Almond Kourabiedes

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.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 948
• Protein: 13 g
• Carbs: 107 g
• Fat: 50 g

Ingredients

• 166.7 g Minimum butter sweet ( softened )
• 66.7 g White sugar
• 0.7 piece Egg ( yolk only )
• 0.7 tsp Vanilla extract
• 0.7 tbsp Rum
• 300 g Wheat flour
• 0.7 tsp Baking powder
• 100 g Almond with skin ( toasted and crushed )
• 1.3 tbsp rose water
• 133.3 g Icing sugar ( for coating )

Instructions

1. Toasting almonds

   Toast the almonds in the oven at 180°C until they smell nutty and turn amber. Coarsely crush them once cooled.

2. Creaming the butter

   Beat the softened butter with the white sugar for at least 10 minutes. The mixture should become white, airy, and double in volume.

3. Adding flavorings

   Add the egg yolk, vanilla extract, and rum. Mix until the batter is perfectly smooth and homogeneous.

4. Mixing the dough

   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. Shaping and baking

   Shape into small balls or crescents. Bake at 170°C. The cookies should remain very pale, just slightly golden on the bottom.

6. Final coating

   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.

Chef's tips

• 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.

Storage

Keep perfectly for 3 weeks in an airtight metal tin, away from humidity.