Quick & Easy

Greek almond shortbread

Greek almond shortbread
25 Item



1.Preheat oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper.
2.Using an electric mixer, beat butter, 1/2 cup of the icing sugar and essence in a medium bowl until light and creamy. Add egg yolk; beat until combined.
3.Sift flour and baking powder over butter mixture and add almond meal. Using a flat- bladed knife, combine mixture until evenly moistened and starting to form clumps. Using hands, gather together into a dough.
4.Take rounded tablespoons of mixture and gently roll into sausage shapes about 8cm long, tapering at ends. Place on prepared trays and shape into crescents. Bake for 20 minutes or until light golden brown.
5.Transfer shortbread to a wire rack to cool. Generously dust remaining sifted icing sugar over shortbreads.

To make certain your biscuits are of uniform size, weigh the dough before rolling – measure 30g for each biscuit. Greek Almond Shortbread biscuits are delicious when served with coffee.


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