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Greek shortbread cookies (Kourambiedes)

Adapted from Indulgence Petits Fours [1]

Makes 50 cookies

1 cup (250g) unsalted butter, softened

1/2 cup (60g) icing sugar

Finely grated orange zest from 1 orange

1 egg yolk

1 tbs brandy (I omitted this)

1/2 cup (55g) ground almond meal

1/4 cup (40g) almonds, toasted and finely chopped

2 1/2 cups (310g) plain flour, sifted

1 1/2 tsp baking powder, sifted

Extra icing sugar, for dusting

  1. Cream the butter, sugarĀ  and orange zest in a medium bowl until pale and fluffy.
  2. Add the egg yolk and brandy and beat until combined.
  3. Fold the ground and chopped almonds, flour and baking powder into butter mixture and mix until well combined.
  4. Gather together and wrap in cling wrap. Refrigerate for 1-2 hours, or until firm.
  5. Preheat the oven to 160C (315F). Line two baking trays with baking paper.
  6. Shape a tablespoonful of the mixture into crescents or balls using lightly floured hands.
  7. Bake for 20 minutes, or until pale golden.
  8. Cool on trays for 5 minutes then transfer to wire rack to cool completely (remember: don’t do what I did and grabbed it straight off the tray as it’s still fragile and broke).
  9. While still warm, dust with sifted icing sugar.
  10. Just before serving, heavily drench the cookies with icing sugar.