Greek Almond Shortbread (Kourabie) – a delicious recipe with unsalted butter, olive oil, icing sugar, flour, vanilla, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 180oc (375 oF).
2
In a large bowl beat the butter, oil, eggs, sugar and vanilla until thick and glossy. It will take about 5 - 7 minutes.
3
Add in the flour and almonds. Start with a large wooden spoon and progress to clean hands until all is well mixed. The mixture will be quite dry.
4
Roll peices of dough the size of a large cherry and flatten, or roll into a sausage and flatten slightly - or what ever suits your fancy.
5
Place onto a lined tray, repeat until all the mixture is used (you should get 50 - 60 biscuits).
6
Bake in preheated oven for 20 - 30 minutes depending on how you roll and flatten your biscuits. They should be nicely golden all over.
7
Once out of the oven, liberally sift extra icing sugar over hot biscuit and leave to cool.
8
Store in an air tight container with plenty of icing sugar.
9
They will keep for up to 2 weeks in a dry and dark area.
2815
kcal
Calories
163
g
Fat
309
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 250 g unsalted butter, very soft, 1 1/2 cups olive oil, 1/2 cup icing sugar, 850 g plain flour, sifted, and more.
Yes, Greek Almond Shortbread (Kourabie) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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