Almond shortbread


It has been a tough week with very little sleep and lots of added pressure. But it’s Friday and time to wind down – even if it is only for two days. That means cookies!

I’m a huge fan of shortbread, maybe it’s the simplicity thereof or maybe it’s the large amount of butter used to make these delicious treats. I’m thinking it’s the butter. 😉 These almond shortbread cookies are buttery and rich, it melts in your mouth within seconds and leaves you with a few tasty almond nibs for some crunch and extra flavour. How’s that for shortbread with a twist?

Happy weekend everyone! May your days be filled with joy and lots of cookies (it’s the same thing, isn’t it?)!



500 g butter, room temperature

130 g icing sugar

60 g cornflower

420 g cake flour

5 ml almond essence

100 g almond nibs


  1. Preheat the oven to 180 degrees and spray baking trays with a non-stick spray.
  2. Cream the butter. Sift the icing sugar, cornflour and cake flour and mix well with the butter.
  3. Add the almond essence and almond nibs and beat until you have a fluffy dough.
  4. Place spoonfuls of dough onto the baking trays and bake for 15 minutes or until the cookies start browning on top. Leave to cool on a cooling rack.
  5. Serve with tea or coffee.

2 thoughts on “Almond shortbread

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