Jamie Magazine
By Georgina Hayden
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- Kourabiethes
Kourabiethes
50 mins
Super easy
makes 24
About the recipe
These light, melt-in-your-mouth shortbreads are a popular Easter biscuit. Great with coffee!
Recipe From
Ingredients
75g blanched almonds or walnuts
250g unsalted butter (at room temperature)
125g icing sugar, plus extra for dusting
2 tablespoons brandy
1 large free-range egg yolk
300g plain flour
½ teaspoon baking powder
1 splash of orange blossom water
Method
- Preheat the oven to 160ºC/gas 2-3 and line two baking trays with greaseproof paper.
- Place the nuts on one of the trays and toast in the oven for 10 minutes, or until lightly golden.
- Cube the butter and place in a free-standing mixer and beat until pale and creamy. Sift in the icing sugar, then add the brandy and egg yolk, and continue to mix for a few more minutes.
- Finely chop the toasted nuts or blitz in a food processor, then add them to the butter mixture, along with the flour, baking powder and pinch of sea salt, then, using a metal spoon, fold it all together, until combined.
- Roll spoonfuls of the mixture into balls, then mould each one into a traditional crescent shape – you could also make them into fingers, or cut them with a star cutter, whatever you like.
- Place the biscuits on the second lined baking tray and bake for 15 to 20 minutes, or until lightly golden.
- Add a generous amount of icing sugar to a small, deep tray. Very lightly brush the warm biscuits with orange blossom water, then pop them in the icing sugar tray and toss to coat.
- Transfer to a wire rack and leave to cool completely.
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