GREEK ALMOND SHORTBREAD (KOURABIE)
Mary, a friends Greek neighbour, took the time to show us this recipe. It is a family recipe from her area of Greece. The actual dough has very little sugar as they are dusted heavily in icing sugar once cooked. These are very crunchy and has peices of almonds through out them. The shape is entirely upto the cook, just make sure they are not too large as they will burn on the outside and not cooked on the inside. The dough for each biscuit (cookie) should be the size of a large cherry.
Provided by cookingpompom
Categories Dessert
Time 40m
Yield 50-60 biscuits/cookies
Number Of Ingredients 8
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.
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