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Almond Shortbread

Almond Shortbread is a nutty version of a traditional teatime favourite. Add some icing to make this a special treat that's easy and quick to make.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Teatime
Cuisine: British
Keyword: shortbread; teatime treat
Servings: 8 pieces
Author: [email protected] Cooks


For the shortbread:

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

For the icing and decoration:

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



  • Set the oven to 170°C/150°C fan/gas mark 3/325°F
  • 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.