Greek Shortbread

Name: Greek Shortbread
Ingredients: 1 cup butter, chopped; 1 tsp vanilla extract; 1/2 cup powdered sugar, sifted, plus extra for dusting; 1 None egg yolk; 1 tbsp brandy; 2/3 cup sliced almonds, toasted, finely chopped; 2 1/4 cups all-purpose flour, sifted; 1/2 cup self-rising flour, sifted

8 ingredients

3 steps

Ingredients

1 cup butter, chopped
1 tsp vanilla extract
1/2 cup powdered sugar, sifted, plus extra for dusting
1 None egg yolk
1 tbsp brandy
2/3 cup sliced almonds, toasted, finely chopped
2 1/4 cups all-purpose flour, sifted
1/2 cup self-rising flour, sifted

Directions

1

Preheat oven to 325°F. Lightly grease 2 baking trays.
2

Cream butter, vanilla and sugar until light and fluffy. Beat in egg yolk and brandy then transfer to a large bowl. Add almonds and flour and mix until combined. Shape level tablespoonfuls of mixture into crescents. Transfer to prepared trays, 1 inch apart, and bake for 15-20 mins, or until golden brown. Let cool on trays for 5 mins.
3

Sift a thick layer of powdered sugar onto a large sheet of parchment paper. Place shortbreads on powdered sugar then dust shortbreads heavily with powdered sugar. Let cool then serve.