Greek Kourabiethes > Christmas Shortbread

Posted On December 16, 2006

Filed under Hellenic Food

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Ingredients >
500 grams unsalted butter, softened
150 ml castor sugar
2 egg yolks
250 grams toasted almonds, coarsely ground
180 ml brandy or orange juice
1 kilo all purpose flour
250 ml orange blossom water
300 grams icing sugar

Method >
Preheat oven to 180 C degrees and lightly oil several baking sheets or line them with baking parchment. Cream together the butter and castor sugar until light and fluffy. Add the egg yolks, almonds and brandy or orange juice, beating continuously. Gradually knead in the flour until a manageable dough is formed. This can be either moulded with the fingers into half-moons or patted out about 1.5 cm thick and cut into stars, crescents and other shapes. Arrange on baking sheets and bake for about 20 minutes, until firm but not coloured. When they come out of the oven sprinkle generously with orange blossom water and sift with icing sugar. They should be completely covered like snow.

Variation > Roll dough into small balls. Put onto sheets and pinch between thumb and three fingers to form a small peak. Press a whole clove into the top and then bake and finish as above.

These also keep well in an airtight tin. Sprinkle with additional icing sugar if necessary when serving.