Rich, chewy, and snow-dusted with lots of powdered sugar to make them extra festive, these Kourabiedes are a recipe you’ll want to make over and over. Butter takes center stage in the flavor of these cookies, so we recommend reaching for something a little nicer than your everyday butter if you can swing it. And be sure to save your leftover egg white to make one of these recipes.
Makes about 36 cookies
- 1 cup (2 sticks) butter, softened
- 3 cups powdered sugar, divided
- 2 tsp almond extract
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 cup Imperfect Foods Almond Flour
- ½ tsp baking powder
- ½ tsp kosher salt
- Preheat oven to 350℉. Line two baking sheets with parchment paper.
- In a medium bowl, cream butter until very light and fluffy, about 5 minutes. Add 1 cup of the powdered sugar, plus the almond extract and egg yolk. Beat for another 3-4 minutes.
- In a medium bowl, whisk together flour, almond flour, baking powder and salt. Gently fold in dry ingredients to the butter mixture until the dough starts to come together but is still in clumps. Use your hands to knead dough in the bowl a few times. Dough will be a little sticky.
- Portion dough into 1 tbsp-sized pieces and form crescent shapes. Place on lined baking sheets.
- Bake for 18-20 minutes, or until bottoms are golden brown. Remove from heat and let cool on the pan for 10 minutes.
- Place the remaining 2 cups of powdered sugar in a medium bowl. Roll the warm cookies one at a time in the powdered sugar and place on a wire rack to cool completely.
Recipe Notes and Variations
- These cookies are best served within 24 hours. If serving later, baked cookies without powdered sugar can be stored in an airtight container in the refrigerator. When ready to serve, warm cookies in the oven and then roll in powdered sugar.
- If you loved these Kourabiedes, be sure to check out the rest of the sweet treats in our Cookies From Around the World series like our Rosemary Alfajores Cookies.