Best Greek Almond Shortbread Cookies Recipes

GREEK ALMOND COOKIES (AMYGDALOTA)

Steps:

• Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
• Combine the almond flour, sugar, orange zest and salt in a large bowl until combined. Stir in the beaten egg whites until the dough is wet and paste-like.
• Using a 1 1/2" cookie scoop, scoop the dough into tablespoon size balls and roll in the sliced almonds (this is easier to do if you break up some of the almonds into small pieces with your fingers). Place the cookies on the prepared baking sheets and flatten them a bit as they won't spread.
• Bake both trays in the upper and lower thirds of the oven, rotating the pans from top to bottom halfway through baking, for 13-15 minutes or until lightly golden brown and set.
• Remove from heat and cool on the pan for 10 minutes, then remove and cool completely on wire racks. Serve and enjoy!

KOURABIETHES: GREEK SHORTBREAD COOKIES WITH ALMONDS

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , add the butter and mix until light and fluffy, about 5 minutes.
• Scrape the sides of the bowl and add egg yolks and 1/2 cup confectioners' sugar. Mix well. Add the ouzo, vanilla, and the toasted chopped almonds.
• In a separate bowl, sift the flour, baking powder, and baking soda together. With the mixer on low, add the flour to the butter mixture and mix until incorporated. You don't want to over mix the dough because that will toughen the cookies. Chill the dough for about half an hour to make it easier to handle and roll.
• Heat the oven to 350 F. Have ungreased baking sheets at the ready.
• Remove the dough from the refrigerator. Take a piece of dough about the size of a walnut, roll it into a ball, and place on the cookie sheet, spacing 1 inch apart. Alternatively, roll the walnut-sized piece of dough into a log and then curl the ends in and pinch slightly to make a half-moon or crescent shape.
• Stud each cookie in the center with an optional whole clove and bake for 20 minutes or until just beginning to brown.
• When the cookies are still very warm, dredge in confectioners' sugar. (Handle them with care because they are fragile.) The sugar layer will almost melt and coat the cookies. After the cookies cool a bit, add another dusting of confectioners' sugar.
• After the cookies cool a bit, add another dusting of confectioners' sugar. Store in a covered container with a light dusting for confectioners' sugar for up to one month.

LOW-CARB ALMOND SHORTBREAD COOKIES

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

ALMOND SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

GREEK ALMOND SHORTBREAD (KOURABIE)

Steps:

• Preheat your oven to 180oc (375 oF).
• In a large bowl beat the butter, oil, eggs, sugar and vanilla until thick and glossy. It will take about 5 - 7 minutes.
• Add in the flour and almonds. Start with a large wooden spoon and progress to clean hands until all is well mixed. The mixture will be quite dry.
• Roll peices of dough the size of a large cherry and flatten, or roll into a sausage and flatten slightly - or what ever suits your fancy.
• Place onto a lined tray, repeat until all the mixture is used (you should get 50 - 60 biscuits).
• Bake in preheated oven for 20 - 30 minutes depending on how you roll and flatten your biscuits. They should be nicely golden all over.
• Once out of the oven, liberally sift extra icing sugar over hot biscuit and leave to cool.
• Store in an air tight container with plenty of icing sugar.
• They will keep for up to 2 weeks in a dry and dark area.