Almond Shortbread


(0 votes) 0 0

Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in the 1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek almond shortbread cookies.

Shared by


  • 1/2 C. blanched almonds
  • 1 lb. unsalted butter, softened
  • 1 lb. confectioners' sugar
  • 2 egg yolks
  • 3 Tbs. cognac
  • 1 tsp. vanilla extract
  • 3 C. cake flour
  • 1/2 tsp. baking powder

Our Readers Also Loved


Heat oven to 350 degrees. Spread almonds in single layer on baking sheet. Bake, stirring occasionally, until lightly toasted, about 10 minutes. Remove from oven; cool, then chop coarsely. Beat butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes. Add 3 Tbs. of the confectioners' sugar; continue beating 3 minutes.

Add egg yolks, cognac and vanilla; beat until smooth. Beat in almonds, flour and baking powder until mixed well. (If dough is too soft to handle, add additional flour.) Shape scant Tbs. full of dough between palms into round balls or crescents. Bake on ungreased baking sheets until set and very pale golden in color; 15 minutes. Remove cookies to cooling rack. Place remaining confectioners' sugar into sifter. While cookies are still hot, sift confectioners' sugar over tops. Repeat twice at 20-minutes intervals.

Yield: 4 servings

Reviews (1)

  • I dont recommend this recipe I tried it and definitely have to say, there is something wrong with it, I suggest it be altered.3 tblsp of sugar is not right.
    I give it no hats!

    Flag as inappropriate gertrude123  |  December 10, 2009

Around The Web