Beat the butter and the margarine in the stand mixer for 15 minutes.

Add the eggs, the plain sugar, the vanilla, the icing sugar, the baking soda, the brandy and the orange juice. Beat everything together for 10 more minutes.

Add the almond powder, the hazelnuts and the almonds, still mixing for a while longer.

Add the baking powder and gradually, the flour. Make a soft pliable dough.

Form the kourabiedes and place them in a baking tray lined with greaseproof paper.

Bake at 180°C until golden brown.

Then dip them into a bowl with icing sugar and spread them on a plater. When they cool completely, sprinkle with a little more icing sugar.