Kourabiedes!!

Directions

Before we start our preparation, we take the butter out to reach room temperature. We sift the flour to make it lighter and to ensure there are no lumps. Also, if we don't have ready blanched almonds, we can boil them for 2-3 minutes, then easily peel them and let them dry well.

In a mixer, we put the butter and beat it vigorously until it becomes fluffy. Then we add the powdered sugar, the vanilla pods, the egg yolk, and the cognac. We beat them well until they are well incorporated, and then we add the flour. The dough that will be formed should be crumbly, soft, and should not stick to our hands. [Photo] We take a small portion of the dough, add an almond in the middle, close it, shape it into a small ball, and place it on a baking tray. Before baking, we press them from the top to give them a shape resembling a small disk. [Photo] We bake them in a preheated oven at 180 degrees Celsius on the middle rack for about 20 minutes (until they acquire a light golden color). Be careful!!! Do not overbake them, as they will turn a light brown and become dry like cookies!

As soon as we take them out of the oven, while they are still warm, we place them on a cooling rack and spray them with rosewater. We do this right after they come out of the oven because the liquid evaporates easily, leaving the essence of the flower. Once they have cooled down completely, we dust them generously with powdered sugar.

[Photo]

Finally, you can now enjoy the kourabiedes, bite-sized delights with whole almonds!!!!!!!!

[Photo]

Enjoy your treat!