Almond Shortbread

4.86 from 7 votes

An easy recipe for almond shortbread - perfect with summer berries and cream

Prep Time10

Cook Time15

Course: Dessert

Cuisine: British

Keyword: almond, butter,, butter, almond, flour, shortbread

Servings:

Calories: 232kcal

Author: Fiona Maclean

preheat the oven to 160C
butter a cake tin with a removable bottom
in a large bowl, cream together the butter and sugar until it is light and fluffy (I use an electric hand mix on low)
fold in the other ingredients
use your fingers to pull the mixture together into a rough ball and gently knead if necessary to mix completely. Be careful not to over handle the dough at thi stage
put the dough ball in the centre of the cake pan and use your fingers to spread the mixture out. Alternatively, flour a pastry board and roll out carefully into a round
prick the shortbread all over with a fork
bake in the centre of the oven for 15-20 minutes until the shortbread is lightly golden and pulling away from the edge of the pan
let the shortbread rest for 5 minutes in the pan, then carefully mark out eight segments
remove the shortbread from the pan carefully. I take the base and shortbread out, then use a palate knife to remove each segment.
Allow to cook completely on a rack before storing in an airtight tin lined with kitchen paper