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Greek almond shortbread biscuits. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Pre-heat oven to 200°C and before baking reduce to 165°C (fan forced).
Lightly melt the butter and put into a large bowl.
Add sugar, vanilla sugar and almonds. Mix thoroughly, with your hand, until the sugar has dissolved.
In a separate bowl mix the two flours together and proceed to add small amounts of flour into the butter/almond mixture until the mixture becomes firm (not hard).
Line a baking tray with baking paper. Take a piece of dough the size of a 50c coin, and roll it into a ball in the palm of hand. Place the dough balls onto the baking tray, leaving enough space between each for the biscuits to spread.
Bake for 15–20 minutes or until golden brown. Allow to cool on the tray overnight.
Roll the biscuits in icing sugar. Place them on a platter and enjoy!
Note: You can also make these biscuits into a crescent by rolling them into a sausage shape and shaping them on the baking tray. Almonds are optional.
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