Kourabiedes

Method

1. 1

   Heat the oven

   Heat the oven to 170°C conventional or 150°C fan, a moderate heat, for 10 minutes, until it reaches temperature; line two baking trays with baking paper.

2. 2

   Toast the almonds

   Toast the almonds at 170°C conventional or 150°C fan for 8 to 10 minutes, until fragrant and lightly golden, then cool completely and chop finely.

3. 3

   Cream the butter

   Beat the softened butter and 70 g icing sugar at medium speed for 5 to 7 minutes, until very pale and fluffy.

4. 4

   Add the flavourings

   Beat in the egg yolk, vanilla and brandy at medium speed for 1 minute, until smooth, then fold in the cooled almonds.

5. 5

   Make the dough

   Sift the flour, baking powder and salt into the bowl, then fold for about 1 minute, until a soft dough just comes together.

6. 6

   Shape the biscuits

   Roll the dough into 24 small balls or crescents, place on the lined trays, then chill for 10 minutes, until firm to the touch.

7. 7

   Bake

   Bake at 170°C conventional or 150°C fan for 18 to 22 minutes, swapping trays halfway, until set and lightly golden underneath while the tops stay pale.

8. 8

   Coat the warm biscuits

   Leave the biscuits on the trays for 5 minutes, then sift some of the remaining icing sugar generously over them while warm, until the tops are covered.

9. 9

   Finish coating

   Cool the biscuits completely for about 30 minutes, then gently roll them in the remaining icing sugar until well coated.

Tips

• Let the almonds cool fully before chopping and folding them in, so they do not soften the butter.
• Stop folding as soon as the dough comes together to keep the biscuits tender.
• Handle the warm biscuits as little as possible; they firm up as they cool.

Swaps

• Use finely chopped toasted walnuts or pistachios instead of almonds.
• Use orange blossom water instead of vanilla for a gentle floral note.

Storing

Store completely cooled biscuits in an airtight container at room temperature for up to 1 week.