Traditional Greek Christmas Cookies (Kourabiedes) with Pistachios & Loukoumi

1. Roast the almonds and pistachios in the oven at 160 degrees Celsius for 5 minutes
2. In a mixer, we beat the butter, the vanilla and the 110 gr of powdered sugar until fluffy like cream
3. Add the eggs, 2 tablespoons of flour, cognac, nutmeg and lemon zest to the mixing bowl
4. Add the almonds and pistachios and stop mixing
5. Add the remaining flour and knead until a fluffy, butter-filled dough is created that does not stick to our hands
6. Slice each piece of loukoumi into four pieces
7. We knead round balls of kourabiedes and in each one, we enclose a piece of loukoumi
8. Place the kourabiedes on a non-stick pan and bake for 20 minutes at 170 degrees Celsius
9. Once removed, place on a grill for 6-7 minutes
10. Sprinkle the kourabiedes with plenty of powdered sugar

Tips:
– If we would like the kourabiedes to have a perfect shape and be similar, the weight of each cookies should be:
For medium-sized kourabiedes: 15 gr
For large-sized kourabiedes: 25 gr
– We can use any liqueur we like, depending on the flavor of the loukoumi we use
– If we want a lighter result, perhaps we will need to add some flour
– Depending on the size of the kourabie, we will bake for more or less amount of time