Almond shortbread biscuits, often seen in Greek bakeries, is another of these favourite things so I was pretty excited to come across a simple recipe at this blog. The path to happiness is only 15 minutes' cooking time away.
I ignore incredulous looks at the amount of butter I'm using - they are butter biscuits afterall and there will be sharing. It's a really simple recipe so before long it's dough shaping time. I wasn't aiming for perfect uniformity, obviously.
Into the oven they go while I clean up and get the icing sugar ready, and then a short 15-20 minutes later I have a tray of browned and ready biscuits.
I taste a piping hot biscuit and burning aside, the biscuits are extremely buttery in taste and feel, crunchily full of almond slivers but veering a little to overly salty. Perhaps the measure of salt with normal salted butter was a little too much. Anyway, I hope that a liberal shower of icing sugar can do the trick. It also acts as a concealer, hiding any imperfections beneath some not so sheer coverage of white powder.
They look the part and go down nicely with a cup of tea, so long as one doesn't choke on the downpour of icing sugar. But then that's one of my favourite parts of eating these biscuits.