Greek Almond Shortbread Greek Almond Shortbread

Author: Canadian Living

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: June 2010



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 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 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.

Nutritional facts Per cookie: about

  • Sodium 43 mg
  • Protein 1 g
  • Calories 93.0
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g


  • Iron 3.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Greek Almond Shortbread