This almond shortbread really gives my mum’s traditional shortbread recipe a run for its money! I’ve been using Mum’s shortbread recipe for YEARS now and I seriously lose track of how many batches of it I make in the lead up to Christmas. A couple of years ago I decided to try adding slivered almonds to the shortbread mixture and now regret not doing it earlier! The almond pieces give this beautiful buttery shortbread that extra bit of something special, and you won’t be able to stop yourself from eating more than one piece.
I like to mix it up when it comes to the biscuit cutters, and while the stars I’ve made for this recipe are cute, I’ve also used Christmas tree, reindeer and simple round cutters in the past. If you do decide to use a different shaped cutter, please be mindful that your cooking time will vary – I suggest checking your it after 10 minutes. My biggest tip is to make sure you roll it out on a cool, floured bench. Due to the high butter content, it will start to melt and stick to you bench if it’s warm.
This almond shortbread lasts for up to two weeks in an airtight container (although it’s so delicious I seriously doubt it would last that long) and it’s perfect to have on hand for unexpected guests who drop around in the lead-up to Christmas. It also makes a great end-of-year gift for teachers, family and friends, too.Almond shortbread
Prep time: 20 mins
Cooking time: 12 mins
Total time: 32 mins
- 250g butter, softened
- 125g caster sugar
- 25g rice flour
- 1 tsp vanilla extract
- 375g plain flour, plus extra to dust
- 120g slivered almonds
- Preheat oven to 190°C fan-forced and line 2 trays with baking paper.
- Place the butter, sugar and rice flour in the bowl of an electric mixer and mix on a high speed until the mixture turns pale. Add the vanilla extract and mix for 1 minute to combine.
- With your mixer on a low speed, gradually add the plain flour and then the slivered almonds. Continue to mix until a paste forms.
- Turn the mixture onto a cool bench which has been dusted with flour and gently work it until a smooth ball forms. Split the mixture into 2 balls and place one in the fridge, enclosed in plastic wrap.
- Roll the mixture until it's approximately 1cm thick and use a cookie cutter of your choice to cut out the shapes. Repeat until you have used all of the mixture.
- Bake in oven for approx. 12 minutes until edges start to turn a golden brown. Allow to cool completely, then transfer to an airtight container. Shortbread will keep for up to 2 weeks.
- I like to divide the shortbread mixture into 2 balls and place one (which has been wrapped in plastic wrap) into the fridge while rolling the other. This helps it to stay cool and not dry out.
- Your cooking time will vary depending on the size of the cookie cutters that you use. It’s a good idea to check your shortbread after 10 minutes of baking time and then again every 2 minutes as it doesn’t take long to overcook.