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 Crescents
Print
Greek Shortbread
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 150
Ingredients
  • 240 gm roasted almond hazelnut or macadamia
  • 4 cup plain flour
  • 1 cup caster sugar
  • 2 tsp grated orange rind
  • 500 gm 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.

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?