Kourabiethes (pronounced Coo-rha-bee-ay-theys) are an almond and vanilla biscuit/cookie from Greece. They are covered in icing sugar and are delicious with bitter/strong black coffee because of their sweetness. When they first come out of the oven, they are warm and can be eaten as such, but are mostly found in shops as being hardened with time. I had the pleasure of learning this recipe from a Greek woman who is the mother of a close friend. It may take several trials for you to perfect, because most ingredients were not measured with a measuring cup but just a plain teacup or hands. This recipe makes a lot of cookies, so beware or give them as gifts.
3 cups sugar
2 small packs of butter (melted)
1 teaspoon of vanilla powder
1.5 cups almonds (crushed)
2 large bags self-rising flour
1 bag icing sugar
Melt butter. Mix sugar & butter for 15-25 minutes until sugar dissolves completely. Add 8 eggs to mixer. Add mixture with almonds in large bowl. Add flour to mixture until feels firm and soft. Knead mixture until soft/firm dough. Preheat oven on low. Start rolling dough and use glass to shape a half-moon or crescent. Put in oven and watch. Sift icing sugar over warm biscuits.
*Never put biscuits in fridge. Store in air-tight container. They will stay good for about 2.5 months.