Almond shortbread biscuits

    (190)
    2 hours 40 min

    These soft, melt-in-your-mouth shortbread biscuits are made with butter, flour, sugar and pure almond extract.


    3 people made this

    Ingredients
    Serves: 18 

    • 225g butter, room temperature
    • 100g caster sugar
    • 2 teaspoons pure almond extract
    • 300g plain flour, sifted
    • 65g granulated sugar for decoration

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. In a large bowl, beat butter with 100g caster sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in cling film and refrigerate for 2 hours.
    2. Preheat oven to 150 C / Gas 2.
    3. On lightly sugared surface, roll out dough, one part at a time, about 1cm thick. Stamp out biscuits with a round cutter. Place on ungreased baking tray about 3cm apart. Make an indentation in the centre of each cookie with the end of a wooden spoon.
    4. Bake in preheated oven until biscuts are light golden brown around the edges, 25 to 30 minutes. While still warm, roll the edges of the biscuits in the granulated sugar. Cool completely on a wire cooling rack. Store in an air-tight tin or container.

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    Reviews & ratings
    Average global rating:
    (190)

    Reviews in English (144)

    0

    I am Scottish and this is as near authentic shortbread that I have found. I altered slightly, omitting the almond extract and used vanilla sugar, I also a used 200gm plain flour, 50gm cornflour, 50gm rice flour . After mixing I roll the batch into a thick sausage coat in cornflour then wrap in cling film then into the freezer for 30mins. Then its sliced and into the oven  -  26 Jan 2018

    by
    391

    I love shortbread cookies and this is one of the best recipes I've found. Instead of cutting the cookies out, I rolled the dough into logs (I had five logs about an inch in diameter with a double batch), covered them in Seran wrap and chilled them for a couple hours. Then I cut the dough into half-inch chunks (I got average of aboout a dozen to fifteen pieces from each log) and flattened them on a cookie sheet with the bottom of a glass covered in sugar. They turned out great! I also made up some of the Almond Butter Icing I found under the "Frostings and Icings" section -- the two together make a great combo!  -  14 Jul 2002  (Review from Allrecipes US | Canada)

    by
    215

    Outstanding! This recipe is simple and classic. Instead of struggling with a wooden spoon, I just used my electric mixer to do it all. First I beat up the cold butter, sugar and extract, then added the sifted flour and put the mixture on "stir." Those who said it was crumbly didn't stir it long enough. I took other reviewers' advice and used only 2 cups of flour. Also, I rolled it into a 2.5 inch log, chilled, then sliced the cookies 1/2" thick. They baked in my convection oven for 20 mins and were perfect! Soft and delish. Enjoy!  -  14 Jun 2007  (Review from Allrecipes US | Canada)