Kourabiedes ,, Greek Almond Pastries

The crowd

1. I cut the butter into cubes The almonds are ground (if there are a few coarse ones it doesn’t matter) The eggs are separated Everything is ready. THE OVEN is preheated to 180 ° upper lower heat. The baking trays are lined with silicone mats or with baking paper. So now we can start.
2. So, I put the butter cubes in my food processor and beat them until they have a white, foamy texture, which takes about 30 minutes. Then I add the powdered sugar spoon by spoon, as do the two egg yolks. And here, too, the beating continues diligently (these cookies take time) I also add the almonds in spoons. By the way, I added the Metaxa or (brandy) sip of white.
3. And keep beating, now the dough is a little firmer, so I take the dough hook, at the beginning I add the flour again spoon by spoon. The rest of the brandy and the rest of the flour is now also added. When the machine no longer makes it, the dough is placed on a mat and is kneaded by hand. I let it rest a little, about 10 minutes.
4. Now it’s really fast, I cover the trays with cut-out circles, and so they come in the oven middle rail at 180 ° above and below. Heat for 15 minutes. They should be light. During this time I sifted the powdered sugar into a small bowl. And a bigger one so that I can canned it right away. But now out with you and still hot in the powdered sugar bath, thickly with the sugar, come in the large bowl with a lid.
5. When they have cooled down, the lid is closed. In a cool place they wait until they are plastered. I got to know and love these pastries during my regular visits to my mother in Greece. One might not like it the other, as with everything. Thank you for your attention, the butterfly4