Shortbread crescents (kourambiethes)
Cuisine type: GreekCooking time:
Less than 60 minutesCourse: Dessert
250g butter, softened
1/3 cup (55g) icing sugar
1 egg yolk
1 tablespoon brandy
½ cup (60g) ground almonds
2 tablespoons chopped slivered almonds
2 cups (300g) plain flour
½ cup (75g) self-raising flour
1½ cups (250g) icing sugar, extra
NOTE: This recipe makes about 36 crescents and can be made a week ahead.
Preheat oven to moderate (180°C/160°C fan-forced).
Beat butter and sifted icing sugar in a medium bowl with an electric mixer until light and fluffy. Add egg yolk and brandy, beat until well combined. Stir in both almonds and sifted flours to form a soft dough. It may be easiest to do this using a low setting on the electric mixer.
Shape level tablespoons of mixture into crescents and place, 3cm apart, on ungreased baking trays. Bake crescents in a moderate oven for about 15 minutes or until browned lightly.
Cool shortbread on tray for 10 minutes. Sift half the extra icing sugar over a sheet of baking paper. Transfer shortbread onto icing sugar. Sift over the remaining icing sugar to coat completely. Cool.
Store in an airtight container, dusted with extra sifted icing sugar.
Suitable to freeze. Not suitable to microwave.
Photography by Brett Stevens.