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Print this Recipe    Almond Cookies

Kourambiethes (Almond Cookiers)
Yield: 4 dozen

1/2 cup blanched almonds
1 lb unsalted butter; softened
1 lb confectioners' sugar
2 egg yolks
3 Tbsp cognac
1 tsp vanilla extract
3 cup cake flour
1/2 tsp baking powder

Heat oven to 350'F. Spread almonds in single layer on baking sheet.
Bake, stirring occasionally, until lightly toasted, about 10 minutes.
Remove from oven; cool, then chop coarsely.

Beat butter in large bowl of electric mixer on medium-high speed
until very light and fluffy, 5 minutes. Add 3 tablespoons of the
confectioners' sugar; continue beating 3 minutes.

Add egg yolks, Cognac and vanilla; beat until smooth. Beat in
almonds, flour and baking powder until mixed well. (If dough is
too soft to handle, add additional flour.)

Shape scant tablespoons full of dough between palms into round
balls or crescents. Bake on ungreased baking sheets until set and
very pale golden in color; 15 minutes. Remove cookies to cooling
rack. Place remaining confectioners' sugar into sifter. While
cookies are still hot, sift confectioners' sugar over tops. Repeat
twice at 20-minutes intervals.


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