I’ve been playing around with some flavourings and decided that a little hint of almond, subtle but distinct, would be just the thing for this easy shortbread. These are flaky and melt in your mouth delicious, so if you want a quick easy shortbread that takes 5 minutes to mix up and 10 minutes to cook, these babies are for you. Although not made like traditional shortbread, I promise you it tastes just as delicious . If almond isn’t your thing though, it is just as tasty with vanilla essence as a replacement.
As I am about to close my suitcase, packed and ready to go on a two week trip around Europe, I thought I would quickly share these delicious little guys with you. I’m heading for a quick stop in London, Paris and Cologne and then meeting my beautiful daughter for a week in Italy. Lets hope all our Italian lessons are going to be put into practice when we are there. We plan on eating and drinking our way around Venice, Bologna, and Florence, but I suppose the only sentence I really need to know is “Vorrei del vino Rosso per favore” – as you can guess that means – Please can I have some red wine?
Oh, and we are heading off for a day of truffle hunting , so watch out for that coming up soon. I have replaced my beautiful heavy camera, which is normally an extension of me, with a new little Nikon point and shoot camera for my trip this time. I’m so nervous that once I am there I will be sorry, but here goes, lets see what happens.
I have made this shortbread in mini tart tins, and used round cookie cutters for the larger ones, but you can make them into any shape you like. Place the cutters onto a baking tray and press the dough into the cutter. Sprinkle with a few slithered almonds and press into the dough. If you are using tart tins sprinkle the bottom of the tin with almonds and then press the dough on top. This way, when you turn them out your almonds will be on the top.
If you don’t have any tins or cutters just roll the dough into balls and press down gently to flatten them slightly.
Wait until cool before dusting with icing sugar.
Arrivederci my friends, and happy baking.
- 200 g flour
- 200 g butter , chilled
- 60 g castor sugar
- 1 tsp almond essence (or Vanilla if you prefer)
- Slithered almonds
- Icing sugar to dust
Preheat oven to 180ºC.
Cut chilled butter into cubes and together with the flour process until combined in a food processor.
Add the sugar and almond essence and pulse until mixed thoroughly.
Press balls of the mixture into shaped cookie moulds, or small metal tart moulds.
Sprinkle with slithered almonds if mixture in cookie moulds, and press into the dough. If you use tart moulds, please a few slithered almonds into the mould and then add the dough on top.
Bake for 10 to 15 minutes until slightly golden.