Greek Almond Shortbread Circles Food

KOURAMBIETHES (GREEK ALMOND SHORTBREADS)

Steps:

• Gently melt the butter over low heat in a small heavy-based saucepan; without stirring or shaking the pan. Carefully pour the clear butter into another container, leaving the white sediment in the pan to be discarded. Refrigerate for 1 hour.
• Preheat the oven to 325 and line two baking trays with parchment paper.
• Grind the slivered almonds to a medium fine meal.
• In a bowl, sift the flour and baking powder together.
• Using an electric mixer, beat the chilled butter until light and fluffy. Gradually add the icing sugar and combine well. Add the egg yolk, vanilla, and ouzo and beat until just combined. Fold in the flour, ground almonds and the almond meal.
• Shape heaped tablespoons of mixture into crescents, place on the baking trays and bake for 12 minutes, or until lightly colored.
• Remove from the oven and dust liberally with icing sugar. Leave to cool on the trays for 10 minutes.
• Line a baking tray with parchment paper and dust the paper with icing sugar. Lift the warm biscuits onto this and dust again with the icicng sugar. When the biscuits are cool, dust them once again with the icing sugar before storing them in an airtight container.

GREEK CHRISTMAS ALMOND SHORTBREAD COOKIES (KOURABIEDES)

Steps:

• Preheat oven to 350°F.
• Lightly toast the almonds in a small skillet, making sure the almonds do not burn. Chop them roughly and set aside.
• In the mixing bowl of a stand mixer, beat together the butter and ½ cup confectioner's sugar until very creamy. Add the egg yolk and the almond extract.
• In a small bowl, blend the flour and the salt. Add to the butter mixture and mix just until just combined. Next, stir in the toasted almonds. The dough will be sticky, but do not add more flour at this point. Cover the dough and refrigerate for 30 minutes to an hour.
• Line two baking sheets with parchment paper. Remove the dough from the refrigerator. (If the dough is still too soft, add one tablespoon of flour). Using a small spoon take a tablespoon of the dough and form it into a small ball and place on the baking sheet. Repeat with the remaining dough. Bake for about 15 minutes, or, until the bottom of the cookie is light brown. (Check so you do not over-bake).
• While the cookies are baking, pour the remaining one cup of confectioner's sugar into a small bowl. Remove the cookies from the oven and allow them to cool slightly. When they are easy to handle, gently roll them, one by one, in confectioner's sugar to coat. Once they are cooled completely, place them in a platter and dust them generously with the confectioner's sugar.

GREEK ALMOND SHORTBREAD (KOURABIE)

Steps:

• Preheat your oven to 180oc (375 oF).
• In a large bowl beat the butter, oil, eggs, sugar and vanilla until thick and glossy. It will take about 5 - 7 minutes.
• Add in the flour and almonds. Start with a large wooden spoon and progress to clean hands until all is well mixed. The mixture will be quite dry.
• Roll peices of dough the size of a large cherry and flatten, or roll into a sausage and flatten slightly - or what ever suits your fancy.
• Place onto a lined tray, repeat until all the mixture is used (you should get 50 - 60 biscuits).
• Bake in preheated oven for 20 - 30 minutes depending on how you roll and flatten your biscuits. They should be nicely golden all over.
• Once out of the oven, liberally sift extra icing sugar over hot biscuit and leave to cool.
• Store in an air tight container with plenty of icing sugar.
• They will keep for up to 2 weeks in a dry and dark area.

GREEK ALMOND SHORTBREAD CIRCLES

Steps:

• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add the 1 cup powdered sugar.
• Beat until mixture is fluffy and light in color, scraping side of bowl occasionally.
• Beat in egg yolks, brandy, and vanilla until combined.
• Using a wooden spoon, stir in flour and almonds until well mixed.
• Cover and chill about 1 hour or until dough is easy to handle.
• Preheat oven to 325 degrees F.
• Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
• Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness.
• Bake in the preheated oven for 12 to 14 minutes or until set.
• Transfer cookies to a wire rack.
• While warm, lightly brush the cookies with rose water (if desired) and sprinkle with additional powdered sugar.
• Cool completely on wire rack.
• Makes about 84 cookies.
• TO STORE:
• Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.