Mini Kourambiedes (Traditional Almond Cookies)

Servings: 80

1 coffee cup of caster sugar
½ kg butter, melted
1 kg blanched almonds, roasted and ground
700 gr flour
1 egg yolk
½ cup cognac
1 tsp soda
butter for the pan
caster sugar for sprinkling


Preheat oven at 180° C.

1.  Beat the butter with the caster sugar, the yolk and add the other ingredients: flour, soda, cognac, almonds.

2.  Mould the kourambiedes in small balls and make with your finger a dent in their center.

3.  Place in rows on the buttered pan and bake in a medium oven until they brown.

4. While they are hot, sprinkle them once with caster sugar and when they cool off sprinkle them a second time.

give them any shape you like