1996 Honorable Mention: Kourambiethes (Almond Shortbread) Recipe

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   Greek almond shortbread cookies.

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   1.

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   Heat oven to 350'F.

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   Spread almonds in single layer on baking sheet.

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   Bake, stirring occasionally, till lightly toasted, about 10 min.

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   Remove from oven; cold, then chop coarsely.

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   2.

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   Beat butter in large bowl of electric mixer on medium-high speed till very light and fluffy, 5 min.

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   Add in 3 Tbsp.

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    of the confectioners' sugar; continue beating 3 min.

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    3.

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    Add in egg yolks, Cognac and vanilla; beat till smooth.

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    Beat in almonds, flour and baking pwdr till mixed well.

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    (If dough is too soft to handle, add in additional flour.)

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    4.

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    Shape scant Tbsp.

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    full of dough between palms into round balls or possibly crescents.

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    Bake on ungreased baking sheets till set and very pale golden brown in color; 15 min.

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    Remove cookies to cooling rack.

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    5.

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    Place remaining confectioners' sugar into sifter.

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    While cookies are still warm, sift confectioners' sugar over tops.

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    Repeat twice at 20-min intervals.

* Per serving · 4 servings · Values may vary.

No additional tips available.