1. Place the almonds on a baking tray and toast them in a preheated oven at 180°C (350°F) on fan mode for 15 minutes. Let them cool and coarsely chop them with a knife, do not use a blender.
In a bowl, sift the flour and add the baking powder.
2. In the mixer bowl, place the vegetable shortening (or vegan butter) and the powdered sugar. Beat with the paddle attachment for 8–10 minutes until they are very light and fluffy.
3. Add the vanilla, brandy, and orange blossom water. Beat well and reduce the speed. Add the flour mixture and the toasted almonds. Mix until everything is evenly incorporated.
4. Take about 25g of dough, roll it into a ball. Place it on a baking sheet lined with parchment paper and gently press it down. Repeat with the rest of the dough. Bake in a preheated oven at 170°C (340°F) on fan mode for 30 minutes, until they are lightly golden brown at the edges.
Let them rest for 5 minutes.
5. Sprinkle powdered sugar onto a sheet of non-stick parchment paper and place the kourabiedes on top. Using a pastry brush, lightly brush the kourabiedes with orange blossom water and then generously dust them with more powdered sugar.
