Light, nutty and wonderfully sweet shortbread recipe. Perfect for parties.

  • Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 30 minutes
    • British
    • Vegetarian

    Almond Shortbread

    Recipe Information

    Ingredients
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    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

    Method

    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.

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