I was making this Almond Shortbread and realized that I don’t have a regular shortbread recipe on the blog. I have a Brown Sugar Shortbread recipe and lots of traybakes with a shortbread base. But I have no idea how I have got this far without something as simple as plain shortbread. I will rectify that soon, but for today, it’s all about the Almond Shortbread.
The almonds in this come from the addition of ground almonds. I mean, if you want, you could add a drop or two of almond extract to increase the almond taste. But it works like this. There’s a subtle almond taste and the coarser texture of the almonds adds a little more interest to the shortbread.
I sprinkled some flaked almonds over the top before I baked this. It’s not necessary but acts as a nice point of decoration and indicates to anyone passing the biscuit tin that this is Almond Shortbread. Or it just provides an obstacle to eating your shortbread if, like Little Miss Traybakes, you’re not a fan of nuts and need to pick them off the top before you’ll eat it!
Now, the mix is pretty soft, so it’s not the easiest to spread into your tin, but persevere and you’ll get there in the end! It’s also best to cut these into squares while the shortbread is still warm as it’s so much easier when it’s just out of the the oven.
- 4 oz or 110g butter
- 3 oz or 85g caster sugar (superfine sugar)
- 4 oz or 110g plain flour (all-purpose flour)
- 1 oz or 25g ground almonds (almond flour)
- 1 egg
- a handful of flaked almonds for topping (optional)
- Preheat oven to 325F/165C and line a 20cm/8inch square tin with baking parchment.
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg. Then add the flour and almonds and mix well.
- Spread over the base of your lined tin. Sprinkle with flaked almonds, if preferred.
- Bake for approximately 45 minutes or until golden.
- Remove from the oven to cool in the tin. Cut into squares while still warm and dust with sugar. Enjoy!