I Turned Classic Kourabiedes Into Cookie Sticks… and They’re INCREDIBLE

By Dimitra's Dishes · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
2. Using a stand mixer with the paddle attachment, beat the butter, confectioners' sugar, vanilla, orange blossom water and salt on medium-high for about 5 minutes, until light, pale and fluffy.
3. Reduce to low speed and mix in the egg yolks until fully incorporated.
4. Whisk the flour, baking soda and baking powder in a separate bowl, then add them gradually to the butter mixture on low speed until a soft dough forms.
5. Mix in the ground almonds just until incorporated, without overmixing.
6. Turn the dough onto a lightly floured surface and knead gently until smooth, then divide it in half.
7. Roll each half into a rectangle about 12 x 8 inches and roughly ½ inch thick.
8. Cut each rectangle into strips about 1 inch wide and 4 inches long, then move them to the baking sheets, leaving about 1 inch between each.
9. Bake for 20 to 24 minutes, until the bottoms and edges are lightly golden and the tops stay pale.
10. Immediately mist or lightly brush the warm cookies with orange blossom water, and dust generously with confectioners' sugar while still warm.
11. Once completely cool, dust again generously with confectioners' sugar before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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