Place the almonds in a medium-sized pan and gently cook for 5 minutes. (Make sure to stir continuously - so the almonds don't burn). Once cooked, remove and allow to cool. (see note 1)
Add the almonds to a food processor and pulse a few times. The mixture should resemble coarse breadcrumbs. (see note 2)
Place the butter in the bowl of your stand mixer and beat on medium speed for ten minutes.
Add the powdered sugar and beat again for another ten minutes.
Turn the speed down to low and add the egg yolks one at a time, followed by the ouzo and vanilla.
Add the sifted flour to the butter mixture a little at a time (I use a heaped tablespoon to do this). Make sure each tablespoon of flour is mixed before adding the next. (see note 3)
Add the almonds and mix until just incorporated.
Using an ice cream scoop, scoop out pieces of dough (mine weighed 30 grams). Form the dough into small round balls and then flatten each ball slightly and/or form it into a crescent shape.
Preheat oven to 175 deg C (350 F). Place each cookie onto a parchment-lined baking tray a few inches apart (they will spread slightly).
Bake the kourabiedes for 18-20 minutes until lightly golden. Remove from the oven and lightly spritz with rosewater or orange blossom water. Allow them to cool in the tray for 5 minutes before gently placing them on a wire rack to cool for a further five minutes. (see note 4)
Take a large baking tray or cookie sheet and dust with a cup of powdered sugar.
Take a large baking tray or cookie sheet and dust with one cup of powdered sugar. Place each kourabie on the tray and dust with the remaining icing sugar on top. (see note 6)