These blissfully buttery shortbread biscuits are not only delicious, but super quick and easy to make as well. What’s more, they make for the perfect lunchbox snack or after dinner treat and they also go great with creamy desserts!
Almond Shortbread Biscuit Recipe
Follow this simple 5-step almond biscuit recipe for the ultimate tasty treat.
Preheat the oven to 170°C/Fan150°/325°F/Gas 3.
These ground almond biscuits pair perfectly with a creamy dessert such as lemon posset.
Beat the butter and almond extract in a mixing bowl until soft. Gradually beat in the Tate & Lyle Golden Caster Sugar.
For a saltier snack, you may wish to add ¼ teaspoon of salt to this recipe.
Add the ground almonds and semolina, then sift in the flour. Stir well, then work together with your hands to make a smooth dough.
Be sure to handle the dough gently when you’re rolling it out to prevent it from stretching too much.
Grease a shallow 28x18cm/11x7in oblong tin and press the shortbread dough into it, in an even layer. Pick all over with a fork and scatter over the flaked almonds.
If you chill the biscuits for a short time before baking them, they should keep their shape a little better in the oven.
Bake for 45 minutes until pale golden. With a sharp knife, mark into fingers and allow to cool in the tin. When cold, cut up your ground almond shortbread biscuits and serve dusted with the cinnamon and Tate & Lyle Icing Sugar.
Why not get creative and top your almond shortbread biscuits with icing – orange icing would pair wonderfully well with them!
Ingredients – 7 items
For the shortbread
Fairtrade Tate & Lyle Golden Caster Sugar
Fairtrade Tate & Lyle Icing Sugar
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