almond shortbread

With Christmas around the corner, it was time to start the countdown by baking shortbread. The real reason is I love shortbread. I love it with a cup of coffee especially as it melts in your mouth.

I decided to make George Calombaris almond shortbread from his Greek cookery from the Helenic Heart.

Jaemie gave me his thumbs up as he devoured them within seconds.

Makes 24 biscuits

340g unsalted butter at room temperature
110g icing sugar
340g plain flour
1 cup toasted slivered almonds
1 vanilla pod, halved and scraped
extra plain flour for dusting
extra icing sugar for dusting
1 teaspoon salt





1. beat butter and icing sugar until light and fluffy
2. add plain flour, salt, almonds and vanilla scrapings and stir with spoon until just combined
3. knead mixture on floured bench until a soft dough forms. without being sticky
4. divide dough into 50g portions, roll into crescent shapes. Or in my case, I used my cookie cutters- heart, stars, moon and christmas trees.

5. space out on a lightly greased baking tray and bake in a preheated oven at 165C for 10minutes. Turn the tray and bake for a further 10 minutes until lightly golden

6. remove from the oven and place on a wire rack
7. dust a sheet of baking paper with icing sugar while the biscuits are still warm (not hot) and place on paper and dust with icing until completely covered. Allow to cool.



Store in an airtight container for up to 1 month.