They are usually shaped into crescents and dusted with icing sugar.
Beat the butter until light and creamy.
Add the oil while whisking with a whisk, till emulsified.
Add the vanilla essence, the soda dissolved in a little water, the ouzo, the sugar, and enough flour to obtain a soft and light dough. Eventually, add the chopped almonds.
Line a baking sheet with baking paper.
Shape pieces of the dough into crescents; place them on the baking sheet leaving enough space between each for the shortbread to spread during baking.
Bake in a preheated oven, 180 degrees, on the 2nd shelf, for approximately 20 minutes or until golden brown.
Allow the shortbread to cool, and then gently coat them with the sifted icing sugar.
Arrange them on a platter and enjoy!
If preferred, you could keep the almonds whole and encase as many as you wish in each shortbread! After 10 minutes to 1/4 of an hour of baking time, cut one cookie open with a fork. If ready, it should break open easily, it should crumble and the texture should be soft. Try this recipe, the result is better than any from a confectioners and success is guaranteed. Enjoy!