Best Greek 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

GREEK SHORTBREAD

Steps:

• Preheat the oven to 160 degrees centigrade. Line 2 large baking trays.
• Cream butter and sugar together until the mixture is light and fluffy.
• Beat in the egg yolk.
• Sift the flour and cornflour and add ground almonds. Mix gently combining everything.
• Make the biscuits (likely to make between 50-70). Break the dough into marble sized pieces and form into barrels or crescent shapes (although round marbles are ok). Place on baking tray with about a cm between each. Bake for 25 mins- the biscuits want to be set but not coloured.
• Once the biscuits are cool dip them quickly into the rosewater and then roll them about in a bowl of icing sugar. You want the biscuit to be entirely coated. I suggest using one hand to dip the biscuit in the water and one hand to cover them in icing sugar- this way you won't end up with really wet/sticky hands. Pack them into a tin, sprinkling a layer of icing sugar as you go.