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Kourabiethes (almond shortbread)
Kourabiethes (almond shortbread)
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Prep Time:
170 minutes
Cook Time:
25 minutes
Total Time:
195 minutes
Iced Greek almond shortbread: easy and irresistible!
Ingredients:
  • 165.00 ml flaked almonds
  • 250g unsalted butter, softened
  • 375.00 gm pure icing sugar
  • 1 egg yolk
  • 17.40 gm vanilla essence
  • 40.00 ml aniseed essence
  • 337.50 gm self-raising flour
  • 2.00 gm baking powder
Instructions:
  • Preheat oven to 180°C. Line 2 baking trays with baking paper. Spread almonds on one tray and bake for 3 to 5 minutes until golden. Let them cool. With an electric mixer, cream butter and 1/2 cup icing sugar until pale and creamy. Beat in egg yolk, vanilla, and aniseed essence until well combined.
  • Combine sifted flour and baking powder with the butter mixture. Sprinkle crumbled toasted almonds over the mixture and use your hands to incorporate. Stir until dough forms. Gently knead the dough, then shape it into a 10cm disc and wrap in greaseproof paper. Chill in the refrigerator for 1 hour.
  • Roll out the dough to a thickness of 15mm. Use a glass to cut out crescent shapes from the dough, then place them on baking trays. Bake for 20 minutes, or until light golden. Let the biscuits rest on the trays for 5 minutes before serving.
  • Roll your warm biscuits in the leftover icing sugar until coated. Let them cool on a wire rack. Dust any additional icing sugar over the cooled biscuits. Serve and enjoy!

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