Learn all the secrets for the best homemade Greek snowball cookies (kourabiedes) with butter, roasted almonds and vanilla. Ideal for your Christmas baking!
Preheat your oven to 340°F (170°C)
In the bowl of your electric mixer, with the whisk attachment, beat the butter with the confectioners’ sugar until very fluffy (10 – 15 minutes for best results). Add the yolk and beat until well incorporated. Add the vanilla, the cinnamon, the salt and the brandy and mix until combined.
In another bowl, mix together the flour and the baking powder. Add the almonds and almost all of the flour to the butter mixture (keep 1-2 tablespoons of flour aside). Stir gently with a spatula or by hand until just combined and all of the flour is absorbed. Do not over mix!
Let the dough rest for 5 minutes. It should be soft and not sticky. If after the resting time it's a little sticky, add a little more flour until pliable. Form little balls the size of a ping pong ball, flatten them out between your hands and make a shallow indentation in the center with your index finger.
Place on lined baking sheets and bake for about 30 minutes or until golden brown and fragrant.
Remove from the pan, place on a rack and let them cool completely. Dust with confectioners’ sugar and serve.
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