- 340g unsalted butter (room temperature)
- 110g icing sugar
- 340g plain flour
- 1 cup toasted slivered almonds
- 1 vanilla pod, halved and scraped
- Extra plain flour for dusting
- Extra icing sugar for dusting
- 1 teaspoon salt
Beat butter and icing sugar until light and fluffy. Add plain flour, salt, almonds and vanilla scrapings and stir with spoon until just combined.
Knead mixture on floured bench until a soft dough forms, without being sticky. Divide dough into 50g portions, roll into crescent shapes. Space out on a lightly greased baking tray and bake in a preheated oven at 165°C for 10 minutes. Turn the tray and bake for a further 10 minutes until lightly golden.
Remove from the oven and place on a wire rack. Dust a sheet of baking paper with icing sugar while the biscuits are still warm (not hot) and place on paper and dust with icing until completely covered. Allow to cool. You can store the shortbread in an airtight container for up to one month.
Recipe from George Calombaris’ cookbook Greek Cookery, published by New Holland, 2009.
- Cuisine - Greek
- Course - Dessert