Greek shortbread or Kourambíedes

  • Prep Time: 35 minutes
  • Cooking Time: 15 minutes
  • Servings: Makes about 40
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Greek shortbread or Kourambíedes are traditionally served during Easter as well as at such festivities as engagement parties and weddings but they are delicious any time.

Ingredients

  • 250g unsalted butter, softened
  • 100g icing sugar
  • 1 egg yolk
  • 1 teaspoon finely grated orange rind
  • 1 tablespoon (20 ml) ouzo or brandy
  • 100g ground almonds
  • 2 ½ cups (375g) self raising flour
  • 1 cup (160g) icing sugar, extra

Instructions

  1. Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
  2. Beat butter, icing sugar and rind in a medium bowl with electric beaters until light and creamy. Add egg yolk, ouzo or brandy and beat until well combined. Add almonds and flour and mix on low speed to form soft dough.
  3. Shape level tablespoons of mixture into crescent shapes. Place 3cm apart on prepared trays.
  4. Bake for 12-15 minutes or until lightly golden. Stand for 3-5 minutes before transferring to a wire rack to cool. While still warm sift over half of the extra icing sugar. Turn biscuits and sift over remaining icing sugar to coat completely. Cool.
  5. Store shortbread in an airtight container for up to a week.

Notes

Lyndey’s Note: Replace the orange rind with vanilla extract if you like. Biscuits can also be sprinkled with a little rosewater while still warm, before dusting with icing sugar.

Recipe from Lyndey & Blair’s Taste of Greece cookbook

Related Recipe: Lyndey Milan’s Tiramisu with Chocolate and Honeycomb

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