This almond shortbread is simple to make and quite versatile. Make them with my delicious berry buttercream using Schisandra berry or you can use freeze-dried berries or even raspberry syrup.
Schisandra-rose Frosting: Get the full recipe here!
Almond Shortbread
Special equipment: Standing mixer or hand mixer, baking tray, greaseproof paper/parchment, cling film.
Ingredients
Instructions
- Line a baking tray with baking parchment. Set aside.
- In a stand mixer with the paddle attachment, beat the butter and sugar together until it becomes fluffy and light in colour.
- Now, add in the almond extract, then slowly beat in half of the flour, then add the remaining flour until incorporated. (Check the dough, it will look dense and slightly crumbly, but it will hold together when pressed.)
- On a working surface with cling film, dump out all the contents on top, then wrap the dough tightly, flattening out the dough in a rectangle (about 10 to 12-inches long and 5 to 6-inches wide (20-30cm x 12-15cm) Refrigerate the dough for 15 mins.
- Preheat the oven to 350°F (177°C).
- Take the dough out of the refrigerator and use a biscuit cutter or cookie cutter to cut out the dough. You should be able to get about 6-10 pieces for small/medium sizes.
- Bake for 8-10 minutes, or until the edges are lightly golden. Set aside to cool completely (about 7-10 mins.) before handling for frosting or placing the shortbread on a cooling rack.
- After the shortbread has cooled and hardened, add a few dollops of buttercream to each shortbread and spread it on to your preference. Get the Schisandra here for the buttercream.
Try these with my Schisandra rose buttercream! Storing: Best eaten within 5 days. Store in an airtight container with a lid for up to 7 days or freeze for up to 3 months.
Try these with my Schisandra rose buttercream here.
