Kourabiedes (Greek Wedding Cookies)

Melt-in-your-mouth almond butter cookies covered in powdered sugar. The secret is in the beating!

Ingredients

• 125g (1 cup) whole almonds
• 300g (1 1/4 cups / 2.5 sticks) butter, softened to room temperature
• 110g (1 cup) powdered sugar, plus more for coating
• 25ml (2 tablespoons) Metaxa brandy (or any brandy)
• 2 teaspoons vanilla extract
• 600g (5 cups) all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

Instructions

1. Step 1: TOAST ALMONDS: Spread on baking sheet and toast at 325F (165C) for about 15 minutes until fragrant and lightly golden. Let cool, then chop coarsely into large pieces.
2. Step 2: COMBINE DRY: Whisk together flour, baking powder, and salt.
3. Step 3: BEAT 15-20 MIN: Beat softened butter and powdered sugar on high speed for 15-20 minutes. The mixture should be white and fluffy, almost like whipped cream. This is the secret!
4. Step 4: ADD LIQUIDS: Add brandy and vanilla. Beat until incorporated.
5. Step 5: ADD FLOUR: Gradually add the flour mixture, mixing on low until just combined.
6. Step 6: FOLD IN ALMONDS: Add toasted almonds and fold in by hand until evenly distributed.
7. Step 7: SHAPE: Roll dough into small balls or traditional crescent shapes. Place on parchment-lined baking sheets.
8. Step 8: BAKE: 325F (165C) for about 30 minutes until set but not browned. These cookies should stay pale.
9. Step 9: COOL: Let cool completely on wire rack.
10. Step 10: COAT: When completely cooled, sift powdered sugar generously on top - be generous!

Tips & Notes

• The secret is thoroughly beating the butter and sugar for 15-20 minutes
• This extended mixing creates the characteristic light, melt-in-your-mouth texture
• Traditional for Greek Christmas and weddings

These Greek holiday cookies are famous for their light, melt-in-your-mouth texture. The secret is in the beating!