Almond Shortbread Biscuits
The main reason that I love this recipe is that it requires minimal effort! Mix stuff, freeze stuff, cut stuff and bake stuff! No rolling required, no biscuit cutters needed and not much patience required to shape the dough into perfect rounds! Haha… I’m all for quick and easy sweet treats! Who’s with me?
Ingredients
250g salted butter
1/2 cup brown sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1 cup gluten-free flour mix OR all-purpose wheat flour
1/2 potato cup flour OR all-purpose wheat flour
1/2 cup corn flour
1 cup almonds, ground
Pinch of salt
Method
Cream butter and sugar together in a bowl.
Then add almond and vanilla extract and mix till evenly combined.
Sift the flours and salt together.
Add ground almonds to the sifted flour mixture. Note: I grind the almonds in a food processor but don’t grind till it forms a powder because the chunky bits give a nice texture and crunch to the biscuit.
Slowly add the flour mixture to the sugar-butter mixture. It will form a slightly sticky dough.
Spoon the dough onto the middle of a sheet of baking paper in the shape of a long log.
Wrap the baking paper on either side and place this log into the freezer for approximately 10 minutes. The dough will harden and be less sticky.
Remove the log from the freezer and place onto a baking tray. Peel away the baking paper so that it covers the whole baking tray.
Cut slices off the dough and spread the pieces across the baking paper that’s been spread across the tray.
Bake in a pre-heated oven at 180 degrees Celsius for 15 – 20 minutes. Note: Gluten-free flours tend to bake faster so if you’re using wheat flour, you may need to bake for 25 – 30 min. You can just check when the biscuits turn golden to know when it’s ready.
Allow to cool completely before serving.