Preheat oven to 350 degrees F. Line baking sheets with parchment paper
Add butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).
Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Add roasted almonds beat until mixed in.
Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.
Roll the dough into 2 tablespoon-size balls, or roll out dough and cut into crescents, stars, or whatever shape you like.
Place cookies on prepared baking pan and bake 20-25 minutes until light golden, rotating pan half way.
Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan. Once cookies are out of the oven, spray with blossom water. Then, carefully place each cookie in powdered sugar lined pan. Cover cookies with remaining powdered sugar.
Cool completely and transfer to serving platter.
Enjoy!
Video
Notes
How to Store: To keep fresh, store cookies in an airtight container. Store at room temperature in a cool, dry place, and they should last for up to a month.Freezing Unbaked Dough: Shape the dough into rounds, crescents or your desired shapes. Place them on a baking sheet and freeze until solid. Once frozen, transfer the dough shapes to a freezer bag or an airtight container. They can be stored in the freezer for up to 3 months. When ready to bake, you can bake them directly from frozen, just adding a few extra minutes to the baking time.Freezing Baked Cookies: Allow the cookies to cool completely after baking. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to an airtight container or freezer bag, separating layers with parchment paper. These can be kept in the freezer for up to 3 months. Thaw at room temperature before serving, and if needed, re-dust with powdered sugar to refresh their appearance.Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking flour blend.Variations: For variation on kourabiedes recipes, check out my cookbook, "Greek Cookies for the Holidays". There you will find chocolate and coffee variations, as well as Finikota which are like kourabiedes but stuffed with a date and walnut mixture.Shaping Dough: If you're planning on shipping these cookies or giving them away in a cookie box, it's best to shape them into a round shape. This helps prevent the cookies from breaking or cracking during transport, ensuring they reach their destination in perfect condition. Round-shaped Kourabiedes are more durable for travel and still deliver the same delicious, buttery taste and texture they're known for.