Baking & Desserts
Greek Almond Shortbread Diamonds (Kourambiedes)
Prep 35 mins. /Cook 35 mins.
Makes 28
Average
Greek Almond Shortbread Diamonds (Kourambiedes)
Method
Note: this recipe requires an additional 10 minutes for resting.
- Beat butter with an electric mixer for approximately 15 minutes, until light, creamy and almost white in colour. Add icing sugar and continue beating for a further 5 minutes. Add yolks, ouzo, almonds and vanilla and beat until well combined.
- Sift flours and baking powder into butter mixture and stir with a large metal spoon, until mixture forms a dough. Turn onto a lightly floured surface and knead gently until smooth. Cover and rest for 10 minutes.
- Divide mixture into 4 and press each into a long sausage shape, approximately 4cm x 30cm long. Using a sharp knife cut dough on an angle at 4 cm intervals. Transfer 'diamonds' to paper lined baking trays, allowing a little room for spreading. Bake at 150°C for 30-35 minutes until golden.
- Drizzle each biscuit with a few drops of ouzo, immediately on removal from oven. Roll hot biscuits in extra icing sugar and transfer to a cooling rack. Sift remaining icing sugar over biscuits and allow to cool completely before transferring to an airtight container.
More Tips
- Biscuits will keep for 1 month in an airtight container, stored in a cool place.
- Traditionally, when baking Greek biscuits, it’s customary to make them in large quantities, to give away as a gift or offering to family and friends.
IN THIS RECIPE
Unsalted Butter
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Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.