Almond Flour Shortbread


150 g finely ground almond flour
100 g butter, chilled
50 g caster sugar


In a mixing bowl, combine almond flour and butter, mixing with your fingers to blend the butter into the flour. Keep blending until the texture becomes similar to breadcrumbs.

Add sugar, and blend again, quickly blending the ingredients between your fingers to break down the butter into the flour and sugar mix.

Press the dough together into a ball, and knead it against the edge of the bowl, or between your hands. Place it back in the bowl and set in the fridge for 15 minutes.

Meanwhile, preheat the oven to 300 degrees F, and line a baking sheet with parchment paper.

Taking the chilled shortbread dough from the fridge, press it onto the lined baking sheet and spread out into a round approximately 1/4 " thick. Using another piece of parchment paper and a rolling pin is another effective way of rolling the dough out evenly and smoothly.

Score the shortbread into 16 triangle shapes in the circle, and prick holes with a fork.

Bake for 25 - 30 minutes, until the edges just begin to turn golden.

Cool completely before cutting.