Grease the baking sheet or line with a silicone baking mat or magic liner
Chop the nuts if necessary.
For the Almond Shortbread:
Beat all the 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
Tip the dough out and add the chopped nuts, Knead and press together until mixture forms a ball
Roll or press into a round to about 17cm across and place on the baking sheet. Use the back of a spoon to smooth the surface, then flute the edges with your thumbs
Prick all over with a fork and cook for 40-50 minutes or until golden
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:
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
Spoon the icing onto the shortbread. Use the back of a tablespoon to push the icing outwards using a circular motion
Immediately sprinkle the chopped nuts over the icing and wait to set before serving.