1/2 cup ground almonds
500gr. unsalted butter, softened
2 egg yolk
2 tablespoons powdered sugar
2 shot glasses brandy
1kg flour
500gr. icing sugar
500 gr. butter 2 egg yolks 1kg flour 2 packet of vanilla sugar 2 tbs icing sugar
2 glasses of cognac 200 grams of roasted and crushed almonds (but not powder!) 500 gr. icing sugar mixed with 6 bags of icing sugar * Preheat oven to 200 ° * Beat the butter until it bleach * Add eggs, brandy, sugar and vanilla and continue beating a little * Gradually incorporate the flour, first batter, then kneading by hand * Until all the flour is incorporated add the almonds, then add remaining flour, but be careful that the dough does not become dry, it is still a little flour at the end. * If the dough crumbles rubbing their hands with a little butter and knead the dough. * Do Kourabies shaped Christmas or moons in the walkways between the hands, if you do not cut them with forms * Bake 16 minutes * Out of the four gently roll in icing sugar, the land on a grid * Where the cookies have cooled, the draw on a plate and sprinkle with the remaining sugar ice.
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