1. Place the almonds on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for 15 minutes. Let them cool and coarsely chop them with a knife. In a bowl, mix the flour, vanilla, salt, and almonds.
2. Place the butter and powdered sugar in the mixer bowl and beat with the paddle attachment on high speed for 1-2 minutes. Reduce the speed and add half of the flour mixture, the cognac, the Zivania, and the rosewater. Then, add the remaining flour mixture spoon by spoon. The dough will stick slightly to our hands. Set it aside. Take 20g of dough, shape it into a ball, and press it down lightly. If you wish, form a 10 cm log and curve it slightly like a horseshoe. Place the Kourabiedes on a baking sheet lined with parchment paper.
3. Bake in a preheated oven at 180°C for 35 minutes. Remove the tray from the oven and let them cool for 3-4 minutes. Transfer them to parchment paper on which you have spread plenty of powdered sugar. This will help the powdered sugar stick to the base of the Kourabiedes. Put plenty of powdered sugar in a sieve and dust the Kourabiedes. If you prefer, brush them first with a little rosewater and then dust with powdered sugar.
