Almond Butter Cookies (Kourambiedes)

2 T. granulated sugar

1 c. blanched almonds, ground

1 c. butter

2 egg yolks

½ t. vanilla

½ t. baking powder

1 2/3 to 2 c. flour

Confectioners sugar for dusting

Place the sugar in a saucepan and caramelize over med-heat, about 10 minutes. Quickly stir the almonds into the melted and browned sugar. Set aside to cool, then crumble.

In another saucepan, melt the butter over low heat. Remove from heat and skim off the solids and foam. Let the butter cool to room temperature.

Preheat oven to 275 degrees. In a large bowl, beat the egg yolks and vanilla until thick. Add the melted butter and beat until mixture is thick and creamy. Beat in the baking powder. Stir in the almond mixture and the flour, mixing thoroughly. Dough should be soft but not dry. Pinch off 1 tablespoon of dough at a time and shape into balls, then flatten slightly to form an oval. Place cookies on an ungreased baking sheet and bake 20 minutes or until lightly browned. Cool slightly then dust with confectioners sugar. Makes 3 dozen.