As fluffier becomes the butter mixture, the more crispy will be the sugared buns. The heat setting of the butter with the sugar requires a lot of wallop. But only add the flour, should be hitting slowly, at low speed to avoid damaging the fluffy texture of the mixture. Bake kourabies at low temperature and not too much so rough for texture doesn't become hard and rough. It is essential to use icing when cold. Because warm first layer of sugar creates a thick cover, soft and thin layers is more pleasant in the mouth. We must always cover buns well because they absorb very easy the moisture. We can not to use almonds and open the dough sheet to cut in different shapes as stars, hearts, etc.