| | Kourabiethes (almond shortbread)
Kourabiethes (almond shortbread)
Kourabiethes (almond shortbread) 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  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.
  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.
  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.
  4. Roll warm biscuits in remaining icing sugar. Place on a wire rack to cool. Sift any remaining icing sugar over cooled biscuits. Serve.
Time for preparing:
25 min.


  • 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