape round cookies with a diameter of 3 cm and we press them lightly with our finger on the top. Put them on a plate, on greaseproof paper, and bake them in a preheated oven at 170 ° C for 20-30 minutes, depending on the size we made them.
5. Take them out of the oven, and after they cool well, put them in a pan full of icing sugar.
6. Turn them to cover well and transfer them to a plate, where we serve them in a pyramid, sprinkling each row we put with extra powdered sugar.