Almond Kourabiedes
Ingredients
- 166.7 gUnsalted butter (softened)
- 66.7 gWhite sugar
- 0.7 pcEgg (yolk only)
- 0.7 tspVanilla extract
- 0.7 tbspRum
- 300 gWheat flour
- 0.7 tspBaking powder
- 100 gAlmond with skin (toasted and crushed)
- 1.3 tbsprose water
- 133.3 gIcing sugar (for coating)
Method
Shortbread cookies that melt instantly in the mouth, releasing the scent of roasted almonds and rose water. The powdered sugar coating is generous and crisp to the bite.
- 1
Toast the almonds in the oven at 180°C until they smell nutty and turn amber. Coarsely crush them once cooled.
- 2
Beat the softened butter with the white sugar for at least 10 minutes. The mixture should become white, airy, and double in volume.
- 3
Add the egg yolk, vanilla extract, and rum. Mix until the batter is perfectly smooth and homogeneous.
- 4
Pour in the flour and baking powder. Add the almonds. Knead briefly by hand: the dough should be supple and no longer stick to the sides of the bowl.
- 5
Shape into small balls or crescents. Bake at 170°C. The cookies should remain very pale, just slightly golden on the bottom.
- 6
Out of the oven, spray rose water on the hot cookies. Immediately roll them in a mountain of powdered sugar until they are completely white.
Frequently asked questions
How do you get this dish right?
- The secret is in creaming the butter: it must be almost white to ensure lightness.
- Do not handle the cookies too much out of the oven, they are extremely fragile while hot.
How long does this dish keep?
Keep perfectly for 3 weeks in an airtight metal tin, away from humidity.
