1996 Honorable Mention: Kourambiethes (Almond Shortbread) Recipe
Servings: 12
Ingredients
- 1/2 c. Blanched almonds
- 1 lb Unsalted butter softened
- 1 lb Confectioners' sugar
- 2 x Egg yolks
- 3 Tbsp. Cognac
- 1 tsp Vanilla extract
- 3 c. Cake flour
- 1/2 tsp Baking pwdr
Directions
- Greek almond shortbread cookies.
- 1. Heat oven to 350'F. Spread almonds in single layer on baking sheet.
- Bake, stirring occasionally, till lightly toasted, about 10 min.
- Remove from oven; cold, then chop coarsely.
- 2. Beat butter in large bowl of electric mixer on medium-high speed till very light and fluffy, 5 min. Add in 3 Tbsp. of the confectioners' sugar; continue beating 3 min.
- 3. Add in egg yolks, Cognac and vanilla; beat till smooth. Beat in almonds, flour and baking pwdr till mixed well. (If dough is too soft to handle, add in additional flour.)
- 4. Shape scant Tbsp. full of dough between palms into round balls or possibly crescents. Bake on ungreased baking sheets till set and very pale golden brown in color; 15 min. Remove cookies to cooling rack.
- 5. Place remaining confectioners' sugar into sifter. While cookies are still warm, sift confectioners' sugar over tops. Repeat twice at 20-min intervals.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 586 | |
| Calories from Fat 298 | 51% |
| Total Fat 34.05g | 43% |
| Saturated Fat 19.71g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 59mg | 2% |
| Potassium 88mg | 3% |
| Total Carbs 65.64g | 18% |
| Dietary Fiber 1.2g | 4% |
| Sugars 37.48g | 25% |
| Protein 4.46g | 7% |
