Almond Shortbread Cookies Recipe
Did you know that you can make almond shortbread without using eggs? Why clog your arteries with cholestrol when you can enjoy even better taste of almond shortbread without egg? Let me know how it turned out for ya.
Ingredients
6 oz. plain flour
pinch salt
3 oz. castor sugar
4 oz. butter
3 oz. ground almonds
Directions
Sieve flour and salt into a mixing bowl.
Add sugar and ground almonds and mix well together.
Cream the butter till soft with a wooden spoon and then gradually work in the flour.
Roll out mixture on a lightly-floured board into an 8" - 9" round.
Place on a greased baking tray and use rounded end of knife to make a neat edge.
Prick the centre well with a fork.
Mark- with the back of a knife into even-sized triangles.
Bake in a moderately slow oven (350° F - Mark 3) for 30 - 40 minutes until pale biscuit colour.
Cool slightly then break into triangles and cool in a wire tray.
Makes approximately 12.
Add sugar and ground almonds and mix well together.
Cream the butter till soft with a wooden spoon and then gradually work in the flour.
Roll out mixture on a lightly-floured board into an 8" - 9" round.
Place on a greased baking tray and use rounded end of knife to make a neat edge.
Prick the centre well with a fork.
Mark- with the back of a knife into even-sized triangles.
Bake in a moderately slow oven (350° F - Mark 3) for 30 - 40 minutes until pale biscuit colour.
Cool slightly then break into triangles and cool in a wire tray.
Makes approximately 12.
