Almond Shortbread | How to make Almond Shortbreads
Almond Shortbreads, a buttery cookie with whole wheat and almond meal. A delicious cookie for your evening tea and a wonderful gift during christmas
Servings 4
Calories
Equipment
- Convection oven
Ingredients
- 120 grams unsalted butter @ room temperature
- ⅔ cup Whole wheat flour
- ⅓ cup almond meal
- 2 tablespoon rice/corn flour
- ¼ cup white granulated sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Almond flakes for topping optional
Instructions
- Preheat oven to 170C. Prepare the cookie sheet with parchment paper.
- Beat the butter and sugar until smooth. Beat in the vanilla extract. .
- In a separate bowl whisk together the flours (wheat, almond, and corn/rice flour) and salt.
- Add this flour mixture to the butter and sugar mixture and mix just until incorporated
- The dough will be little sticky, slap the dough in a cling wrap, manage to roll it into a log and refrigerate it for atleast an hour. I did the dough in the night and baked it today morning.
- If baking immediately, then pat the cookie dough on to a tart pan, prick the top of the dough with a fork and bake in the preheated oven.
- Remove the dough on to kitchen counter, using a sharp serrated knife, cut the dough into roundels, i got around 12-13 rounds. The shape might little funny, flat at the bottom, try to adjust it in your palms to bring it to a round shape.
- Roll the top of the cookie on some flaked almonds, arrange the cookies on a parchment laid cookie sheet and bake them inthe preheated oven for 22-25 minutes
- Transfer shortbread to rack and let it cool completely on a wire rack. They mightly little soft while removing from the oven, but once they cool, they will have wonderful, crumbly texture of shortbreads.
- Once cooled, store them in an air-tight container and enjoy with your evening cuppa.
Notes
- Oven temperature, varies from oven to oven. If baking in a Gas oven, please keep an eye after 15 minutes, i have noticed my gas oven bakes quicker than my microwave convection oven.
- If planning to bake them in a tart pan, no need to refrigerate the dough, just pat the dough directly onto a greased tart pan, prick the top of the dough, and bake it in the preheated oven.