🫙 From the Spice Rack
1996 Honorable Mention: Kourambiethes (Almond Shortbread)
1/2 c Blanched almonds 1 lb Unsalted butter; softened 1 lb Confectioners' sugar 2 Egg yolks 3 tb Cognac 1 ts Vanilla extract 3 c Cake flour 1/2 ts Baking powder Bess Gallanis Hayes...
maineasy
Ingredients8 items
Ingredients
- 1/2c blanched almonds
- 1lbunsalted butter; softened
- 1lbconfectioners' sugar
- 2egg yolks
- 3tb cognac
- 1ts vanilla extract
- 3c cake flour
- 1/2ts baking powder
Directions
- 1
1/2 c Blanched almonds 1 lb Unsalted butter
- 2
softened 1 lb Confectioners' sugar 2 Egg yolks 3 tb Cognac 1 ts Vanilla extract 3 c Cake flour 1/2 ts Baking powder Bess Gallanis Hayes of W
- 3
Heat oven to 350'F
- 4
Spread almonds in single layer on baking sheet
- 5
Bake, stirring occasionally, until lightly toasted, about 10 minutes
- 6
Remove from oven
- 7
cool, then chop coarsely
- 8
Beat butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes