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How to make Kourabiethes (almond shortbread)

Yield = 45
Prep time: 2:50
Cook time: 0:25
Total time: 3:15

Ingredients

  • 2/3 cup flaked almonds
  • 250g unsalted butter, softened
  • 2 1/2 cups pure icing sugar
  • 1 egg yolk
  • 1 tablespoon vanilla essence
  • 2 tablespoons aniseed essence
  • 2 1/4 cups self-raising flour
  • 1/2 teaspoon baking powder

Method

  • Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Place almonds on 1 tray. Cook for 3 to 5 minutes or until golden. Set aside to cool. 2 Using an electric mixer, cream butter and 1/2 cup icing sugar until pale and creamy. Add egg yolk and beat until well combined. Add vanilla and aniseed essence.
  • Step 2 Sift flour and baking powder together over butter mixture. Using hands, crumble toasted almonds over butter mixture. Stir until dough comes together. Knead gently. Flatten into a 10cm disc and wrap in greaseproof paper. Refrigerate for 1 hour.
  • Step 3 Roll dough out until 15mm thick. Using a glass, cut crescent shapes from dough. Place on baking trays. Bake for 20 minutes or until light golden. Stand biscuits on trays for 5 minutes.
  • Step 4 Roll warm biscuits in remaining icing sugar. Place on a wire rack to cool. Sift any remaining icing sugar over cooled biscuits. Serve.