Easy Almond Shortbread Biscuit

This biscuit is done from start to finish under an hour. Perfect company for tea, coffee or hot chocolate.

Even if you never bake before this could be the perfect recipe to start with.

It is really that simple!

Almond Shortbread BiscuitIngredients

  • 200g  Plain flour
  • 150g Cold Unsalted Butter
  • 70g Ground Almond (you can substitute this with hazelnut or walnut as well)
  • 30g Icing Sugar
  • + vanilla flavoured caster sugar

Cranck up the oven to 180°C.

Mix the flour, butter, almond and icing sugar together. I use my K-beater for this with my Kenwood mixer.

If you don’t want to shape the biscuits straight away, just put the mix in the fridge wrapped in a cling film.

Before shaping you will need to bring it back near room temperature.

Divide it up to 18g pieces. It will gives you 25 shortbread biscuits.

Form a ball, and with the help of your palm form little noodles and bend them  into a U-shape.

Lay them down on a non-stick baking tray, avoid them to touch each other.

Bake them for 13-15 minute or until the ends started to get brown. Watch them closely as it can be over baked easily.

Leave them to cool for a 5 minute otherwise it will crumble when you try to lift them up.

Roll them individually in the flavoured caster sugar.

You can store the shortbread in an air tight container for weeks! Mine doesn’t last for more than a few hours. :S

 

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