Greek Almond Shortbread
304 people added this to their Recipe Box
Bessie Meletopoulos of Toronto nestles these in candy paper cups – all the better to hold the abundance of icing sugar with which she dusts her holiday specialty.
Servings: 48 cookies
Ingredients:
Greek Almond Shortbread
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per cookie: about | - |
| cal | 93 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 43 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 4% |
| folate | 6% |
Suggested Recipes
-
1/2 cup (125 mL) unblanched almonds, toasted
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) butter, softened
1 egg yolk
1 tbsp (15 mL) brandy
1 tsp (5 mL) vanilla
2-1/4 cups (550 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
2 cups (500 mL) icing sugar
Preparation:
Line 2 rimless baking sheets with parchment paper or leave ungreased.
In food processor, chop almonds with half of the granulated sugar until fine. In large bowl, beat butter, remaining sugar and almond mixture until fluffy. Beat in egg yolk, brandy and vanilla. In separate bowl, whisk flour, baking powder and salt ; stir half at a time into butter mixture.
Form by 1 tbsp (15 mL) into balls. Arrange, 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, 1 hour.
Bake in centre of 325°F (160°C) oven until slightly darker on bottom, 20 minutes. Let cool on pans for 5 minutes.
Spread half of the icing sugar on tray; arrange warm cookies on sugar. Sift remaining sugar over top. Let cool. (Make-Ahead: Cookies can be layered between waxed paper in airtight container and stored for up to 1 week or frozen for up to 1 month)
In food processor, chop almonds with half of the granulated sugar until fine. In large bowl, beat butter, remaining sugar and almond mixture until fluffy. Beat in egg yolk, brandy and vanilla. In separate bowl, whisk flour, baking powder and salt ; stir half at a time into butter mixture.
Form by 1 tbsp (15 mL) into balls. Arrange, 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, 1 hour.
Bake in centre of 325°F (160°C) oven until slightly darker on bottom, 20 minutes. Let cool on pans for 5 minutes.
Spread half of the icing sugar on tray; arrange warm cookies on sugar. Sift remaining sugar over top. Let cool. (Make-Ahead: Cookies can be layered between waxed paper in airtight container and stored for up to 1 week or frozen for up to 1 month)
Additional Information
-
This recipe is part of Canadian Living's 50-Day Holiday Countdown. Don't miss a day of our exclusive holiday recipes, baking tips, decorating ideas and more. Sign up today! >>
Already a member of My CL? Just sign in to your My CL account and update your Profile page to include Canadian Living's 50-Day Holiday Countdown.
Source
Holiday Celebrations: 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »