Honey And Almond Shortbread Recipe
This Honey And Almond Shortbread recipe is a delicious keeper and always a plus in my cookbook! It is served as a delicious Dessert. Do let me know how you've liked my Honey And Almond Shortbread. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
225 g/8 oz plain flour
225 g/8 oz butter
100 g/4 oz ground almonds
75 g/3 oz caster sugar
2 egg yolks
175 g/6 oz clear honey
225 g/8 oz flaked almonds
Directions
Lightly grease and base line an 18 x 23 cm/7 x 9 in Swiss roll tin.
Sift the flour into a bowl.
Rub in 175 g/6 oz of the butter until the mixture resembles fine breadcrumbs.
Stir in the almonds, sugar and egg yolks and mix well to form a firm dough.
Press the mixture into the prepared tin and smooth the surface with the back of a warm metal spoon.
Chill the dough in the fridge while making the topping.
Melt the remaining butter with the honey in a large frying pan.
Add the flaked almonds and cook over a gentle heat for 3-4 minutes, until the almonds are evenly coated with syrup, but do not allow the mixture to colour.
Spread this mixture quickly over the dough base.
Bake the honey and almond shortbread in a moderate oven (170C, 325 F, gas 3) for about 45 minutes, or until golden brown.
Leave the shortbread in the tin to cool completely before cutting it into squares.
Sift the flour into a bowl.
Rub in 175 g/6 oz of the butter until the mixture resembles fine breadcrumbs.
Stir in the almonds, sugar and egg yolks and mix well to form a firm dough.
Press the mixture into the prepared tin and smooth the surface with the back of a warm metal spoon.
Chill the dough in the fridge while making the topping.
Melt the remaining butter with the honey in a large frying pan.
Add the flaked almonds and cook over a gentle heat for 3-4 minutes, until the almonds are evenly coated with syrup, but do not allow the mixture to colour.
Spread this mixture quickly over the dough base.
Bake the honey and almond shortbread in a moderate oven (170C, 325 F, gas 3) for about 45 minutes, or until golden brown.
Leave the shortbread in the tin to cool completely before cutting it into squares.
