Dessert

Kourabiedes

Crumbly kourabiedes of whipped butter with toasted almonds and brandy, completely coated in icing sugar.

What you’ll need

• butter: 400 g
• flour: 600 g
• almonds: 180 g
• powdered sugar: 220 g
• brandy: 30 ml
• vanilla: 5 g
• baking powder: 6 g

How to make it

1. Heat the oven to 160°C/320°F. Toast the almonds for 12-15 minutes until fragrant, cool completely, and chop coarsely.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.