1. Place the almonds on a baking tray and roast them in a preheated oven at 180°C (fan-assisted) for 15 minutes. Let them cool and coarsely chop them with a knife, not in a blender.
In a bowl, sift the flour and add the baking powder.
2. In the bowl of a stand mixer, add the vegetable butter and icing sugar. Beat with the paddle attachment for 8–10 minutes, until well-fluffed.
Add the vanilla, brandy, and rosewater. Beat well and then reduce the speed. Add the flour mixture and the roasted almonds. Mix until everything is well combined.
Take a small amount of dough, about 25g, and shape it into a ball. Place it on a baking tray lined with parchment paper and press it down lightly. Repeat with the remaining dough. Bake in a preheated oven at 170°C (fan-assisted) for 30 minutes, until lightly golden at the edges.
3. Let them rest for 5 minutes. Sprinkle a non-stick parchment paper with icing sugar and place the kourabiedes on top. Using a brush, coat the kourabiedes with rosewater and sprinkle generously with icing sugar.
