traditional Greek almond shortbread
250gms unsalted butter/margarine (softened)
2 heaped tablespoon icing sugar
1 tablespoon vanilla sugar
¼ cup ground almonds, optional
370gms self-raising flour, sifted
Extra Icing Sugar for dusting
PRE HEAT oven to 175° degrees
PLACE butter into large bowl with icing sugar and whisk to cream (light and fluffy).
ADD egg, almond and vanilla sugar and mix well.
SIFT flour and add to mix.
FOLD into butter mixture until well combined.
PLACE dough onto bench, press and spread with the palm of your hand until it is approximately 15mm high.
BEGIN shaping/cutting out your kourambiethes using a cookie cutter and place evenly on baking tray.
BAKE for approximately 20 minutes (or until golden brown)
ICE kourambiethes while hot to make Icing sugar stick.