Almond Shortbread

Zachie has a best friend from kinder so we made some biscuits to take for morning tea when we went to play there last week. These biscuits are gorgeous, easy to make and you can quite easily change them from Almond shortbread to Lemon Shortbread but swapping the Almonds for Lemon Zest.

I do like the rustic look of just taking little clumps of the mix and baking them, but you can roll them into balls and press them down with a fork if you want something more uniform.

You Will Need:

250g Butter, softened

3/4 Cup Caster Sugar

2 Cups Plain Flour, Sifted

1tsp Vanilla Essence

100g roasted Almonds, roughly chopped

Pre heat your oven to 170 degrees celsius. Cream the butter & sugar until it’s really light & fluffy, add the vanilla essence mixing to combine. Sift the flour over the mix and beat slowly ensuring it is well combined. Tip in the chopped almonds and mix well. Refrigerate for about 5-10 mins.


Either roll or shape into 2-3 cm balls and place at intervals on a baking tray lined with baking paper. Bake in a moderate oven for 10 mins or until just golden, allow to cook before storing. This recipe makes approximately 20 -30 biscuits depending on the size.


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