Shortbread with almonds

Shortbread with almonds


a nice, delicious recipe for fluffy buns with crunchy almonds. Our recipe sent the member delicacy, from Crete.

hard margarine: 1 of 250 g. (eg. Rama) at room temperature.
Ζάχαρη : 1 mug
Egg: 1 large, only the yolk
Oil: 1 mug
zest 1 orange and 1 lemon
Raki (raki or Tsipouro without anise): 1 dram
Flour: 5 – 5 1/2 mugs
Baking powder: 1 sachet
Cinnamon: 1 teaspoon
Almonds: 250 g
Powdered sugar: lots for sprinkling

If the almonds are raw, roast, putting in a sheet and baking them in a moderate oven for a few minutes. Be careful not to burn! When cool the chontrospame (blender just 1 – 2 bends)
Beat margarine to mixer fluffy, add the sugar and a – a remaining ingredients, last leaving the almonds and flour. These add to the mixture, stirring gently with a spoon or by hand. Add flour as, in order to obtain a malleable dough.
Make the dough ball and wrap well with food film. On refrigerate for 1 time.
Preheat oven to 180 degrees and lay sheet with wax paper.
Remove the dough from the refrigerator and opening in a thick sheet. Cut with Christmas cup touch button geor shapes and dish on plate.
Bake the buns in the preheated oven for 30 – 35 minutes, begin to brown.

Remove from the oven and let them cool down. Sprinkle with plenty of icing sugar.


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