About this recipe: Rich and buttery, this shortbread can be made in a flash using a food processor. It looks lovely if you bake it in a tart tin with a fluted edge and then slice it into triangles like the shape of traditional petticoat tails. Sprinkle a little extra caster sugar on top before serving.
If you are making it by hand: Cream the butter and sugar together until it is light and fluffy. Sift the flour and almonds into the mixture, then mix it together with your hands until the dough comes together.