Almond Shortbread

Delicious, buttery shortbread becomes even better with the inclusion of almonds… mmmmm!


  • 1 pound ground almonds
  • 8 ounces granulated sugar/caster sugar
  • 8 ounces sifted all-purpose flour/plain flour
  • 8 ounces butter
  • 8 egg yolks (save the egg whites for another recipe)
  • 12 teaspoon almond extract


  1. Mix together the ground almonds and the flour.
  2. Melt the butter and add the almond extract. Beat the egg yolks and add the butter mixture to it as well.
  3. In a mixing bowl, using the beaters, place all the ingredients together and mix very well. Continue to mix until it becomes a paste and the mixture gathers into a ball.
  4. This dough should now resemble creamy satin.
  5. Roll out the dough until it is 14 inch thick. Cut into squares with a knife or you can use cut out cookie cutters. Reuse any scraps and roll them out again.
  6. Place the cookies on a lightly greased baking sheet or a Silpat. If you like, you can place 12 of a blanched almond in the center of each cookie.
  7. Bake in a preheated 350°F/180°C/Gas Mark 4 oven for 10-12 minutes or until lightly yellow. Do not brown these cookies!

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