Get ready to transport your taste buds to the beautiful Mediterranean country of Greece with this delicious reader recipe for Kourabiethes, or almond shortbread. Passed down from generation to generation, this recipe has been lovingly crafted over many years by a reader’s Greek grandmother, (yia-yia).
With a delicate balance of flaked almonds, vanilla, and aniseed essence, these sweet and crumbly biscuits are perfect for serving at special occasions or simply as an indulgent treat to enjoy with a cup of coffee. The combination of the toasted almonds and the buttery shortbread base is simply irresistible.
While the recipe may appear daunting at first, with a little patience and care, you’ll be able to create these beautiful crescent-shaped biscuits that will make your guests think you’ve been cooking with your yia-yia for years. From toasting the almonds to rolling the dough into the perfect shape, each step is essential to achieving the perfect result.
So why not channel your inner yia-yia and try this recipe for Kourabiethes today? You’ll be amazed at how such a simple recipe can create such a delicious and memorable treat.
- 2/3 cup flaked almonds
- 250g unsalted butter, softened
- 2 1/2 cups pure icing sugar
- 1 egg yolk
- 1 tbsp vanilla essence
- 2 tbsp aniseed essence
- 2 1/4 cups self-raising flour
- 1/2 tsp baking powder
Preheat oven to 180°C. Line 2 baking trays with baking paper. Place almonds on the first tray. Cook for 3 to 5 minutes or until golden. Set aside to cool.
Using an electric mixer, cream butter and 1/2 cup icing sugar until pale and creamy. Add egg yolk and beat until well combined. Add vanilla and aniseed essence.
Sift flour and baking powder together over butter mixture. Using hands, crumble toasted almonds over butter mixture. Stir until dough comes together. Knead gently. Flatten into a 10cm disc and wrap in greaseproof paper. Refrigerate for 1 hour.
Roll dough out until 15mm thick. Using a glass, cut crescent shapes from dough. Place on baking trays. Bake for 20 minutes or until light golden. Stand biscuits on trays for 5 minutes.
Roll warm biscuits in remaining icing sugar. Place on a wire rack to cool. Sift any remaining icing sugar over cooled biscuits. Serve.