Almond shortbread
Almond shortbread is the perfect blend of buttery richness and delicate nutty flavour — an easy, elegant bake suited to everything from afternoon tea to homemade gifting — delivering crisp edges, a tender crumb, and a beautifully aromatic finish.
Whether you’re after traditional Scottish‑style shortbread, almond cookies for Christmas, or a beginner‑friendly biscuit recipe using everyday ingredients, this version is perfect. With it’s ground almonds and butter creating a soft, crumbly texture, while the subtle sweetness makes these biscuits ideal for dipping, decorating, or packaging as edible gifts.
Almond shortbread
Ingredients
- 175 g plain flour, plus extra for rolling
- 50 g caster sugar
- 40 g ground almonds
- pinch of baking powder
- 150 g salted butter, softened
- Icing sugar to dust
Instructions
- Preheat the oven to 180° / gas 4. Line 2 baking trays with baking paper and set aside.
- Add the flour, sugar, almonds, baking powder and butter in a large bowl and whisk together, if it goes really crumbly, then together with your hands until it forms a ball.
- Turn the dough out on to a floured surface and roll out. Top tip: if the dough sticks to the rolling pin, sprinkle some flour over the rolling pin.
- Cut out rounds with a cookie cutter, re-rolling the trimmings until all used up. Place the biscuits onto the baking paper and bake for 15-20mins until golden.
- Sprinkle with icing sugar and leave to cool on a wire rack.