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Almond Shortbread

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Almond Shortbread
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INGREDIENTS

Almond Shortbread:

  • 125g butter, at room temperature
  • 1/3 cup caster sugar
  • 1 tsp vanilla extract
  • 2 cups Lucky Almond Meal
  • ¼ cup corn flour
  • ½ tsp fine salt

 

Orange and Currant:

  • Zest from 1 large orange
  • ½ cup Lucky Currants

 

Pistachio and Chocolate:

  • 120g Lucky Natural Pistachios
  • 100g dark chocolate

 

LUCKY NUTS IN THIS RECIPE

Almond Meal
Natural Pistachios
Lucky Currants

METHOD

Tip: We recommend using scales for this recipe and reading all instructions before beginning.

  1. Add sugar and butter to a large mixing bowl and mix together until just combined, not creamed. Note: If you are making the orange shortbread you need to first add the orange zest to the sugar and rub together until the sugar becomes orange and you can smell a strong citrus scent.
  2. Add vanilla extract and mix through. Sift in almond meal, corn flour, sugar and salt. Use a wooden spoon to mix together. Tip: The dough will appear quite dry and crumbly at this stage, but keep mixing and mashing until the dough starts to stick together.
  3. Dust bench with almond meal, turn out the dough and lightly kneed together until a uniform ball forms.
  4. For the orange shortbread, add in the currants and knead through. For the pistachio shortbread, add chopped pistachio, reserving a small amount for decorating, and kneed through.
  5. Roll the dough into a log approximately 5cm in diameter. Place log onto the edge of a large piece of baking paper then roll up in the paper. Fold in the two ends of the paper, protecting the dough from drying out. Place in the fridge for at least 2 hours or overnight. Note: If you want to use cookie cutters roll dough out between 2 sheets of baking paper, to 1cm thick. Place into the fridge to firm up for 1 hour or more before moving to the next step
  6. Preheat the oven to 160ºC and line two baking trays. Set aside.
  7. Remove the dough from the fridge and unwrap it. Using a sharp knife cut into 1-1.5cm thick slices or use cookie cutters to cute shape. Place on baking tray ensuring they are well spaced out. Bake for 13-16 minutes.
  8. Allow shortbread to cool for 10 minutes before transferring to a wire rack to cool.
  9. To decorate, line a large tray. For the pistachio shortbread dip half the biscuit in chocolate letting the excess drip off, then sprinkle with crushed pistachio. Place on tray to set. For the orange shortbread, dip the top of each biscuit into the icing. Place on tray and sprinkle with orange zest.

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LUCKY RECIPES

Tip: We recommend using scales for this recipe and reading all instructions before beginning.

  1. Add sugar and butter to a large mixing bowl and mix together until just combined, not creamed. Note: If you are making the orange shortbread you need to first add the orange zest to the sugar and rub together until the sugar becomes orange and you can smell a strong citrus scent.
  2. Add vanilla extract and mix through. Sift in almond meal, corn flour, sugar and salt. Use a wooden spoon to mix together. Tip: The dough will appear quite dry and crumbly at this stage, but keep mixing and mashing until the dough starts to stick together.
  3. Dust bench with almond meal, turn out the dough and lightly kneed together until a uniform ball forms.
  4. For the orange shortbread, add in the currants and knead through. For the pistachio shortbread, add chopped pistachio, reserving a small amount for decorating, and kneed through.
  5. Roll the dough into a log approximately 5cm in diameter. Place log onto the edge of a large piece of baking paper then roll up in the paper. Fold in the two ends of the paper, protecting the dough from drying out. Place in the fridge for at least 2 hours or overnight. Note: If you want to use cookie cutters roll dough out between 2 sheets of baking paper, to 1cm thick. Place into the fridge to firm up for 1 hour or more before moving to the next step
  6. Preheat the oven to 160ºC and line two baking trays. Set aside.
  7. Remove the dough from the fridge and unwrap it. Using a sharp knife cut into 1-1.5cm thick slices or use cookie cutters to cute shape. Place on baking tray ensuring they are well spaced out. Bake for 13-16 minutes.
  8. Allow shortbread to cool for 10 minutes before transferring to a wire rack to cool.
  9. To decorate, line a large tray. For the pistachio shortbread dip half the biscuit in chocolate letting the excess drip off, then sprinkle with crushed pistachio. Place on tray to set. For the orange shortbread, dip the top of each biscuit into the icing. Place on tray and sprinkle with orange zest.

Tip: We recommend using scales for this recipe and reading all instructions before beginning.

  1. Add sugar and butter to a large mixing bowl and mix together until just combined, not creamed. Note: If you are making the orange shortbread you need to first add the orange zest to the sugar and rub together until the sugar becomes orange and you can smell a strong citrus scent.
  2. Add vanilla extract and mix through. Sift in almond meal, corn flour, sugar and salt. Use a wooden spoon to mix together. Tip: The dough will appear quite dry and crumbly at this stage, but keep mixing and mashing until the dough starts to stick together.
  3. Dust bench with almond meal, turn out the dough and lightly kneed together until a uniform ball forms.
  4. For the orange shortbread, add in the currants and knead through. For the pistachio shortbread, add chopped pistachio, reserving a small amount for decorating, and kneed through.
  5. Roll the dough into a log approximately 5cm in diameter. Place log onto the edge of a large piece of baking paper then roll up in the paper. Fold in the two ends of the paper, protecting the dough from drying out. Place in the fridge for at least 2 hours or overnight. Note: If you want to use cookie cutters roll dough out between 2 sheets of baking paper, to 1cm thick. Place into the fridge to firm up for 1 hour or more before moving to the next step
  6. Preheat the oven to 160ºC and line two baking trays. Set aside.
  7. Remove the dough from the fridge and unwrap it. Using a sharp knife cut into 1-1.5cm thick slices or use cookie cutters to cute shape. Place on baking tray ensuring they are well spaced out. Bake for 13-16 minutes.
  8. Allow shortbread to cool for 10 minutes before transferring to a wire rack to cool.
  9. To decorate, line a large tray. For the pistachio shortbread dip half the biscuit in chocolate letting the excess drip off, then sprinkle with crushed pistachio. Place on tray to set. For the orange shortbread, dip the top of each biscuit into the icing. Place on tray and sprinkle with orange zest.