Another cookie from the popular Greek pastry chef Akis Petredzikis, which differs from the previously published version. If you love almonds and the most delicate creamy shortbread dough, then this cookie is exactly for you! And there are not many recipes for Kurabiedes!
Beat the butter until white, and beat for at least 5 minutes.
Without ceasing to beat enter 110 g of powder.
Add 1 tsp of flower water, vanilla and cognac. Stir.
Add the nuts to the oil mixture and mix.
Wear gloves. Gradually introduce the flour, stirring with a spatula.
Keep in mind that the density of flour in all regions is different and it may take less.
Then quickly assemble the dough with your hands. If you do this for a long time and without gloves, the dough will turn very yellow.
Plucking pieces of dough (20 g) roll it into balls. In the center, pressing down with your thumb, make a hole so that it gets more powdered sugar when covering the cookies.
Bake in a preheated 175*C oven for 15-17 minutes. Focus on your oven! Cookies in any case should not be brown, it is only slightly baked on the bottom.
The finished cookies are lined with a layer on the dish and just a little sprinkle with flower water, which is poured into a spray bottle (like a spray bottle for water). Top generously with powdered sugar. Do the same with the rest of the cookies.
This is a very tender, fragrant, fragile cookie, we really liked it, I recommend it!