The authentic kourabiedes from N. Karvali

Bting the butter to room temperature (23-26°C) by taking it out of the fridge about 2-3 hours before you start so that it softens. 

Beat the already soft butter in a stand mixer for 5-6 minutes on the high speed setting until it gets creamy and then add the icing sugar and keep on beating for an additional 5-7 minutes until they are thoroughly incorporated.

Meanwhile, add the vanilla and then, gradually, start adding the flour.

By now you should have a soft and oily dough that is very pliable and doesn't stick to your hands.

Take small pieces of the dough in small balls as big as a walnut (25 g) and push in each one 2 whole almonds. Then place them in lines on a non-stick baking tray or greaseproof paper.

Bake in a preheated oven on the second rack from the bottom, at 180°C for 35-40 minutes depending on your oven, until they get golden brown.

When you remove your tray from the oven you will notice that the kourabiedes are somewhat soft because of the butter so you set them aside at room temperature for 1-2 hours in order to get firmer.

Place the amount of icing sugar that you desire in a strainer and dust the kourabiedes until they are well covered.