Greek Shortbread

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  • 250g unsalted butter
  • 3 tablespoons icing sugar, sifted
  • 1 tablespoon brandy
  • 1/2 cup finely chopped toasted almonds
  • 2 1/2 cups plain flour
  • 1 teaspoon baking powder
  • 2 cups icing sugar



Preheat the oven to 160 C .
Beat butter and sugar until light and fluffy, add brandy
and mix well. Stir in almonds, flour and baking powder. Knead by hand until
smooth. Break off small pieces the size of a walnut, place on a baking tray
and pinch top to form a peak. Bake for 20 minutes until lightly coloured,
do not brown. Leave to cool on tray for 10 minutes. Sift over icing sugar
and store in an airtight container.

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