Kourabiedes — Almond Butter Cookies with Powdered Sugar

Preheat your oven to 170°C. Line a baking sheet with parchment paper.

In a large bowl, cream the softened butter with 100g powdered sugar until very light and fluffy, about 5-7 minutes. It should be pale in color and airy.

Beat in the egg yolk, brandy (or ouzo), and vanilla extract until well combined.

In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Fold in the chopped toasted almonds.

Shape the dough into small, crescent, or round shapes. Place them on the prepared baking sheet, leaving some space between each cookie.

Bake for 15-20 minutes, or until the edges are lightly golden. The cookies should still be pale in the center. Do not overbake.

Remove from the oven and let cool on the baking sheet for 5 minutes. While still warm, generously dust the cookies with powdered sugar. You can do this by placing them in a bowl of powdered sugar or using a sieve.

Once completely cool, dust them again with more powdered sugar for a beautiful, snowy finish.