Kourabiedes

The secret for this recipe lies in the creaming of the butter, it has to be creamed extremely well till it is white (my mother in law claims that they taste better if you cream the butter by hand, but it is a long and tedious thing!). 

Add the sugar, the egg yolks, the liqueur, the vanillins and the almonds. The almonds have to be blanched and if you like you can roast them slightly. You beat the mix a bit more so that everything is well incorporated.

You put the mix in a bowl and slowly add the flour. It might not take all of the 2 kg. But it takes quite a bit of flour, till the dough doesn't seem able to take any more.

You form the kourabiedes and bake at 200 degrees for 25-30', till they are lightly golden brown.

Remove from the oven and sprinkle them with icing sugar right away.