After posting Sara Raymond’s family recipe for Kourabia, I thought it only fair to share my own recipe with you.
My recipe does not require the use of an electric stand or hand mixer. Instead, I use the basic wooden spoon, mixing bowl - and God-given hands. Wrapping my hands around the dough makes the preparation very personal.
Happy baking everyone!
Yield: Approx. 2 ½ dozen cookies
2 sticks (1/2 lb.) unsalted butter, softened
¾ cup powdered sugar
1 Tbsp. Arak (or cognac, or whiskey)
1 egg yolk
2 cups flour
½ tsp. baking powder
Powdered sugar for dusting, optional
1. Using a wooden spoon, cream the softened butter until fluffy. Beat in powdered sugar, mixing well.
2. Beat in egg yolk and Arak.
3. Stir the baking powder and salt into the flour. Gradually add the flour mixture into butter/sugar mixture. Stir with your hands until a soft dough is formed. (If dough feels too sticky, add a little more flour.)
4. With lightly floured hands, pinch off pieces of dough and roll into 1- inch balls.
5. Place on ungreased baking sheets. Flatten slightly and press an almond slice in the center of each cookie.
6. Bake in a preheated 350°F oven for about 20 minutes. Cool completely on baking sheet. Dust with powdered sugar, if desired.