Greek Almond Shortbread Diamonds (Kourambiedes)

Serves: 30 biscuits

Ingredients:

• 2 1/2 cups plain flour
• 1/2 cup self raising flour
• 1 1/2 teaspoons baking powder
• 250g Western Star Unsalted Butter, softened
• 1/2 cup sifted pure icing sugar
• 2 egg yolks
• 2 tablespoons ouzo
• 1/2 cup blanched & lightly toasted almonds, roughly chopped
• 2 teaspoons vanilla extract
• extra ouzo, for drizzling
• 1 1/2 cups extra sifted pure icing sugar, for coating

Method:

Beat butter with an electric mixer for approximately 15 minutes, until light, creamy and almost white in colour. Add icing sugar and continue beating for a further 5 minutes. Add yolks, ouzo, almonds and vanilla and beat until well combined.

Sift flours and baking powder  into butter mixture and stir with a large metal spoon, until mixture forms a dough. Turn onto a lightly floured surface and knead gently until smooth. Cover and rest for 10 minutes.

Divide mixture into 4 and press each into a long sausage shape, approximately 4cm x 30cm long. Using a sharp knife cut dough on an angle at 4 cm intervals. Transfer 'diamonds' to paper lined baking trays, allowing a little room for spreading. Bake at 150°C for 30-35 minutes until golden.

Drizzle each biscuit with a few drops of ouzo, immediately on removal from oven. Roll hot biscuits in extra icing sugar and transfer to a cooling rack. Sift remaining icing sugar over biscuits and allow to cool completely before transferring to an airtight container.

Cooking Time: 30-35 minutes

Hints:

Biscuits will keep for 1 month in an airtight container, stored in a cool place.
Traditionally, when baking Greek biscuits, it’s customary to make them in large quantities, to give away as a gift or offering to family and friends.