Almond Shortbread is a traditional Scottish recipe for a classic lightly-baked biscuit (cookie) made from a blend of butter, almonds, sugar, flour and cornflour. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Almond Shortbread.
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Shortbread biscuits can be made from just about anything that can be ground to a flour, though wheat, oats and rice are the most common forms. This is an interesting twist using ground almonds instead.
Cream the butter in a bowl until soft and fluffy. Sift together the flour and cornflour over the butter then add the almonds and sugar. Beat the mixture to combine then work into a smooth dough.
Divide the dough out into two pieces then turn out onto a work surface dusted with cornflour and roll each piece out to about 6mm (1/4 in) thick. Prick all over the top with a fork then trim the edges into neat round. Mark each circle into six triangles then carefully transfer the rounds onto baking trays.
Transfer to an oven pre-heated to 170°C (340°F) an bake for about 25 minutes, or until the shortbread is baked through, but only just starting to colour at the edges. Remove from the oven and allow to cool slightly before dividing each round into six pieces.
Allow to cool completely, dust with sugar and store or serve.
