Kourabiedes (Wedding Cakes)
Yield
30 cookiesPrep
20 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
room temperature |
|
| ¼ | cup |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
brandy
or orange juice |
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | cup |
almonds
ground, blanched |
|
| 30 | each |
cloves, whole
if desired |
*
|
| 1 | x |
powdered sugar
for sprinkling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
room temperature |
|
| 59 | ml |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
brandy
or orange juice |
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 118 | ml |
almonds
ground, blanched |
|
| 3E+1 | each |
cloves, whole
if desired |
*
|
| 1 | x |
powdered sugar
for sprinkling |
*
|
Directions
Combine butter and sugar in a large bowl.
Beat in egg yolk until mixtrue is smooth and light.
Beat in brandy or juice.
Sift together flour and baking powder.
Add to egg mixture a little at a time, beating well after each addition.
Stir in almonds. Turn out onto a floured surface.
Knead with floured hands until dough is no longer sticky.
Preheat oven to 350℉ (180℃).
Pinch off 1 inch pieces, shape into balls or crescents.
If desired insert 1 whole clove in center of each, or use your fingers to press 1 or 2 dimples into each cookie.
Place on ungreased baking sheets.
Bake 30 to 35 minutes or until cookies are pale golden.
Cool on baking sheets.
Sprinkle heavily with powdered sugar while still warm.
Cookies are extremely fragile.
Remove from baking sheets with a spatula.
Store in an airtight container between sheets of waxed paper.
