My Greek boss, Patricia Kottaridis Stone showed me how to make these gorgeously buttery shortbread after I begged her for the recipe as I'd never tasted such a delicious version of them. The secret to the unusually rich nutty flavour is to slowly cook the unsalted butter til it goes a nut brown. The texture of the dough is also unusual but the biscuits turn out beautifully crisp and delictate and totally morish!
Turn oven on to 180C
Put butter in a medium saucepan and slowly cook over medium heat til butter is a nutty golden brown colour.
Remove and let it cool
Spread almonds on a baking tray and roast in oven til browned - then roughly chop into smaller pieces
In a large bowl, stir the egg, egg yolk, icing sugar and brandy til combined
Add cooled butter and stir it in
Slowly add the flour and baking powder
Then the almonds
Form the dough into whatever shape you like - these are in "S" shapes - or "lightening bolts"
Bake for about 20 mins til light golden in colour
Cool slightly then sift icing sugar over
Nutritional analysis per serving (60 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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