1/2 kg clarified butter
150 gr powdered sugar
250 gr toasted almonds (skins removed), cut into small pieces
1/4 tsp baking soda
2 Tbsp cognac
2 egg yolks
~1 kg cake flour (it's finer than all-purpose flour)
500 gr powdered sugar
Mix butter and sugar till it turns white. Add egg yolks and continue to mix. In a small glass mix cognac and baking soda, then add to mixture. Add some flour and knead dough with hands. Keep adding flour until the dough stops being sticky. You may not need to add all the flour. Finally stir in the almonds.
Form two crescent shaped biscuits and bake at 400F/200C for 15 min, to test the dough. Add more butter or more flour as necessary. Then bake rest of biscuits. Cool for 3 min, then sprinkle powdered sugar over each biscuit (it will stick).
Makes ~50 kourabiedes.