Greek Shortbread

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  • 250g butter, slightly softened
  • 1 cup icing sugar, sifted
  • 1 tablespoon brandy
  • 1/2 cup finely chopped toasted almonds
  • 2 1/2 cups plain flour
  • 1 teaspoon baking powder
  • extra icing sugar for dusting


Preheat oven to 160 C.
Beat together butter and sugar until pale and creamy. Add brandy and mix well. Add almonds, flour and baking powder and mix well. Knead by hand until smooth. Break off walnut sized pieces and place on a lined baking tray. Pinch the top of each biscuit to form a peak.
Bake for 20 minutes until cooked but not brown.
Sift over icing sugar when cool.

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