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!


  • 800gm Plain Flour

  • 700gm Unsalted Butter

  • 1 tspn Baking Powder

  • 300g Almond slivers

  • 3 Tbsp Brandy

  • 3/4 cup Icing Sugar

  • 1 Egg

  • 1 Egg Yolk

  • Extra Icing Sugar for dusting


  • 1.

    Turn oven on to 180C

  • 2.

    Put butter in a medium saucepan and slowly cook over medium heat til butter is a nutty golden brown colour.

  • 3.

    Remove and let it cool

  • 4.

    Spread almonds on a baking tray and roast in oven til browned - then roughly chop into smaller pieces

  • 5.

    In a large bowl, stir the egg, egg yolk, icing sugar and brandy til combined

  • 6.

    Add cooled butter and stir it in

  • 7.

    Slowly add the flour and baking powder

  • 8.

    Then the almonds

  • 9.

    Form the dough into whatever shape you like - these are in "S" shapes - or "lightening bolts"

  • 10.

    Bake for about 20 mins til light golden in colour

  • 11.

    Cool slightly then sift icing sugar over

Nutritional information

Nutritional analysis per serving (60 servings)

  • Energy 171kj
  • Fat Total 12g
  • Saturated Fat 6g
  • Protein 2g
  • Carbohydrate 13g
  • Sugar 2g
  • Sodium 8mg

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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The uncooked dough is an unusual texture - quite unlike any other Greek shortbread dough - but it WILL work.

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Posted by jackicamReport
I've heard about something like that now that you mention it! I'll look into them - Thanks Philippa
Posted by Philippa WightmanReport
This one will be getting a test drive this weekend Jackie! Thanks for posting it.
By the way, before Christmas I was scouring Robin's Kitchen & found this amazing trivet for stovetop use Aris Simmer Mat - fantastic for controlled simmering - have used it for custards, lemon curd, simmering silverside and I am guessing it would be fantastic for controlling the 'browning' of the butter. (About $27)