Greek Almond Shortbread Biscuits
Scrumptious buttery biscuits traditionally cooked at Christmas but why wait!
- Yields: 24 |
- Difficulty: moderate
- Prep Time : 1:30 hours |
- Cook Time : 15 mins
250 g unsalted butter
1 tsp (5 ml) baking powder
200 g icing sugar, sifted, plus extra for dusting
1 large egg yolk
1 tsp (5 ml) vanilla extract
2 Tbsp (30 ml) Ouzo
140 g slivered almonds
½ C (125 ml) almond meal
In a small pot, melt the butter over low heat. Avoid stirring or shaking the pot. Carefully pour the clear butter into a container and discard the rest of the butter. Refrigerate for about 1 hour.
Preheat the oven to 180 °C. Lightly grease 2 baking trays.
In a large bowl, sift the flour and baking powder together and keep to one side.
Place the chilled butter in a bowl and beat with an electric mixer until the butter is light and fluffy. Gradually add the icing sugar and mix well. Add the egg yolk, vanilla extract and Ouzo and beat until the ingredients are just combined. Gently fold into the flour mixture, add the almonds and almond meal and combine lightly. Cut into desired shapes and carefully place them on the baking tray, leaving a little space between each biscuit. Bake for 12–15 minutes until lightly coloured.
Pour some icing sugar into a deep mixing bowl and, as you remove the biscuits from the oven, place them into the icing sugar, completely coating them. Leave to cool before storing in an airtight container.