Greek Almond Shortbread (kourabie)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 250 g unsalted butter, very soft
• 1 1/2 cups olive oil
• 1/2 cup icing sugar
• 850 g plain flour, sifted
• 1 teaspoon vanilla
• 100 g slivered almonds, toasted
• 3 eggs
• 500 g extra icing sugar, for dusting

Recipe

• 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.