Traditionally prepared for Christmas, kourambiedes are delicate melt-in- your- mouth cookies. You find similar cookies in various Middle Eastern countries, often sprinkled with rose water or citrus flower just before they are rolled in confectioner’s sugar.
Place flours, yeast and spices in a large bowl and mix well with a spatula. Make a well in the center and add 3 1/2 cups water. Use the spatula to incorporate the liquid. With a hand-held mixer fitted with dough hooks work the mixture for 1-2 minutes.
Spread the almonds on a baking sheet and bake in the middle of the oven for about 8 minutes, until they start to color. Grind them coarsely. Reduce the oven temperature to 375F.
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