• 2 and 2/3 cups (400g) '00' All-Purpose Flour (Farina)
• 1 tsp Baking powder (8g)
• 2 sachets (10g) vanilla
• 1/4 tsp Salt
• 1 and 2/3 cups (250g) vegetable shortening/butter substitute
• ½ cup Powdered sugar (90g)
• 3 tbsp Brandy/Cognac (30ml)
• 3 tbsp Zivania (or Tsipouro) (30ml)
• ¼ cup Rosewater (60 ml)
For dusting
• 1 package (500g) powdered sugar
METHOD
1. Coarsely chop the almonds with a knife. Do not grind them, as they might turn into powder. If you cannot find pre-toasted almonds, toast them yourself. Place the almonds on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 15 minutes. Let them cool and chop them coarsely. In a bowl, mix the flour, baking powder, vanilla, salt, and almonds. In a separate bowl or the bowl of a mixer, place the vegetable shortening and powdered sugar and beat on high speed for 2-3 minutes. Lower the speed and add half of the flour mixture, the brandy, the Zivania, and the rosewater. Then, add the remaining flour mixture spoon by spoon. The dough will stick slightly to your hands. Set it aside. Take 20g of dough, shape it into a ball, then form a 12 cm log, and close it into a horseshoe shape. Place the kourabiedes on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 25 minutes. Remove the tray from the oven and let them cool for 3-4 minutes. Transfer them to parchment paper where you have spread plenty of powdered sugar. This will help the powdered sugar stick to the base of the kourabiedes. Place plenty of powdered sugar in a sieve and dust the kourabiedes. If you prefer, you can first brush them lightly with rosewater and then dust them with powdered sugar.
