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Clove and almond shortbread
Clove and almond shortbread
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Infuse the room with the irresistible scent of spicy shortbread cookies.
Ingredients:
  • 100g (1 cup) almond meal
  • 250g unsalted butter, at room temperature
  • 45g (1/4 cup) icing sugar mixture
  • 4.40 gm vanilla essence
  • 350g (2 1/3 cups) plain flour
  • 1 tsp ground cloves
  • 30 whole cloves, to decorate
  • 45g (1/4 cup) icing sugar mixture, extra, to dust
Instructions:
  • Preheat your oven to 180°C. Toast the almond meal on a baking tray in the preheated oven for about 7 minutes, stirring halfway through, until lightly browned. Transfer to a plate and let it cool for 10 minutes.
  • In a medium mixing bowl, use electric beaters to whip together the butter, sugar, and vanilla essence until light and creamy.
  • Combine the cooled almond meal with the butter mixture using a wooden spoon. Then, sift the flour and ground cloves together, and mix into a soft dough using your hands.
  • Shape level tablespoonfuls of the mixture into 12cm long ropes. Connect the ends to create a donut shape and firmly press to seal. Arrange on 2 baking trays with 3cm spacing between each. Adorn each biscuit by pressing a clove into the center seam.
  • Bake in a preheated oven for 5 minutes, rotating the trays halfway through, until lightly browned. Remove cookies from the oven, sprinkle with icing sugar while hot, and let cool on the trays.

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