Contributed by

Julia Fragopoulos


Greek Christmas shortbread cookies
Servings 6
Cook Time 15 mins


  • 250 g Unsalted butter
  • 3 tbs Icing sugar
  • 1 Egg yolk
  • 1 tbs Brandy
  • 1/2 cup Chopped roasted almonds
  • 2.5 cup Plain flour
  • 1 tsp Baking powder
  • 2 cup Icing sugar


  • Melt butter until bubbles subside and sediment is golden brown.
  • Place in freezer until it solidifies.
  • Add icing sugar to solidified butter and beat until light and fluffy.
  • Add egg yolk and brandy and beat well.
  • Add roast almonds and beat until mixed in.
  • Sift flour and baking powder and gradually add to butter mixture (Dough should come together but should be soft)
  • Break off small pieces the size of large walnut. Shape into crescents or roll into balls.
  • Place cookies on ungreased baking trays and cook in a moderate oven for 15-20 minutes until golden brown.
  • Leave to cool on tray for 10 minutes. -Roll them in icing sugar and sift some on top.
Course: biscuits
Cuisine: Greek

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