I’m always wanting to try something new and cool to make. When I came across this recipe, I knew I had to make them. Soon as I knew I had to dust them with powdered sugar, I knew these were mine! They greatly resemble doughnut holes, but they taste so much more amazing. Honestly, it’s the powdered sugar that gives it that sweetened flavor, but it so balances out the unsweetened dough. In fact, it actually enhances the almond meal used in it! Here’s a small word to the wise: give the cookies a few minutes to cool before transferring to your cooling rack. They will just crumble apart in your hands and spatula. Plus, they will stay hotter due to the almond meal used. I will say this, they will absolutely melt in your mouth. Literally! I hope you enjoy these as much as I enjoyed making them an eating them, of course.
Yield: 30
Kourambiedes Cookie Recipe
Prep Time: 1 hour25 minutes
Cook Time: 12 minutes
Total Time: 1 hour37 minutes
Ingredients
1/2 cup almond meal
1/2 cup toasted almonds
2 sticks of salted butter (room temperature)
2 tablespoons of confectioners' sugar
1 egg yolk
1 tablespoon of Grand Marnier (or an orange flavored liqueur - even Brandy is fine)
2 cups all-purpose flour
confectioners' sugar to dust with
Instructions
In a medium sized bowl, beat butter until soft, and then add confectioners' sugar until creamy and fluffy.
Then beat in egg yolk and Grand Marnier until well combined.
Slowly add almond meal, almonds and flour.
Cover with plastic wrap, and refrigerate for 1 hour or until firm.
Preheat oven to 450.
Using a tablespoon, scoop out dough and roll into balls (approximately 1 inch in diameter).
Allow to bake for approximately 12 - 15 minutes (or until lightly golden brown)
Allow to cool for 2 to 4 minutes before transferring to wire rack.
Once completely cooled, dust them with confectioners' sugar
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