Toast the almonds in a pan and cook for a few minutes. Once cooled pulse in the food processor a few times.
Beat he butter and powdered sugar until light and fluffy. Add the remainder of the ingredients including the almonds. to make a cookie dough.
Shape the kourabiedes into crescent or round shapes.
Bake the kourabiedes for 18-20 minutes until lightly golden.
Remove from the oven and lightly spritz with rosewater. Allow them to cool in the tray for 5 minutes before gently placing them on a wire rack to cool further.
Place each kourabie on the tray and dust powdered sugar on top.