Kourabiedes with Mastiha Flavor
These Greek Christmas cookies are fluffy, buttery, dusted in snowy powdered sugar, with a touch of the Mastiha flavor.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ cup butter good quality unsalted and room-temp
- ½ cup icing sugar
- ½ tsp baking powder
- 30 ml Brandy or rum
- ½ cup almonds finely chopped and roasted
- 1 ½ tbsp vanilla extract
- 1 tsp Mastiha ground
Instructions
- Toss the almonds into a frying pan and toss around until toasted. Set aside to cool completely. Add cooled almonds to a blender and pulse on medium speed for 10 seconds until finely chopped.
- Add the butter and the icing sugar to the bowl of your stand mixer. Start mixing on low speed, then gradually increase to high. Whip until the mixture is light and fluffy.
- Combine the dry ingredients in a separate bowl. Gradually add the dry mixture to the whipped butter while mixing on low speed.
- Pour in the brandy and vanilla extract. Continue mixing until combined. Use a rubber spatula to scrape down the sides of the bowl.
- Add the roasted almonds and ground Mastiha. Return the bowl to the mixer and mix on low for just a few seconds to incorporate.
- Line a baking pan with parchment paper. Roll small portions of dough into round balls. Press your thumb gently into the center of each ball to create a small indentation. Place onto the prepared baking pan.
- Bake for 25 minutes until lightly golden.
- Allow cookies to cool completely.
- Generously coat each cookie with icing sugar. Serve