Greek Almond Shortbread Food

KOURABIETHES: GREEK SHORTBREAD COOKIES WITH ALMONDS

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , add the butter and mix until light and fluffy, about 5 minutes.
• Scrape the sides of the bowl and add egg yolks and 1/2 cup confectioners' sugar. Mix well. Add the ouzo, vanilla, and the toasted chopped almonds.
• In a separate bowl, sift the flour, baking powder, and baking soda together. With the mixer on low, add the flour to the butter mixture and mix until incorporated. You don't want to over mix the dough because that will toughen the cookies. Chill the dough for about half an hour to make it easier to handle and roll.
• Heat the oven to 350 F. Have ungreased baking sheets at the ready.
• Remove the dough from the refrigerator. Take a piece of dough about the size of a walnut, roll it into a ball, and place on the cookie sheet, spacing 1 inch apart. Alternatively, roll the walnut-sized piece of dough into a log and then curl the ends in and pinch slightly to make a half-moon or crescent shape.
• Stud each cookie in the center with an optional whole clove and bake for 20 minutes or until just beginning to brown.
• When the cookies are still very warm, dredge in confectioners' sugar. (Handle them with care because they are fragile.) The sugar layer will almost melt and coat the cookies. After the cookies cool a bit, add another dusting of confectioners' sugar.
• After the cookies cool a bit, add another dusting of confectioners' sugar. Store in a covered container with a light dusting for confectioners' sugar for up to one month.

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 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.

ALMOND SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.