Kourabiethes (almond shortbread)
Kourabiethes (almond shortbread), a christmas recipes recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
Ingredients
- 2/3 cup flaked almonds
- 250g unsalted butter, softened
- 2 1/2 cups pure icing sugar
- 1 egg yolk
- 1 tablespoon vanilla essence
- 2 tablespoons aniseed essence
- 2 1/4 cups self-raising flour
- 1/2 teaspoon baking powder
Method
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Preheat oven to 180°C. Line 2 baking trays with baking paper. Place almonds on 1 tray. Cook for 3 to 5 minutes or until golden. Set aside to cool. 2 Using an electric mixer, cream butter and 1/2 cup icing sugar until pale and creamy. Add egg yolk and beat until well combined. Add vanilla and aniseed essence.
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Sift flour and baking powder together over butter mixture. Using hands, crumble toasted almonds over butter mixture. Stir until dough comes together. Knead gently. Flatten into a 10cm disc and wrap in greaseproof paper. Refrigerate for 1 hour.
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Roll dough out until 15mm thick. Using a glass, cut crescent shapes from dough. Place on baking trays. Bake for 20 minutes or until light golden. Stand biscuits on trays for 5 minutes.
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Roll warm biscuits in remaining icing sugar. Place on a wire rack to cool. Sift any remaining icing sugar over cooled biscuits. Serve.
More Christmas Recipes recipes
- Applesauce Bread I
- Buche de Noel
- Christmas stollen
- Easy Arugula Salad
- Gingerbread biscuits
- Gingerbread house