Greek Almond Shortbread
Yields 40 to 50
You will need:
1/2 cup unblanched or slivered almonds
1/2 cup sugar
1 cup butter, softened
1 egg yolk
1 tbsp brandy or whiskey
1 tsp vanilla extract
2 1/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup icing sugar
In a skillet, toast the almonds over medium heat until lightly golden brown, then remove from pan to cool.
Once cool, place in a food processor with 1/4 cup of the sugar, process until fine.
In a large bowl or stand mixer, beat the butter with the remaining 1/4 cup sugar and the almon sugar mixture until fluffy.
Now add the yolk brandy and vanilla and beat again.
In separate bowl, whisk the flour, baking powder and salt together, then mix into the butter mixture, half at a time.
Prepare baking trays by lining with parchment paper.
Using a tbsp, measure out the dough one at a time and roll into balls, place them 1 inch apart on the trays. Refrigerate until firm, about 1 hour.
Preheat oven to 325 F, then bake the shortbread for about 20 minutes, until golden and slightly dark on the bottoms.
Cool on the pans for 5 minutes.
Prepare a tray with half the icing sugar, place the shortbread on the icing, then sprinkle the remaining half of the icing sugar over top.
Let cool completely and enjoy.
Yields 40 to 50
You will need:
1/2 cup unblanched or slivered almonds
1/2 cup sugar
1 cup butter, softened
1 egg yolk
1 tbsp brandy or whiskey
1 tsp vanilla extract
2 1/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup icing sugar
In a skillet, toast the almonds over medium heat until lightly golden brown, then remove from pan to cool.
Once cool, place in a food processor with 1/4 cup of the sugar, process until fine.
In a large bowl or stand mixer, beat the butter with the remaining 1/4 cup sugar and the almon sugar mixture until fluffy.
Now add the yolk brandy and vanilla and beat again.
In separate bowl, whisk the flour, baking powder and salt together, then mix into the butter mixture, half at a time.
Prepare baking trays by lining with parchment paper.
Using a tbsp, measure out the dough one at a time and roll into balls, place them 1 inch apart on the trays. Refrigerate until firm, about 1 hour.
Preheat oven to 325 F, then bake the shortbread for about 20 minutes, until golden and slightly dark on the bottoms.
Cool on the pans for 5 minutes.
Prepare a tray with half the icing sugar, place the shortbread on the icing, then sprinkle the remaining half of the icing sugar over top.
Let cool completely and enjoy.