Spread the almonds on a baking sheet and roast in a preheated oven at 320°F (160°C) for 8 minutes, until toasted. Let them cool completely, then roughly crush them with a mortar and pestle or by pressing them with a rolling pin between two sheets of parchment paper.

In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on high speed for about 20 minutes. (The longer you beat it, the better the dough will be. This is the secret to great kourabiedes.) Gradually add the flour, baking powder, and vanilla, and continue mixing on low speed (to avoid overworking the mixer) for 10 minutes. Finally, add the almonds and rum.

Remove from the oven and let them cool completely. Place them in a baking pan filled with powdered sugar, turning them to coat well. Transfer to a serving platter, stacking them in a pyramid shape and dusting each layer with extra powdered sugar.

Tips

The fluffier the butter mixture, the lighter the kourabiedes will be. Beating the butter and sugar requires high speed, but once you add the flour, mix slowly on low speed to keep the mixture airy. Kourabiedes should be baked at a low temperature and not for too long, so they stay white and don’t become rough or hard.

It’s essential to coat them with sugar only when they are completely cool. If you do it while they’re warm, the first layer of sugar will form a thick, soft coating that isn’t pleasant to eat. Always cover kourabiedes well, as they absorb moisture easily and can become soggy. They keep well for quite a while if stored in an airtight container. You can also make them without almonds and roll out the dough to cut into different shapes, like stars or hearts.