Best Greek Almond Shortbread Recipes

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.

GREEK ALMOND SHORTBREAD

Steps:

• Toast almonds and let cool. Chop in FP with half of the sugar until fine. Beat together butter, remaining sugar and almond mix until fluffy; beat in yolk, brandy and vanilla. Whisk together flour, baking powder and salt: stir into butter mix, half at a time. Form into 1" balls and arrange on parchment lined baking sheet 1" apart. Refrigerate until firm, about 1 hr. Bake at 350 about 20 min, until slightly darker on bottom. Spread half of icing sugar on tray and arrange warm cookies on top. Sift remaining sugar over top. Let cool.

GREEK ALMOND SHORTBREAD COOKIES

Steps:

• Line 2 rimless baking sheets with parchment paper or leave ungreased. In food processor, chop almonds with half of the granulated sugar until fine. In large bowl, beat butter, remaining sugar and almond mixture until fluffy. Beat in egg yolk, brandy and vanilla. In separate bowl, whisk flour, baking powder and sa