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Almond shortbreads
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in these delightful almond biscuits for a special treat!
Ingredients:
  • 40g (1/4 cup) slivered almonds
  • 125g unsalted butter, cubed, at room temperature
  • 18.00 gm icing sugar mixture, sifted
  • 20.00 ml brandy
  • 200g (1 1/3 cups) plain flour
  • 36 whole cloves
  • 1/2 tsp rosewater essence
  • 230g (1 1/2 cups) icing sugar mixture, extra
Instructions:
  • Preheat your oven to 180°C. Spread almonds on a baking tray and bake for 5-7 minutes, stirring halfway, until they are nicely browned. Transfer them to a plate and let them cool for 10 minutes.
  • In a medium bowl, use an electric beater to cream the butter and icing sugar until pale and creamy. Incorporate the brandy and continue beating until well combined. Next, sift the flour into another medium bowl. Mix in the almonds to the butter mixture using a wooden spoon. Add half of the flour and stir until almost combined. Use your hands to form a dough ball, then gradually add the remaining flour until the dough is soft, pliable, and pulls away from the bowl.
  • Shape 2 teaspoons of mixture into a 6cm long piece with tapered ends to form a crescent shape. Repeat with the rest of the dough. Arrange them on ungreased baking trays, ensuring they are 3cm apart, and gently press a clove into the center of each crescent.
  • Place the shortbreads in a preheated oven for 8 to 10 minutes or until they turn golden brown, rotating the trays halfway through baking. After removing from the oven, delicately brush the warm shortbreads with rosewater and let them rest for 10 minutes to cool.
  • Sift a layer of icing sugar onto a large sheet of greaseproof paper and place the warm shortbreads on top. Sprinkle more icing sugar to coat the shortbreads completely. Gently toss to ensure the shortbreads are fully covered. Finish by sifting any remaining icing sugar over the top. Let the shortbreads cool in the icing sugar for about 1 hour, or until cold.
  • Before serving, elegantly plate the dish and delicately dust with a touch more icing sugar for a final beautiful touch.

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