Greek Shortbread
Greek Shortbread

Greek Shortbread

I have finished a batch of macaroons and I have three lonely, unwanted egg yolks left over. Rather than throw them out (I can’t bare the thought of waste) I use this recipe. The Greek Shortbread is one of my favourite recipes for using surplus egg yolks.

Greek Shortbread Crescents

I have finished a batch of macaroons and I have three lonely, unwanted egg yolks left over.  Rather than throw them out (I can’t bare the thought of waste) I use this recipe.  The Greek Shortbread is one of my favourite recipes for using surplus egg yolks.

Having said that, my family are tired of having to eat the same biscuit every time I have egg yolks left over.  Now I’m finding that I am eating more than anyone! So any suggestions of alternate uses for unloved egg yolk would be appreciated.  I like this recipe because it takes me about 2 mins to make and I feel totally satisfied that I have made something yummy, expended minimal extra effort and not wasted food.

Greek Almond Shortbread

 

Greek Shortbread

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 150

Ingredients

  • 240gm roasted almond, hazelnut or macadamia
  • 4 cup plain flour
  • 1 cup caster sugar
  • 2 tsp grated orange rind
  • 500gm butter at room temperature
  • 4 egg yolk
  • Icing sugar to dust

Instructions

  1. Preheat oven to 180 degrees C or 350 F and prepare at least 3 baking trays with paper.
  2. Process the nuts until they look like breadcrumbs.
  3. Add the butter and flour to the nuts and food process again until it looks like breadcrumbs.
  4. Add the sugar and orange rind to the food processor and let that combine.
  5. Drop in the egg yolks a cohesive dough should form. If the dough doesn't hold a ball shape a a small amount of water.
  6. Roll the dough into a ball and then form into a crescent shape.
  7. The mixture makes a lot of cookies, but it can be frozen as dough or refrigerated until needed.
  8. Bake for 12 - 15minutes or until golden.
  9. Dust the crescents with loads of icing sugar while they are hot. Allow the crescents to cool on the baking sheet. Dust with more icing sugar prior to serving.
http://www.gourmetgetaways.com.au/greek-shortbread/

Shortbread crescents

Place crescents on a baking tray and bake for 12 mins or until pale golden.

Greek Almond Crescents

Dust whilst still warm with icing sugar. Allow the Greek Shortbread crescents to stand for 5 mins before transferring to a wire rack.

Greek Shortbread Crescents-2

Greek Shortbread Crescents

Another fabulous way to use up leftover egg yolks is this delicious Aioli Recipe. So how do you use up your leftover egg yolks?

Gourmet Getaways

About Julie

Comments

  1. egg whites for pavlova and the yolks for hollandaise to pour over asparagus, new potatoes and a slice of smoked ham.

  2. 2 minutes to whip up? Awesome. And what a great use of egg yolks. Not sure what else to bake with the leftovers, it always seems to be egg whites that are called for!

  3. Those are yummy cookies. You can do a pastry cream, or pots de creme from left over yolks too

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