Almond shortbread

Almond shortbread

Ingredients

150g/5oz plain flour
75g/3oz ground almonds
175g/6oz butter
100g/4oz caster sugar, plus extra for dusting
a few drops of almond essence
1 egg white, lightly beaten
50g/2oz flaked almonds

• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease an 18 x 28cm/7 x 11in shallow baking tin.
• Combine the flour and ground almonds in a bowl. Cut the butter into
small pieces, and rub into the flour and almonds with your fingertips until the mixture resembles breadcrumbs.
• Stir in the sugar and almond essence, then squeeze the mixture together to form a dough. Put the dough in the prepared baking tin. Spread to the edges by pressing it down with a metal spoon.
• Lightly brush the top of the dough with egg white, and sprinkle the flaked almonds over. Bake for 30-35 minutes until lightly browned. Leave to
cool in the tin, then cut into individual biscuits. Dust with a little extra
sugar just before serving.

serves 8