Greek Almond Shortbread
5 people added this to their Recipe Box
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 9393 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 12 g12g carb |
| fibre | 00 fibre |
| chol | 14 mg14mg chol |
| sodium | 43 mg43mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 44 vit A |
| folate | 66 folate |
- Preparation time: 20 minutes Chill: 1 hour
- Cook time : 20 minutes
- Total time : PT20M
Ingredients
- 1/2 cup unblanched almonds 1/2 cup unblanched almonds
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 cup butter , softened1 cup butter, softened
- 1 egg yolk 1 egg yolk
- 1 tbsp brandy 1 tbsp brandy
- 1 tsp vanilla 1 tsp vanilla
- 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 2 cups icing sugar 2 cups icing sugar
Preparation
In skillet, toast almonds; let cool. In food processor, chop almonds with half of the granulated sugar until fine.
In large bowl, beat together butter, remaining granulated sugar and almond mixture until fluffy; beat in egg yolk, brandy and vanilla.
In separate bowl, whisk together flour, baking powder and sa< stir half at a time into butter mixture.
Form by 1 tbsp (15 mL) into balls. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until firm, about 1 hour.
Bake in 325°F (160°C) oven until slightly darker on bottom, about 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.
In large bowl, beat together butter, remaining granulated sugar and almond mixture until fluffy; beat in egg yolk, brandy and vanilla.
In separate bowl, whisk together flour, baking powder and sa< stir half at a time into butter mixture.
Form by 1 tbsp (15 mL) into balls. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until firm, about 1 hour.
Bake in 325°F (160°C) oven until slightly darker on bottom, about 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.
Source : Canadian Living Magazine: June 2010
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