Almond shortbread







Cook Time

35-40 Min


  • 150g/5oz plain flour
  • 75g/3oz ground almonds
  • 175g/6oz butter
  • 100g/4oz caster sugar, plus extra for dusting
  • a few drops of almond essence
  • 1 egg white, lightly beaten
  • 50g/2oz flaked almonds
  • Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease an 18 x 28cm/7 x 11in shallow baking tin.
  • Combine the flour and ground almonds in a bowl. Cut the butter into small pieces, and rub into the flour and almonds with your fingertips until the mixture resembles breadcrumbs.
  • Stir in the sugar and almond essence, then squeeze the mixture together to form a dough. Put the dough in the prepared baking tin. Spread to the edges by pressing it down with a metal spoon.
  • Lightly brush the top of the dough with egg white, and sprinkle the flaked almonds over. Bake for 30–35 minutes until lightly browned. Leave to cool in the tin, then cut into individual biscuits. Dust with a little extra sugar just before serving.
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