Beat the butter with the sugar until light and fluffy. Add the egg yolks and continue beating.

Sift the flour and mix with the baking powder. Add the vanilla, brandy, and almonds to the butter mixture, then gradually add the flour.

Knead well until you have a dough that is easy to shape and doesn't stick to your hands. Shape the kourabiedes into rounds or any shape you like, or roll out the dough and cut with cookie cutters. Bake at 350°F (180°C) for 20 minutes.

Remove from the oven, let cool completely, and generously dust with powdered sugar mixed with a little cornstarch to keep the sugar from getting damp. Arrange in layers on a platter.