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Servings: 60 cookies
- 2 cups slivered almonds, blanched and toasted until lightly golden
- 1 pound whipped unsalted sweet cream butter at room temperature
- 2 egg yolks
- 1/2 cup confectioners’ sugar plus 3 cups more for dusting
- 2 teaspoons pure vanilla extract
- 2 tablespoons cognac
- 4 cups all-purpose flour, sifted
- Preheat oven to 350 degrees.
- Process the almonds in a food processor or high-performance blender, pulsing until they are coarsely ground. They should retain a slight texture, not become a very fine meal. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, egg yolks, and 1/2 cup of the confectioners’ sugar on medium-high speed until light and fluffy, about 6 minutes. Reduce speed to low, and add the almonds, vanilla extract, and cognac. Increase speed to medium high, and beat for another 2 to 3 minutes, until smooth. Scrape down the sides of the bowl a couple of times during mixing.
- Reduce speed to low, and add the flour, a little at a time, until the dough comes together and is soft and not sticky. You probably will use about 4 1/2 cups of flour. Remove the dough from the mixer, and knead by hand for 1 or 2 minutes to make sure everything is incorporated.
- Using a tablespoon as a measure, scoop out small, equal-size pieces of dough, shape them into half-moons, and place them 1 inch apart on 2 large, ungreased cookie sheets. If the dough becomes too warm and difficult to work with, place it in the refrigerator for a few minutes to firm up. Bake for 15 to 20 minutes, or until the cookies are a pale yellow gold. (Do not brown.) Remove from oven, and cool slightly on the baking sheets, about 5 minutes.
- Sift about 1 cup of the remaining confectioners’ sugar onto a large sheet of wax paper. Using a small spatula, transfer the warm cookies from the baking sheets to the sugar-coated wax paper. Liberally sift the remaining confectioners’ sugar over the top and sides of the cookies so that they are bright white and completely covered with sugar. Kourambiethes will keep in an airtight container at room temperature for up to 1 week.
Excerpted from It’s All Greek to Me © 2014 By Debbie Matenopoulos and Peter Capozzi.
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