Adapted & Modified from Nigel Slater’s Almond Shortbreads in The Guardian.
I’ve halved the recipe and make smaller cookies, so the baking time has to be adjusted accordingly. The biscuits are light and seems to taste better the next day.
- 100g plain flour
- 85g unsalted butter, softened
- 50g golden caster sugar (i used caster sugar)
- 55g ground almonds
- 1/2 tsp finely grated orange (i used lemon zest)
- icing sugar (omitted)
- Preheat the oven at 160C. Line the baking tray with parchment paper.
- Cream the butter and sugar until light and fluffy using a hand whisk. Fold in the flour, ground almonds and zest into the mixture, mix well.
- Roll a teaspoon of the mixture into a ball. You could roll a tablespoon size as suggested by the Nigel, but we prefer our cookies small. Place them on the lined baking tray and flatten them with your palm or a fork.
- Bake for about 18-25 minutes, depending on the size of the dough, or until the cookies are barely coloured. If you overbaked, the texture of the cookies will be slightly hard.
- Remove the cookies from the oven and leave to cool for 10 minutes before transferring them to a cooling rack. If you transfer them too soon, the cookies are still delicate and will break easily. You can roll them in icing sugar as suggested in the recipe.