Chocolate kourabiedes

Beat the butter and the icing sugar in the mixer until they get fluffy.

Add the almonds and the melted chocolate couverture. 

Sift the flour with the baking powder and then add them into the mixture together with the brandy.

Set aside the dough to firm in the fridge for 1-2 hours, then roll it out into a sheet of about 1 cm thick and using the cookie cutters that you like το cut it into the desired shapes. (If you don't have cookie cutters, form the dough into the traditional kourabiedes shape or use a glass turned upside down to cut the shapes).

Bake in a preheated oven for about 15-20 minutes at 170°C.

When they cool you can brush them with the glaze that you have aldready prepared by mixing melted chocolate couverture with a little bit of milk and brandy or just plain melted chocolate couverture.

Store in a metal container.