- The butter must have room temperature.
- The creamiest the butter-sugar mixture is, the fluffiest will be your cookies.
- The right almond butter cookie needs coarsely ground almonds. It’s better not to completely shatter them because the dough will be tougher.
- When all ingredients are well combined, you don’t need to knead the batter for long, otherwise it won’t be soft.
- If you like, leave some kourabiedes without ground sugar, like I do.