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Almond Shortbread with icing

Almond Shortbread


  • Author: Everyday Cooks
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 pieces 1x

Description

Brief description. You will need:


Scale

Ingredients

For the Nutcake:

  • 120g butter
  • 60g caster sugar
  • 120g plain/all-purpose flour
  • 60g semolina
  • 40g chopped almonds

For the icing and decoration:

  • 200g icing/powdered sugar
  • Hot water from the kettle
  • 30g chopped almonds

Instructions

Preparation:

  1. Set the oven to 150°C fan, gas mark 3
  2. Grease the baking sheet or line with a silicone baking mat or a piece of magic liner
  3. Chop the nuts if necessary

For the Almond Shortbread:

  1. Beat all the nutcake ingredients except the chopped nuts with a mixer or in a food processor until they are well combined (Butter, sugar, flour, semolina)
    (If you don’t have a machine: Cream the butter and sugar together. Add the flour, semolina and salt and mix well, first with a knife, and finally pull into a ball with your hands
    • Don’t overwork the dough or it will go oily)
  2. Tip the dough out and add the chopped nuts
  3. Knead and press together until mixture forms a ball
  4. Roll or press into a round to about 17cm across and place on the baking sheet
  5. Use the back of a spoon to smooth the surface, then flute the edges with your thumbs
  6. Prick all over with a fork and cook for 40-50 minutes or until golden
  7. Leave on the baking sheet for 10 minutes after cooking, then remove carefully to a wire cooling rack and wait until cold to ice.

For the icing and decoration:

  1. Make a glace icing by mixing the icing sugar with 30-40ml hot water from the kettle. Start with 2 tablespoons (30ml) and see if you need any extra
  2. Use the back of a tablespoon to push the icing outwards using a circular motion
  3. Immediately sprinkle the chopped nuts over the icing and wait to set before serving.

  • Category: Teatime
  • Method: Bake
  • Cuisine: British

Keywords: shortbread; teatime treat