Greek almond shortbread biscuits. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 250g unsalted butter

  • 1 heaped tbsp sugar

  • 1 heaped tbsp vanilla sugar

  • ½ cup roasted almonds, crushed

  • 1 cup plain flour, sifted

  • 2 cups self-raising flour, sifted

  • Icing sugar


  • 1.

    Pre-heat oven to 200°C and before baking reduce to 165°C (fan forced).

  • 2.

    Lightly melt the butter and put into a large bowl.

  • 3.

    Add sugar, vanilla sugar and almonds. Mix thoroughly, with your hand, until the sugar has dissolved.

  • 4.

    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).

  • 5.

    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.

  • 6.

    Bake for 15–20 minutes or until golden brown. Allow to cool on the tray overnight.

  • 7.

    Roll the biscuits in icing sugar. Place them on a platter and enjoy!

  • 8.

    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.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 294kj
  • Fat Total 19g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 25g
  • Sugar 3g
  • Sodium 51mg

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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Average Rating
8 comments • 6 ratings
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Posted by Report
Really bad George your a bad cook
Posted by Report
Definitely should not be melting the butter. Butter has to be at room temperature and beat together with the sugar ....
Posted by Report
Yes it was crumbly but they taste fantastic and are easy to make
Posted by KorneliaReport
They are very delicate. I used to eat them in Greece for Christmas and made them in Germany as well. They are supposed to melt in the mouth so a certain crumbliness is to be expected.
Posted by Report
This is not a very good recipe. The dough was so crumbly that I had to add a bit of water. Nothing like what my mum would make.
Posted by Report
as soon as i read the recipe, i knew something was not right. you do not melt the butter to start with.
Posted by Di98Report
Dear Unhappy Cook.

Nope no way was it anything you did incorrectly. This is a really bad recipe. Had I read your comment before I made these this arvo, I would not have given it a go. Would have looked for another recipe since I don't have mine with me at the moment.
Oh well. In the bin they go. :(
Posted by Di98Report
Terrible!!! Dont waste your ingredients!! Never ever again. Should have stuck to my own recipe. As a Greek I can say this one is SKATA! (poo).