Light, nutty and wonderfully sweet shortbread recipe. Perfect for parties.
300g The Pantry Plain Flour
225g Greenvale Unsalted Butter, softened
40g Icing Sugar
50g The Pantry Ground Almonds
1 x Large Egg Yolk
½ tsp Vanilla Essence
24 x The Pantry Whole Almonds
The Pantry Caster Sugar to sprinkle
A little extra Flour
Pre-heat the oven to 190°C/350°F/Gas Mark 5.
Mix the flour, ground almonds and icing sugar together in a large bowl.
Add the egg yolk, vanilla essence and butter and mix well.
Put the mixture into the fridge for about 15 minutes to set.
Sprinkle a little flour on the work surface.
Take the dough mixture out of the fridge and gently roll out to slightly thicker than a one pound coin.
Cut the dough with the cutter, put a whole almond in the centre of each biscuit and push in slightly.
Gather any leftover dough, gently mix together, re-roll and cut as above.
Put the biscuits onto greased baking sheets and cook for about 10-12 minutes – until they are slightly brown at the edges.
Take the biscuits out of the oven and sprinkle with some caster sugar whilst they are still hot, then transfer to a wire rack to cool.