On the bottom of the mixer bowl add Horio butter Corfu type, sugar, vanilla and liquor and beat; begin beating at a slow speed and gradually increase until the mixture is homogeneous and somewhat fluffy
Lower the speed and add the almonds
Lastly, slowly add the flour and baking powder until the entire batter becomes a homogeneous mixture
Flour a smooth surface and place the batter on top of it
Knead small kourabiedes (size of a walnut) and wax paper covered pan
Bake in a preheated oven at 180 degrees for half hour
You remove from the oven and allow to cool and sprinkle them with rosemary water
Immediately after you pour a lot of confectioners sugar; After plating, you pour more confectioners sugar
550 gr sifted flour6 gr sifted baking powder250 gr skinless almonds, slightly roasted (roast for 5 minutes at 170 degrees)260 gr Horio Butter Corfu Type100 gr sugar1 pinch powdered vanilla30 gr liquor AmarettoSome rosewater1 kl confectioners sugar
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