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Honey And Almond Shortbread Recipe
|Plain flour||8 Ounce (About 225 Gram)|
|Butter||8 Ounce (About 225 Gram)|
|Ground almonds||4 Ounce (About 100 Gram)|
|Caster sugar||3 Ounce (About 75 Gram)|
|Clear honey||6 Ounce (About 175 Gram)|
|Flaked almonds||8 Ounce (About 225 Gram)|
Serving size: Complete recipe
Calories 4932 Calories from Fat 2841
% Daily Value*
Total Fat 329 g505.5%
Saturated Fat 129.4 g647.1%
Trans Fat 0 g
Cholesterol 857.8 mg
Sodium 48.4 mg2%
Total Carbohydrates 454 g151.2%
Dietary Fiber 34.4 g137.4%
Sugars 236.4 g
Protein 77 g154.3%
Vitamin A 122.1% Vitamin C 1.4%
Calcium 72.9% Iron 70%
*Based on a 2000 Calorie diet
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.