Greek Almond Shortbread (Kourabie)

1. 1

   Preheat your oven to 180oc (375 oF).

2. 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. 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. 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. 5

   Place onto a lined tray, repeat until all the mixture is used (you should get 50 - 60 biscuits).

6. 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. 7

   Once out of the oven, liberally sift extra icing sugar over hot biscuit and leave to cool.

8. 8

   Store in an air tight container with plenty of icing sugar.

9. 9

   They will keep for up to 2 weeks in a dry and dark area.

* Per serving · 4 servings · Values may vary.