cook with ags: spiced kourabiedes cookies

Recipe for 32 bite sized cookies:

1/2 cup (113g.) butter, room temperature

6 tbsp (75g.) coconut sugar (or brown sugar)

240g. almond flour (you can buy it readymade or make it by grinding blanched almonds in the food processor)

1/2 cup cornstarch

3/4 tsp vanilla extract

3/4 tsp ground cinnamon

3/4 tsp ground ginger

3/4 tsp ground cloves

3/4 tsp ground cardamom

1/4 tsp salt

1/2 cup powdered sugar for dusting

Mix together the sugar and the butter in a stand mixer or using a hand mixer until fully combined.

Add the rest of the ingredients, apart from the powdered sugar, and mix well until you have a

dough. Make the dough into a ball, wrap with cling film and refrigerate for at least 1 hour.

Preheat your oven to 175C.

Line a baking sheet with parchment paper.

Take your dough out of the fridge and work quickly rolling small balls so that the butter doesn’t melt.

Place them onto the baking sheet and bake in the oven for 8 minutes.

Remove the cookies from the oven and let them cool for about 15 minutes during which time they will become harder.

Put the powdered sugar in a bowl and roll each ball in it until fully covered.

The cookies keep well for about 10 days in an airtight container, that is if you can control yourself!