300 gr burro / 300 g butter

150 gr zucchero a velo / 150 g icing sugar

450 gr farina / 450 g flour

vanilllina / vanilla flavour

1 rosso d’uovo / 1 egg yolk

80 gr farina mandorle / 80 g almonds powder

la punta di un cucchiaino di lievito / the tip of a teaspoon of baking powder

1 cucchiaio di brandy (o mastik) / 1 tablespoon of brandy (or Greek mastik)

Zucchero a velo q.b. / Icing sugar – just enough

Miscelare in un contenitore la farina la farina di mandorle, il lievito e la vanillina.

Mix in a bowl the flour, the almonds powder, the baking powder and the vanilla flavour.

Per preparare i Kourabiedes, fare sciogliere leggermente il burro nel microonde, unire lo zucchero e il rosso d’uovo e montare finché non diventa soffice.

To prepare the Kourabiedes, put the butter for 30 seconds in the microwave to make it very soft, put in a bowl with the sugar and the egg yolk. Beat it up until soft and creamy.

Unire le farine e impastare prima con un cucchiaio poi con le mani. Mettere in frigorifero per mezz’ora.

Add the flour mix, stir with a spoon and then with your hands. Wrap the dough in film and put into the fridge for 30 minutes.

Ora prendere piccole palline, allungarle e salame e dare la forma di mezza luna (vedi foto). o di piccola pallina. Mettere su una placca con carta forno.

Now, take small amounts of dough and roll it in your hands then give them the typical half-moon shape (see pictures) or shape them as small balls. Put on a dripping pan covered with baking paper. 

Put into the oven for maximum 12/15 minutes at 150°. They have to remain quite white. Take them out as soon as the borders start to get brown. 

Da freddi immergerli in zucchero a velo. Poiché tendono ad assorbire lo zucchero, ripassarli nello zucchero a velo prima di servire.

Coll down and drip them in icing sugar, cover them well. As they tend to absorb the sugar, dust them quickly again with icing sugar before serving.