Fresh snow fall on these buttery beauties. These toasted almond shortbread crescent shaped biscuits are a Christmas classic. Such a simple recipe and so loved during any festive period, particularly Christmas. Heavily powdered with icing sugar to represent snow, which is ironic for us Greeks living in Australia celebrating Christmas in Summer (but they wont stop me from enjoying them!)
The texture of the delicious biscuits are buttery and short, baked with toasted almonds making Kourambiethes the perfect coffee accompaniment any time of the day.
Note: we enjoy our Kourambiethes very short in texture, you may add a teaspoon of baking powder to lighten them. Also, a shot of ouzo if you like.
Yield- approx. 25 depending on the cookie cutter shape you use. I used a 7cm circle to create the crescents.
You can get my hand designed Kourambiethes recipe tea towel here: https://www.maryskouzina.com.au/product/kourambiethes-tea-towel/
KOURAMBIETHES. | Greek Christmas Butter Biscuits with Almonds.
Mary PolitisIngredients
- 250 g room temp unsalted butter.
- 100 g powdered sugar.
- 1 egg yolk.
- 400 g plain flour.
- 100 g toasted silvered or finely chopped almonds.
- A pinch of salt.
- Icing sugar to dust generously.
Instructions
- Begin by toasting the almonds in a pan and set them aside. Combine butter and sugar and mix on high until it’s very creamy and white. Add the egg yolk and continue mixing on high until almost white and the mixture resembles butter cream.
- Using a folding attachment, set the speed to low and slowly spoon in 350g of the flour and pinch of salt mixing on low until combined. Then stir or fold in the almonds. If the mixture is still to sticky and wet add the rest of the flour.
- Preheat your oven to 170C fan forced. Roll out the dough between two sheets of baking paper keeping it 1 cm thick. Use your desired cookie cutter to create the cookie shapes and place on a lined flat tray. Bake for approximately 15-20 mins.
- Allow them to cool once you remove them then sprinkle generously with icing sugar.