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Kourabiethes
Kourabiethes
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Total Time:
50 minutes
Popular Easter shortbread cookies that are light and melt-in-your-mouth, perfect with coffee.
Ingredients:
  • 75 g blanched almonds or walnuts
  • 250 g unsalted butter (at room temperature)
  • 125 g icing sugar plus extra for dusting
  • 2 tablespoons brandy
  • 1 large free-range egg yolk
  • 300 g plain flour
  • ½ teaspoon baking powder
  • 1 splash of orange blossom water
Instructions:
  • Preheat the oven to 160ºC/gas 2-3 and line two baking trays with greaseproof paper. Toast the nuts on one tray for 10 minutes until golden. In a free-standing mixer, beat the butter until pale and creamy. Add icing sugar, brandy, and egg yolk, mixing well. Chop toasted nuts finely and add to the mixture with flour, baking powder, and salt. Fold together with a metal spoon. Shape spoonfuls of the dough into crescents, fingers, or stars. Bake on the second tray for 15 to 20 minutes. Coat warm cookies with orange blossom water, then toss in icing sugar. Cool on a wire rack.

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